Homemade Butternut Squash Bake – loudasrecipes

Introduction

This speedy butternut squash bake is built for busy nights: minimal prep, mostly hands off, and big on comfort. It combines cubed squash, orzo, juicy cherry tomatoes, herbal pesto, and salty halloumi for a complete one pan-style dish. Swap fresh for frozen squash to save peeling time without losing flavor. For another cozy squash idea, try this butternut squash and apple bake for a sweeter take.

Why This Recipe Works

This recipe keeps things efficient by roasting squash and onion together so they caramelize while you handle the orzo. Using vegetable broth to cook orzo in the same pan absorbs savory juices and cuts cleanup. Halloumi is added at the end for a quick sear that gives a satisfying chewy contrast with no fuss. Cherry tomatoes burst as they warm and add acidity to balance the squash sweetness. The pesto lifts everything with herb and garlic notes so you need very little seasoning. Overall it’s layered flavor with minimal steps and fast results, perfect for a weeknight.

Flavor and Texture

Sweet, golden butternut pieces meet the nutty density of orzo for a hearty base. The roasted red onion adds caramelized depth while crushed garlic gives aromatic backbone. Pesto and tomatoes bring brightness so the dish never feels heavy. Halloumi offers a salty, squeaky bite that holds up well to reheating. Paprika adds subtle warmth and color without overpowering the other ingredients.

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)

Step by Step Instructions

1. Preheat oven to 425°F and line a baking tray if you prefer easy cleanup.
2. Toss squash and red onion with olive oil, paprika, salt, and pepper in a bowl.
3. Spread squash and onion on the tray in a single layer and roast 20 minutes until edges brown.
4. Meanwhile, heat a wide ovenproof skillet over medium heat and add crushed garlic to bloom for 30 seconds.
5. Add dry orzo to the skillet and stir 1 minute to toast lightly.
6. Pour vegetable broth into the skillet, bring to a simmer, then cover and reduce to low for 8 to 10 minutes until orzo is almost tender.
7. Toss roasted squash and onion into the skillet with orzo and stir to combine.
8. Add cherry tomatoes and pesto, stirring gently to distribute without crushing the tomatoes.
9. Scatter halloumi cubes over the top and transfer the skillet to the oven for 6 to 8 minutes until halloumi is golden and tomatoes begin to burst.
10. Remove, season to taste with more salt and pepper, and let rest 2 minutes before serving.

Quick Tips and Shortcuts

Use frozen cubed squash when short on time; no peeling required and it roasts well. If your skillet is not ovenproof, finish the dish under a broiler-safe tray for the halloumi. Premince garlic or use a garlic press to shave precious minutes. Keep pesto in the freezer in small portions so a spoonful is always ready. For faster cleanup, roast squash directly on foil or parchment and use the same skillet for orzo to cut down on dishes. For another roast combo with a crunch element, see this roasted butternut squash with Brussels sprouts and pecans.

Storage and Meal Prep

Cool leftovers fully before storing in an airtight container and refrigerate up to 3 days. Reheat gently in a skillet over low heat to preserve halloumi texture or microwave in short bursts, stirring between intervals. For meal prep, keep pesto separate until serving to retain its bright color. This dish also freezes reasonably well without the cheese; add freshly seared halloumi when reheating.

Short Closing Note

A busy, flavor-forward bake that feels composed but takes little effort. It’s flexible, quick, and satisfying for solo dinners or sharing.

Conclusion

For more quick, reliable recipes organized by type and prep time, check the complete Recipe Index for inspiration and planning.

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This speedy butternut squash bake combines cubed squash, orzo, cherry tomatoes, and halloumi for a comforting, one-pan meal perfect for busy weeknights.

• Total Time: 45 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Preheat oven to 425°F and line a baking tray if you prefer easy cleanup.
2. Toss squash and red onion with olive oil, paprika, salt, and pepper in a bowl.
3. Spread squash and onion on the tray in a single layer and roast for 20 minutes until edges brown.
4. Meanwhile, heat a wide ovenproof skillet over medium heat and add crushed garlic to bloom for 30 seconds.
5. Add dry orzo to the skillet and stir for 1 minute to toast lightly.
6. Pour vegetable broth into the skillet, bring to a simmer, then cover and reduce to low for 8 to 10 minutes until orzo is almost tender.
7. Toss roasted squash and onion into the skillet with orzo and stir to combine.
8. Add cherry tomatoes and pesto, stirring gently to distribute without crushing the tomatoes.
9. Scatter halloumi cubes over the top and transfer the skillet to the oven for 6 to 8 minutes until halloumi is golden and tomatoes begin to burst.
10. Remove, season to taste with more salt and pepper, and let rest for 2 minutes before serving.

Notes

Use frozen cubed squash to save time on peeling. Keep pesto in the freezer for convenience. The dish freezes well without cheese; add halloumi when reheating.

• Author: Chef Hanna
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 16g
• Cholesterol: 40mg