A hearty baked casserole with orzo pasta, sweet pumpkin and savory halloumi – perfect for cozy autumn evenings.
Preheat the oven to 200 °C conventional heat (180 °C fan).
Peel the onion and cut into wedges, dice the pumpkin, peel and crush the garlic. Combine everything with olive oil, paprika, salt and pepper in a casserole dish and bake uncovered for 30 minutes.
Add the orzo, vegetable broth, cherry tomatoes and pesto and mix thoroughly.
Distribute the halloumi cubes evenly over the casserole.
Bake uncovered for another 15–25 minutes, until the halloumi is golden brown and the orzo is cooked through. Check halfway and, if needed, add a little more broth or water.
Let it cool briefly and then enjoy hot.
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