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Homemade Butternut Squash Bake Recipe

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4.9 from 31 reviews

This Homemade Butternut Squash Bake is a wholesome and flavorful vegetarian dish featuring roasted butternut squash, red onion, and cherry tomatoes combined with tender orzo pasta and topped with savory halloumi cheese and pesto. It makes a comforting main course perfect for any season.

Ingredients

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

Topping

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

Instructions

  1. Prepare the vegetables: Preheat your oven to 400 degrees Fahrenheit. In a large mixing bowl, toss the cubed butternut squash, red onion wedges, and crushed garlic cloves with olive oil, paprika, sea salt, and ground black pepper until evenly coated.
  2. Roast the vegetables: Spread the seasoned vegetables evenly on a baking sheet and roast in the preheated oven for about 25 minutes, or until the squash is tender and lightly browned, stirring once halfway through to ensure even cooking.
  3. Cook the orzo: While the vegetables roast, bring the vegetable broth to a boil in a large saucepan. Add the dry orzo pasta and cook until al dente, about 8 to 10 minutes. Drain any excess liquid if necessary.
  4. Combine orzo and vegetables: Once the vegetables are roasted, combine them with the cooked orzo in a large mixing bowl. Add the cherry tomatoes and gently toss together.
  5. Add the topping: Transfer the orzo and vegetable mixture into a baking dish. Dollop the pesto evenly over the mixture and distribute the halloumi cheese cubes on top.
  6. Bake the assembled dish: Place the baking dish back in the oven and bake at 400 degrees Fahrenheit for an additional 15 minutes, or until the halloumi is golden and slightly crisp on the edges.
  7. Serve: Remove from oven and allow to cool for a few minutes before serving. Enjoy this warm, flavorful bake as a satisfying main course.

Notes

  • You can substitute halloumi with paneer for a similar texture if preferred.
  • If fresh butternut squash is unavailable, frozen cubes work well and reduce prep time.
  • For a vegan version, omit halloumi and replace with a plant-based cheese or nuts for added texture.
  • Adjust seasoning to taste, adding more paprika or pepper if desired for extra flavor.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.

Find it online: https://lovelycooks.com/homemade-butternut-squash-bake-recipe/