Ingredients:
- 1 small butternut squash, peeled, deseeded and cubed
- 2 carrots, peeled and roughly chopped
- 1 red pepper, deseeded & roughly chopped
- 3 garlic cloves, peeled
- 1 tbsp olive oil
- Paprika, to season
- For the bake
- 400g macaroni
- 120ml milk
- 4 tbsp tomato purée
- 4 tbsp cream cheese
- 450ml chicken stock
- Salt and pepper, to season
- For the top - 250g grated cheddar/mozzarella
Method:
- Preheat the oven to 190˚C/170˚C fan/gas mark 5.
- Add the butternut squash, garlic, pepper & carrots to a lined baking tray. Drizzle with olive oil, and sprinkle with paprika to season.
- Bake for roughly 30 minutes until all the veggies are softened.
- While the veggies bake, add the macaroni to the pot of boiling water and cook for three minutes less than specified by the package instructions. Drain well and set aside.
- When the veggies are cooked, add them to a blender along with the milk, tomato purée, cream cheese and stock. Season with salt and pepper and whizz until smooth and creamy.
- Add the pasta to a baking dish. Pour over the sauce and stir gently to combine.
- Scatter the cheese over the top and bake for 25-30 minutes or until the cheese is golden and the edges are bubbling. Allow to rest for five minutes, then serve.
