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Baked butternut macaroni

Baked butternut macaroni

By Mia Alejandro
10’ Prep time
45’ Cook time
55’ Total time
461 Calories
4 Serving

Summary

This baked butternut squash pasta dish is perfect as a hearty midweek meal with warm cinnamon, fresh orange juice and topped with crumbled feta.
Mia Alejandro 0 Followers

Step by Step

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Step 1

Preheat the oven to 200˚C, gas mark 6. Put the cherry tomatoes, butternut and sweet potato in a large roasting tin. Drizzle over the olive oil and bake for 15 minutes.
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Step 2

Scatter over the red onion and garlic and return to the oven for 5 minutes. Meanwhile, heat the stock in a saucepan or microwave until steaming hot.
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Step 3

Remove the roasting tin from the oven and stir in the macaroni, cinnamon, cumin, orange juice and hot stock. Return to the oven and bake for a further 20-25 minutes until the pasta is cooked and all the liquid has been absorbed.
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Step 4

Scatter with the cheese and parsley and serve.

Ingredient

  • Olive oil
    Olive oil
    1 tbsp
  • Garlic cloves
    Garlic cloves
    2
  • Cumin seeds
    Cumin seeds
    1 tsp
  • Orange
    Orange
    1
  • Flat leaf parsley
    Flat leaf parsley
    2 tbsp
  • Fresh chicken stock
    Fresh chicken stock
    750 mls
  • Cinnamon stick
    Cinnamon stick
    1
  • Essential greek light salad cheese
    Essential greek light salad cheese
    50 grams
  • Diced butternut & sweet potato
    Diced butternut & sweet potato
    350 grams
  • Essential macaroni
    Essential macaroni
    350 grams
  • Red onion
    Red onion
    1
  • Cherry tomatoes
    Cherry tomatoes
    500 grams

Nutrition Facts

View nutrition facts
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