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Butternut Squash Bake

Hearty Butternut Squash Bake: Comfort in Every Bite

This delightful Butternut Squash Bake offers comforting warmth and nutrition in a single dish.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 portions
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 1 medium Red onion Adds sweetness and flavor depth; substitute with shallots or yellow onion if needed.
  • 500 grams Butternut squash Provides a creamy, sweet base; fresh or frozen cubes work perfectly.
  • 3 cloves Garlic cloves Enhance the flavor; garlic powder can be used if fresh isn’t available.
  • 3 tablespoons Olive oil Ideal for roasting and flavor; avocado oil or melted butter makes a great substitute.
  • 1 teaspoon Paprika Adds warmth and color; opt for smoked paprika for a deeper flavor.
For the Pasta & Broth
  • 200 grams Dry orzo pasta Forms the hearty base of the dish; use other small pasta shapes if you prefer.
  • 500 ml Vegetable broth Delivers moisture and flavor; chicken broth or seasoned water are good alternatives.
  • 250 grams Cherry tomatoes Contributes freshness and acidity; diced regular tomatoes work well too or can be omitted.
For Seasoning & Finish
  • 1 teaspoon Sea salt Enhances the overall flavor; adjust to taste for best results.
  • 1 teaspoon Ground black pepper Enhances the overall flavor; adjust to taste for best results.
  • 100 grams Pesto Adds a herby richness; use homemade or store-bought for convenience.
  • 200 grams Halloumi cheese Provides richness and unique texture; substitute with feta for a different flavor experience, though it won't bake the same.

Equipment

  • Roasting dish
  • Oven
  • Mixing spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200℃/400°F (fan) or 220℃/425°F (Gas Mark 7).
  2. In a large roasting dish, combine the chopped red onion, cubed butternut squash, and crushed garlic. Drizzle olive oil over the mixture, sprinkle with paprika and season with sea salt and black pepper. Toss evenly.
  3. Place the roasting dish in the preheated oven and roast uncovered for about 30 minutes until the veggies are tender and slightly caramelized.
  4. After roasting, add the dry orzo pasta, followed by the vegetable broth, cherry tomatoes, and basil pesto. Stir gently to ensure the orzo is submerged in the liquid.
  5. Cube the halloumi cheese and distribute it evenly on top. Return the dish to the oven for final baking.
  6. Bake uncovered for another 15-25 minutes until halloumi is golden brown and the orzo is cooked through. Check for doneness at the 15-minute mark.
  7. Once baked, stir to mix flavors and allow to cool slightly before serving warm.

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 4000IUVitamin C: 30mgCalcium: 300mgIron: 3mg

Notes

This bake can include added veggies for a more nutritious meal. Store in an airtight container for up to 4 days in the fridge.

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