Ingredients
Scale
- 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
- Preheat oven to 425°F and line a baking tray if you prefer easy cleanup.
- Toss squash and red onion with olive oil, paprika, salt, and pepper in a bowl.
- Spread squash and onion on the tray in a single layer and roast for 20 minutes until edges brown.
- Meanwhile, heat a wide ovenproof skillet over medium heat and add crushed garlic to bloom for 30 seconds.
- Add dry orzo to the skillet and stir for 1 minute to toast lightly.
- 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.
- Toss roasted squash and onion into the skillet with orzo and stir to combine.
- Add cherry tomatoes and pesto, stirring gently to distribute without crushing the tomatoes.
- 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.
- 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.
- 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