Name: Homemade Butternut Squash Bake Recipe
Prep time: 20 min
Cook time: 42 min
Total time: 1 h 2 min
Cuisine: Mediterranean
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)

Introduction

This homemade butternut squash bake is a delicious, comforting dish perfect for cozy dinners. Roasted vegetables combine with tender orzo and golden halloumi, all infused with vibrant pesto flavors. It’s an easy, all-in-one meal that impresses with minimal effort.

The dish is a baked casserole presented in a white rectangular dish with handles, placed on a white marbled surface. The base layer consists of golden-brown orzo pasta cooked with herbs, slightly browned at the edges. On top of the orzo are scattered bright orange roasted butternut squash cubes, deep red roasted cherry tomatoes still on the vine, and thick slices of roasted purple-red onion with caramelized edges. There are also golden-brown grilled cubes of halloumi cheese, some with light grill marks. The entire dish is sprinkled with finely chopped green herbs, adding a fresh touch to the warm colors. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: 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 paprika, and season generously with sea salt and pepper. Toss well to coat, then spread in an even layer and roast uncovered for 30 minutes.
Step 2: Remove the dish from the oven after roasting. Add the dry orzo pasta, vegetable broth, cherry tomatoes, and pesto to the roasted vegetables. Stir to evenly distribute and ensure the pasta is submerged. Arrange the cubed halloumi cheese on top. Return to the oven and bake uncovered for 15-25 minutes, until the halloumi is golden and the orzo is tender. Check at 15 minutes and add a splash of water if the dish is drying out.
Step 3: Once cooked, remove from the oven and gently stir to combine the flavors. Let the bake cool for a few minutes before serving. For extra freshness, scatter chopped basil or parsley over the top if desired. Serve warm and enjoy!

Tips & Variations

Use fresh or frozen butternut squash cubes depending on availability. Frozen saves prep time without sacrificing taste.
Swap halloumi for feta or mozzarella if preferred, keeping in mind the different melting qualities.
For a vegan version, replace halloumi with marinated tofu and use vegan pesto.
Add a handful of spinach or kale during the last 5 minutes of baking for added greens.
Choose a high-quality pesto for the best herbaceous flavor burst.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. If the bake seems dry after reheating, add a splash of water or broth to restore moisture.

How to Serve

A white rectangular baking dish filled with a layered baked dish. The bottom layer consists of small, golden-brown cooked pasta mixed with herbs. On top of the pasta, there are scattered pieces of roasted orange butternut squash, halved red cherry tomatoes, and chunks of grilled white cheese with green herb specks. There are also wedges of soft purple-red roasted onions placed among the other ingredients. The edges of the dish have some browned herbs forming a thin crust. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, small pasta shapes like ditalini or couscous can substitute for orzo, but cooking times may vary slightly. Adjust accordingly and ensure the pasta is properly cooked before serving.

What can I do if I don’t have halloumi cheese?

If halloumi is unavailable, you can use feta for a tangier flavor or fresh mozzarella for creaminess. Keep in mind that mozzarella melts more fully, so the texture of the top layer will be different.

Homemade Butternut Squash Bake Recipe

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★★★★★

4.5 from 118 reviews

This Homemade Butternut Squash Bake is a delicious, hearty, and colorful all-in-one dish featuring roasted butternut squash, red onion, garlic, and juicy cherry tomatoes mixed with orzo pasta, topped with pesto and golden halloumi cheese. It is oven-baked to perfection, combining savory roasted vegetables with creamy cheese and herby flavors for a comforting meal.

Author: Maya
Prep Time: 20 minutes
Cook Time: 42 minutes
Total Time: 1 hour 2 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

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 and ground black pepper, to taste

For the Topping:

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

Instructions

Prepare and Roast the Vegetables: 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, then sprinkle over the paprika, and season generously with sea salt and ground black pepper. Toss all the ingredients together so that the veggies are well coated in the oil and seasonings. Spread them out in an even layer and roast uncovered in the oven for 30 minutes.
Add Orzo, Tomatoes, Pesto, and Halloumi: After 30 minutes of roasting, remove the roasting dish from the oven. Add the dry orzo pasta, vegetable broth, cherry tomatoes, and pesto to the roasted vegetables. Mix everything together thoroughly to ensure the pasta is well submerged in the broth. Place the cubed halloumi cheese on top of the mixture. 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 for doneness at the 15-minute mark, as orzo cooking time can vary depending on the brand. If the dish appears to be drying out, add a splash of water.
Serve and Enjoy: Once the halloumi is golden and the orzo is tender, remove the dish from the oven. Give everything a gentle stir before serving to distribute the flavors evenly. Allow the dish to cool for a few minutes before plating. Enjoy this colorful, all-in-one bake straight from the oven for the best texture and taste! Optionally, scatter some fresh basil or parsley over the top just before serving for an extra burst of freshness.

Notes

You can use fresh or frozen butternut squash cubes depending on availability.
If the orzo is drying out during baking, add a splash of water to keep it moist while cooking.
Using good-quality pesto adds vibrant flavor, but feel free to use your favorite variety.
Halloumi cheese browns beautifully and adds a salty, chewy texture – make sure to watch it closely towards the end of baking to avoid burning.
For garnish, fresh herbs like basil or parsley brighten the dish and enhance flavor.

Keywords: Butternut Squash Bake, vegetarian bake, halloumi recipe, roasted vegetables, one-pan dinner, orzo pasta bake, easy healthy dinner, Mediterranean vegetarian recipe