Roast pumpkin, blue cheese and sage baked macaroni


Fruit & Vegetables

  • 500g of pumpkin, prepared weight, deseeded and cut into 4cm chunks (you can peel if the skin is very thick, but I usually leave it on)
  • 2 garlic cloves, finely chopped

Spices & Dried Herbs

  • 20 sage leaves, finely chopped, plus 5 whole leaves for garnish
  • 1 tsp smoked paprika
  • 1/4 tsp nutmeg, freshly grated


  • 40g of butter
  • 500ml of semi-skimmed milk

Store Cupboard

  • 40g of plain flour
  • 225g of macaroni pasta
  • 40g of breadcrumbs
  • salt
  • pepper


  • 125g of blue cheese, crumbled
  • 4 tbsp of grated Parmesan

Oils & Vinegars

  • olive oil