Homemade Butternut Squash Bake Recipe

Introduction

This homemade butternut squash bake is a comforting and colorful dish perfect for cozy dinners. Roasted vegetables combined with orzo pasta and topped with golden halloumi create a flavorful, all-in-one meal that’s easy to prepare and satisfying.

Ingredients

• 1 red onion, cut into wedges
• 1 lb butternut squash, cubed (fresh or frozen)
• 3 garlic cloves, crushed
• 2 tsp olive oil
• 1 tsp paprika
• 1 1/2 cups dry orzo pasta
• 3 cups vegetable broth
• 1/2 lb cherry tomatoes
• Sea salt and ground black pepper, to taste
• 2 tbsp pesto
• 8 oz halloumi cheese, cubed (about 2 cm pieces)

Instructions

1. Step 1: Preheat your oven to 200℃/400°F fan (or 220℃/425°F/Gas Mark 7). In a large roasting dish, add the red onion wedges, cubed butternut squash, and crushed garlic cloves. Drizzle with olive oil, sprinkle over the paprika, and season generously with sea salt and black pepper. Toss everything so the vegetables are well coated. Spread in an even layer and roast uncovered for 30 minutes.
2. Step 2: Remove the dish from the oven and add the dry orzo pasta, vegetable broth, cherry tomatoes, and pesto to the roasted vegetables. Mix thoroughly to submerge the pasta in the broth. Place the cubed halloumi cheese on top. Return the dish to the oven and bake uncovered for 15-25 minutes, or until the halloumi is golden and the orzo is cooked through. Check at 15 minutes and add a splash of water if it looks dry.
3. Step 3: Once done, remove from the oven and stir gently to distribute flavors. Let cool for a few minutes before serving. Optionally, garnish with fresh basil or parsley for a fresh touch.

Tips & Variations

• Use a quality pesto for the best herby flavor, or substitute with your favorite store-bought or homemade version.
• If you prefer a vegetarian dish without cheese, omit the halloumi and add extra vegetables like zucchini or bell peppers.
• For a nuttier taste, sprinkle toasted pine nuts or walnuts on top before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water or broth if it seems dry. Halloumi may firm up after refrigeration but will soften when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash?

Yes, frozen butternut squash works well. There’s no need to thaw it before roasting; just adjust the cooking time slightly if it takes longer to roast through.

What can I substitute for halloumi cheese?

If you want a different cheese, try paneer or mozzarella. Keep in mind that halloumi holds its shape when cooked, so softer cheeses might melt more.

Homemade Butternut Squash Bake Recipe

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4.4 from 68 reviews

A hearty and flavorful Homemade Butternut Squash Bake featuring roasted red onion, butternut squash, garlic, orzo pasta, cherry tomatoes, and a delicious topping of pesto and golden halloumi cheese. This all-in-one casserole is baked to perfection with a comforting blend of textures and vibrant colors, perfect for a wholesome vegetarian meal.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the roasted vegetables and orzo:

• 1 red onion, cut into wedges
• 1 lb butternut squash, cubed (fresh or frozen)
• 3 garlic cloves, crushed
• 2 tsp olive oil
• 1 tsp paprika
• 1 1/2 cups dry orzo pasta
• 3 cups vegetable broth
• 1/2 lb cherry tomatoes
• sea salt, to taste
• ground black pepper, to taste

For the topping:

• 2 tbsp pesto
• 8 oz halloumi cheese, cubed (about 2 cm pieces)

Instructions

1. Preheat and roast vegetables: Preheat your oven to 200℃/400°F fan (or 220℃/425°F/Gas Mark 7). In a large roasting dish, combine the red onion wedges, cubed butternut squash, and crushed garlic cloves. Drizzle with olive oil, sprinkle with paprika, and season generously with sea salt and ground black pepper. Toss everything well so the vegetables are evenly coated with oil and seasonings. Spread out in an even layer and roast uncovered for 30 minutes.
2. Add orzo, broth, and tomatoes: After 30 minutes, remove the roasting dish from the oven. Add the dry orzo pasta, vegetable broth, cherry tomatoes, and pesto to the roasted vegetables. Mix thoroughly to ensure the pasta is submerged in the broth, allowing it to cook properly during baking.
3. Top with halloumi and bake: Scatter the cubed halloumi cheese evenly on top of the mixture. Return the dish to the oven and bake uncovered for 15-25 minutes, checking at 15 minutes. The halloumi should turn golden and the orzo should be tender. If the dish looks dry, add a splash of water to maintain moisture.
4. Final stir and serve: Once cooked, remove from the oven and gently stir the bake to distribute flavors evenly. Let it cool for a few minutes before serving. For an optional fresh touch, sprinkle chopped basil or parsley on top. Enjoy this colorful all-in-one bake warm for the best texture and taste.

Notes

• You can use either fresh or frozen butternut squash according to availability.
• Adjust seasoning to taste, especially when adding salt and pepper.
• If the orzo is not fully cooked after 25 minutes, add a little more broth or water and bake a few more minutes.
• Feel free to substitute halloumi with another firm cheese if desired, though halloumi offers a unique texture and flavor.
• Fresh herbs like basil or parsley can enhance the presentation and flavor just before serving.

Keywords: butternut squash bake, roasted vegetables, orzo pasta casserole, halloumi bake, vegetarian dinner, Mediterranean vegetarian recipe