Description
Halloumi & Butternut Squash Orzo Bake
Ingredients :
1 red onion, peeled and cut into wedges
500 g butternut squash, prepared (frozen cubes if available)
3 garlic cloves, peeled and crushed
2 tsp olive oil
1 tsp paprika
300 g dry orzo
700 ml vegetable stock
250 g cherry tomatoes
2 tbsp pesto
225 g halloumi, cut into 2 cm cubes
Sea salt and freshly ground black pepper, to taste
Directions:
Preheat the oven to 200°C (400°F).
In a large roasting dish, add the red onion, butternut squash, and garlic. Drizzle with olive oil, sprinkle with paprika, salt, and pepper, then toss to coat. Roast uncovered for 30 minutes.
Remove the dish from the oven and add the orzo, vegetable stock, cherry tomatoes, and pesto. Stir to combine, then place the halloumi cubes on top.
Return to the oven and bake for an additional 15-25 minutes, uncovered, until the halloumi is golden and the orzo is tender. (Check at 15 minutes; add a splash of water if it’s drying out.)
Prep Time: 10 mins
Kcal: 400 per serving | Servings: 4
