Baked butternut macaroni

Name: Baked butternut macaroni
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 500 g cherry tomatoes; 350 g pack diced butternut & sweet potato; 1 tbsp olive oil; 1 red onion, thinly sliced; 2 garlic cloves, thinly sliced; 750 ml fresh chicken or vegetable stock; 350 g essential macaroni; 1 cinnamon stick, broken in half; 1 tsp cumin seeds; 1 orange, juice; 50 g essential Greek Light Salad Cheese, crumbled; 2 tbsp roughly chopped flat leaf parsley

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

4 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook45 mins
Total time55 mins

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Ingredients

500g cherry tomatoes
350g pack diced butternut & sweet potato
1 tbsp olive oil
1 red onion, thinly sliced
2 garlic cloves, thinly sliced
750ml fresh chicken or vegetable stock
350g essential macaroni
1 cinnamon stick, broken in half
1 tsp cumin seeds
1 orange, juice
50g essential Greek Light Salad Cheese, crumbled
2 tbsp roughly chopped flat leaf parsley

Method

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.
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.
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.
Scatter with the cheese and parsley and serve.