This hearty one-tray wonder is perfect for those nights when you want something comforting and easy but still packed with flavour. Sweet roasted butternut pumpkin meets golden, crispy halloumi in this irresistible risoni bake.
Ingredients:
- 1 butternut pumpkin, diced
- 2 tbsp olive oil
- 1 onion, diced
- 2 tsp garlic, minced
- 1 tsp paprika
- 1 ½ cups risoni
- Small tub cherry tomatoes
- 500ml vegetable stock
- 2 tbsp pesto
- 1 block halloumi, diced
- Salt and pepper, to taste
Instructions:
- Roast the pumpkin: preheat your oven to 200°C/180°C fan. Toss the pumpkin, paprika, garlic and onion chunks with a tablespoon of olive oil, salt, and pepper. Roast in a baking tray for 25 minutes, or until tender and golden at the edges.
- Combine with pasta: remove baking tray from the oven and add the risoni and pesto then pour in the vegetable stock. Stir everything together then toss in the tomatoes and halloumi.
- Bake with halloumi: bake in the oven for another 15 minutes, until the halloumi is golden and crispy.
- Serve: sprinkle with a good crack of black pepper. Serve hot and dig into this cozy, cheesy goodness.
Pro Tip: For an extra crispy halloumi topping, switch your oven to grill for the last 3-5 minutes of baking – just keep an eye on it to prevent burning!