1 red onion cut in wedges
500 g cubed winter squash (butternut is great)
3 garlic cloves
2 T olive oil
1 tsp paprika
300 g dry orzo
700 ml veggie or chicken stock
250 g cherry tomatoes (I used some cherry tomatoes that I had dehydrated in the Fall).
2 T pesto
225 g halloumi cut into cubes
salt and pepper
1. Preheat oven to 375F
2. In a roasting dish, put the onion, butternut sqsuash and garlic and drizzle over the oil, the paprika and plenty of salt and pepper. Toss everything so it's all coated. Bake for 30 minutes uncovered.
3. Add the orzo, veggie/chicken stock, cherry tomatoes and pesto. Mix well and then sit the cubes of halloumi on top.
4. Bake for 15-25 minutes uncovered until the halloumi is golden and then orzo cooking time can vary depending on the brand. Return to the oven if it needs longer.
Recipe from Taming Twins
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