Preheat your oven to 200℃/400°F fan (or 220℃/425°F/Gas Mark 7).

In a large roasting dish, add the red onion wedges, cubed butternut squash, and crushed garlic cloves.

Drizzle with olive oil, then sprinkle over the paprika, and season generously with sea salt and ground black pepper.

Toss all the ingredients together so that the veggies are well coated in the oil and seasonings.

Spread them out in an even layer and roast uncovered in the oven for 30 minutes.

After 30 minutes of roasting, remove the roasting dish from the oven.

Add the dry orzo pasta, vegetable broth, cherry tomatoes, and pesto to the roasted vegetables.

Mix everything together thoroughly to ensure the pasta is well submerged in the broth.

Place the cubed halloumi cheese on top of the mixture.

Return the dish to the oven and bake uncovered for 15-25 minutes, or until the halloumi is golden and the orzo is cooked through.

Check for doneness at the 15-minute mark, as the orzo cooking time can vary depending on the brand.

If the dish appears to be drying out, add a splash of water.

Once the halloumi is golden and the orzo is tender, remove the dish from the oven.

Give everything a gentle stir before serving to distribute the flavors evenly.

Allow the dish to cool for a few minutes before plating.

Enjoy this colorful, all-in-one bake straight from the oven for the best texture and taste!