Pumpin Mac and Cheese

If you're on a diet then look away now...but if you want a cheesy autumnal show stopping weeknight supper then look no further!  One taste and you'll be hooked on this sweet roasted squash and gooey, cheesy pasta dish...be sure to use a decent strong cheese that melts well. The kids will love this at Halloween...

Serves four.



1 red kuri squash or other sweet eating pumpkin

Sea salt and black pepper

1 tbsp Olive oil

1 large sausage (optional)

100g macaroni

150g Brother Michael cheese (or another strong flavoured cheese such as gruyere or mature cheddar)

1 shallot, sliced thinly

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 teaspoon fresh chopped sage

100ml cream


Preheat the oven to 180C.

Remove the top of the squash using a knife, as if you are about to carve a Halloween pumpkin.  Scoop out and discard the seeds and season the inside with plenty of salt and pepper. Replace the “lid” loosely and pop on a lipped roasting tray in the oven for 30-45 minutes until the flesh is soft.

While the squash is roasting, boil the pasta as per the pack instructons until al dente.  Drain, rinse and set aside in a bowl.  Heat the olive oil in a pan on a medium heat, skin the sausage and crumble the meat in to the pan and softly fry with the shallots until slightly turning golden.  Add the herbs and fry for a further minute or two.  Combine with the pasta in the bowl and crumble in all of the cheese.

Once the squash is cooked, remove from the oven and allow to cool slightly before filling with the pasta and other ingredients in the bowl. Pour over the cream so it trickles between the gaps in the pasta and bake in the oven for 10-20 mins or until the cheese is bubbling and browned on top.  It doesn’t matter so much if the pumpkin splits…you just won’t get that perfect Instagram photo!