Description

This Autumnal Halloumi Orzo Bake is a warm and comforting dish that combines creamy orzo with savory halloumi and seasonal vegetables. Perfect for cozy family dinners, it brings the flavors of fall right to your table.

Ingredients

Scale

1 red onion
500 g Hokkaido or butternut squash (diced, frozen is possible)
3 garlic cloves
2 tsp olive oil
1 tsp paprika powder
300 g orzo (rice pasta)
700 ml vegetable broth
250 g cherry tomatoes
2 tbsp pesto
225 g halloumi (diced)
Salt and freshly ground pepper

Instructions

Preheat the oven: Preheat the oven to 200 °C (conventional) or 180 °C (fan). This is important for even cooking of the bake.
Prepare the ingredients: Peel the red onion and cut it into wedges. Cut the squash into cubes or use frozen squash. Crush the garlic cloves to release their flavor.
First baking round: Place the onion, squash, and garlic in a large baking dish. Add olive oil, paprika, salt, and pepper. Mix everything well and bake uncovered for 30 minutes until the vegetables are soft and lightly browned.
Add orzo and liquid: After 30 minutes, add the orzo, vegetable broth, cherry tomatoes, and pesto to the baking dish. Stir everything thoroughly to ensure the orzo is evenly distributed.
Add halloumi: Evenly distribute the halloumi cubes on top of the bake. This will ensure the cheese becomes nicely golden brown.
Final baking round: Bake the dish uncovered for another 15-25 minutes until the halloumi is golden brown and the orzo is cooked. Check periodically to ensure there is enough liquid, and add more broth or water if needed.
Serve: Let the bake cool slightly before serving. Enjoy it hot for a delicious autumn meal!

Prep Time: 15 mins
Cook Time: 45 mins
Category: Dinner
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 5 g
Sodium: 800 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 6 g
Protein: 15 g
Cholesterol: 30 mg

Keywords: Make sure to distribute the halloumi evenly for a crispy texture. Avoid overcrowding the baking dish as it may affect cooking time. Feel free to experiment with ingredient ratios, such as increasing the squash and reducing the orzo for more vegetables.