Wednesday, 21 October 2009

Roasted pumpkin with macaroni goat’s cheese - Orange food part one

I love autumn. There’s something about kicking crisp honey-coloured leaves on a sunny morning, the smell of damp leaves on a rainy day and curling up with hot spiced apple juice by a log fire that means autumn is here. I also start to crave orange food: pumpkins, squash, carrots, oranges etc.

PA200022The sweetness of squash is something that goes wonderfully well the saltiness of goat’s cheese, which gave me the idea for this recipe. Also, I was inspired by 5 Star Foodie’s challenge to make macaroni cheese with a twist. Until now, I’ve only ever made a pretty straightforward macaroni cheese, so I was a bit sceptical setting-out on this!

During an action-packed afternoon off from work, in between trying to speed-read a book for our book group meeting, taking the kittens to the vets and rescuing various bits of furniture from the exploring kittens, I also made this:

Roasted pumpkin with macaroni goat’s cheese recipe

  • 300gr of squash, peeled, cored and cubed. (I used pumpkin, but I think it would be better with butternut squash)
  • 1 tbls olive oil
  • A pinch of paprika
  • A pinch of chilli flakes
  • A pinch of cumin
  • 1 cup of macaroni
  • 25gr butter
  • 25gr plain flour
  • 1/2 pint milk, warmed slightly
  • A grate of nutmeg
  • 80gr hard goat’s cheese (this was all I had, it would be better with more!), grated PA200030
  1. Preheat the oven to 220 degrees Celsius and put a oven tray in to warm-up. Put the pumpkin in a pan of boiling water. Boil the pumpkin until it starts to soften slightly, about 5 minutes.
  2. Drain the pumpkin and put the oven tray with the olive oil, the chilli, cumin, paprika and a good grind of black pepper. Roast for about 15mins, or until the edges are crisp.
  3. Meanwhile, boil a pan of water and add the macaroni, cook according the instructions.
  4. In another pan, melt the butter, add the flour and cook for a minute or two. Remove the pan from the heat and slowly stir in the milk.
  5. Return the heat and gradually bring to a simmer, you will need to stir frequently. When it has thickened, remove from the heat and add the cheese and nutmeg.
  6. Put the sauce and macaroni in a dish and stir to make sure they are combined well. Add the pumpkin and stir lightly so as not to turn the pumpkin pieces to mash.
  7. Turn the oven down to 180 degrees Celsius and place in the oven for 10 mins.

This a great dish to, but I would definitely use butternut squash in future and more cheese, just to really bring out the flavours.

This recipe is also being submitted to 5 Star Makeover: Macaroni and Cheese.


  1. I love the seasonal twist with pumpkin/butternut squash & so nice with goat cheese! In fact, I've got those ingredients and it sounds like a perfect dinner for tonight!

  2. This looks really tasty and a great twist on macaroni cheese.

  3. Original recipe! Thanks for sharing :)

  4. This sounds great and I so agree with you about orange and autumn - and I do love squash.

  5. roasted pumpkin + goat cheese = genius. If I didn't think I could eat the entire batch myself, I'd make it immediately!


I'd love to know any comments you might have.