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No-nonsense, nutrient-packed, warm and comforting all at once, this gourd-geous butternut squash pasta bake is the ultimate seasonal dinner!



Total time

60 minutes






  • ½ butternut squash, (guts and seeds removed, then roughly diced)
  • 12 cherry tomatoes (halved)
  • 100 g baby spinach leaves
  • 1 large shallot (sliced lengthwise)
  • 100 g macaroni or other short dry pasta ( cooked according to packaging instructions)
  • 1 ball mozzarella (shredded)
  • a few sprigs of fresh sage
  • 150 l vegetable stock
  • olive oil ((divided))
  • 1 tsp smoked paprika
  • ½ tsp nigella seeds
  • salt, pepper


  1. Pre-heat the oven to 180°C (gas mark 6).
  2. In a large bowl, mix together the butternut cubes, smoked paprika, 1 tbsp olive oil and a good pinch of salt. Spread onto a baking-paper lined tray and bake for about 40 min or until the squash is well roasted but not burnt.
  3. In a large oven-proof saucepan (metal or cast iron work well), heat up 1 tbsp olive oil. Add in the chopped shallot and cook for a few minutes. Add the cherry tomatoes and spinach, season and cook for another couple of minutes, then add the stock, cooked pasta and roasted butternut squash. Cook for 5 more minutes then turn off the heat.
  4. Sprinkle with the nigella seeds and shredded mozzarella, then carefully transfer the pan to the oven and cooked for 10 minutes or until the cheese is melted and slightly browned.
  5. In the meantime, fry the sage leaves in a small saucepan with 1 tbsp olive oil. Transfer to a paper towel, then sprinkle on top of the dish and serve immediately with a non-compulsory-but-highly-recommended classic autumn movie on the side!
  6. View the recipe instructions at Cake and Whisky

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