Description
This delicious roasted butternut squash and halloumi orzo dish is perfect for a hearty meal.
Ingredients
Scale
- 1 Red onion (Peeled and cut into wedges)
- 500 g Butternut squash (Prepared, frozen cubes if possible)
- 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 2cm cubes)
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 200℃/400F fan, 220℃/425F or Gas Mark 7.
- In a roasting dish, put the onion, butternut squash and garlic and drizzle over the oil, the paprika and plenty of salt and pepper. Toss everything so it’s all coated. Bake for 30 minutes, uncovered.
- Add the orzo, vegetable stock, cherry tomatoes and pesto. Mix well and then sit the cubes of halloumi on top.
- Bake for 15-25 minutes, uncovered until the halloumi is golden and the orzo is cooked through. (Check at 15 minutes, the orzo cooking time can vary depending on the brand. Return to the oven if it needs longer. If it’s drying out, add a splash of water.)
Notes
- For a fully vegetarian dish, ensure all ingredients are meat-free.
- Experiment with adding other seasonal vegetables for variety.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 30 mg