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Dive into a cozy bowl of Halloumi & Butternut Squash Orzo Bake, where creamy comfort meets healthy goodness! This dish features roasted butternut squash, nutty orzo, and golden-brown slices of halloumi that crisp up beautifully in the oven. Tossed together with fresh herbs and a sprinkle of spices, it’s a feast for the senses that’s both satisfying and guilt-free.

Perfect as a main course or a delightful side, this bake proves that healthy eating can be both delicious and fun. You'll be going back for seconds and thirds! Get ready to warm up your taste buds and fill your belly with this delightful dish.

I topped mine off with some chili garlic crunch for a simple and delicious meal in a bowl, and it’s a one pot wonder dish too! That’s right, this entire meal cooks up using only one dish. As an option, you can cook this with the halloumi left on top or stirred in. I like to stir mine in so that it softens slightly and melds with all the flavors.

Halloumi & Butternut Squash Orzo Bake

Yield: 4

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

This dish features roasted butternut squash, nutty orzo, and golden-brown slices of halloumi that crisp up beautifully in the oven. Tossed together with fresh herbs and a sprinkle of spices, it’s a feast for the senses that’s both satisfying and guilt-free.

Ingredients

1/2 Medium Red Onion, Cut into Wedges
10 Oz. Butternut Squash, Peeled & Cubed
1 Tsp. Minced Garlic
1 Tsp. Extra Virgin Olive Oil
1/2 Tsp. Paprika
1 3/4 C. Reduced Sodium Vegetable Broth
1 1/2 C. Cherry Tomatoes
8 Oz. Dry Uncooked Orzo
8 Oz. Halloumi Cheese, Cubed
1 Tbsp. Pesto

Instructions

Preheat the oven to 400 degrees F. and lightly coat the inside of an 8x8" or 9x9" baking dish with non-stick spray.
Place the 1/2 Medium Red Onion, Cut into Wedges, 10 Oz. Butternut Squash, 1 Tsp. Minced Garlic, 1 Tsp. Extra Virgin Olive Oil, 1/2 Tsp. Paprika, and Salt & Pepper to taste into the dish and stir until the veggies are all evenly coated.
Bake in the oven for 30 minutes, stirring halfway through.
Once done, add in the 1 3/4 C. Reduced Sodium Vegetable Broth, 1 1/2 C. Cherry Tomatoes, 8 Oz. Dry Uncooked Orzo, 8 Oz. Halloumi Cheese, and 1 Tbsp. Pesto. Stir to combine.
Place the dish back into the oven to bake for another 15-30 minutes, again stirring halfway through. (Orzo can cook differently depending on brand so if it's still got a bite to it at the end of the first 15 minutes, continue cooking until done. Add a splash of water if the mixture is seeming too dry!)
Once done, remove from the oven and divide evenly among bowls to enjoy right away!

Recommended Products

Amazon Fresh, Italian Extra Virgin Olive Oil

Pacific Foods Organic Low Sodium Vegetable Broth

Barilla Orzo Pasta, 16 oz. Box - Non-GMO Pasta

Nutrition Facts

Calories

469

Fat (grams)

18 g

Sat. Fat (grams)

10 g

Carbs (grams)

57 g

Fiber (grams)

5 g

Net carbs

52 g

Sugar (grams)

6 g

Protein (grams)

22 g

Sodium (milligrams)

729 mg

Cholesterol (grams)

0 mg

Nutritional Claims: Balanced • High Fiber • Vegetarian • Pescatarian • Egg Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free • Kosher