Baked butternut macaroni
Prep
10 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite go to dinners when I want something wholesome and comforting without spending hours in the kitchen. Butternut squash is absolutely packed with vitamin A, which is brilliant for your immune system and eyesight, and it pairs beautifully with warm spices like cinnamon and cumin. The best part? The whole thing comes together in under an hour, and most of the ingredients are probably already in your pantry. It's a proper one pot wonder that fills your kitchen with the most amazing aroma while it bakes away, and it's genuinely budget friendly too.
Ella x
Ingredients
- 500 gramscherry tomatoes
- 350 gramsdiced butternut & sweet potato
- 1 tbspolive oil
- 1red onion(thinly sliced)
- 2garlic cloves(thinly sliced)
- 750 mlsfresh chicken stock(fresh chicken or vegetable stock)
- 350 gramsessential macaroni
- 1cinnamon stick(broken in half)
- 1 tspcumin seeds
- 1orange(juice)
- 50 gramsessential greek light salad cheese(crumbled)
- 2 tbspflat leaf parsley
Detail level
Instructions
- 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.
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