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Top view of halloumi and butternut squash orzo bake in a white dish.

Halloumi and Butternut Squash Orzo Bake

A vibrant, one-pan Mediterranean masterpiece. This bake combines the natural sweetness of roasted butternut squash and cherry tomatoes with the iconic salty "squeak" of halloumi cheese. All cooked in a single dish with orzo pasta and savory pesto, it’s the ultimate fuss-free comfort food for fans of authentic Mediterranean flavors.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 5
Course: Main Course
Cuisine: Greek, Middle Eastern
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 300 g Orzo pasta
  • 500 g Butternut squash cubed
  • 1 Red onion wedges
  • 250 g Cherry tomatoes
  • 250 g Halloumi cheese sliced or cubed
  • 3 Garlic cloves smashed
  • 700 ml Vegetable stock
  • 2 tbsp Pesto
  • 2 tbsp Extra virgin olive oil
  • 1 tsp Smoked paprika
  • Salt & black pepper to taste

Method
 

  1. Roast Veg: Preheat oven to 200°C (400°F). Toss squash, onion, and garlic with olive oil, paprika, salt, and pepper in a baking dish. Roast for 30 mins.
  2. Assemble: Stir in dry orzo, stock, cherry tomatoes, and pesto. Ensure orzo is level and submerged.
  3. Topping: Layer halloumi on top.
  4. Bake: Cook for another 15-25 mins until liquid is absorbed and halloumi is golden.
  5. Rest: Allow to sit for 5 mins before serving. Garnish with fresh herbs if desired.

Notes

  • Orzo Texture: If you prefer a soupier finish, add an extra 50ml of vegetable stock.
  • Halloumi Tip: To prevent the halloumi from becoming too rubbery, ensure it is sliced at least 1cm thick.
  • Make-Ahead: You can chop and roast the squash and onions 24 hours in advance to save time on busy weeknights.