Baked butternut macaroni
Waitrose and Partners

Baked butternut macaroni

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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  • 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


  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.

  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.

  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.

  4. Scatter with the cheese and parsley and serve.


Typical values per serving when made using specific products in recipe


1,940kJ/ 461kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating