Vickys Butternut Squash Pasta Bake, GF DF EF SF NF
Vickys Butternut Squash Pasta Bake, GF DF EF SF NF

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, vickys butternut squash pasta bake, gf df ef sf nf. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vickys Butternut Squash Pasta Bake, GF DF EF SF NF is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Vickys Butternut Squash Pasta Bake, GF DF EF SF NF is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have vickys butternut squash pasta bake, gf df ef sf nf using 8 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Butternut Squash Pasta Bake, GF DF EF SF NF:
  1. Make ready 700 g butternut squash, diced
  2. Prepare 2 tbsp olive oil
  3. Get 300 g dried pasta - fusilli, macaroni, congliche, bowties etc
  4. Prepare 150 g grated cheddar-style cheese, I use Violife vegan brand
  5. Prepare 50 g cream cheese - again I use Violife vegan brand
  6. Get some reserved pasta water
  7. Get to taste ground nutmeg
  8. Get to taste black pepper
Instructions to make Vickys Butternut Squash Pasta Bake, GF DF EF SF NF:
  1. Preheat the oven to gas 6 / 200C / 400F and line a roasting tin with foil
  2. Spread out the squash, drizzle with the oil and roast for 30 minutes until tender
  3. Before the squash finishes roasting, cook the pasta as per the packet instructions
  4. Put the squash in a blender with the grated cheese (keep a handful back for topping) and the cream cheese
  5. Puree with enough of the reserved pasta water to make a smooth sauce
  6. Season to taste with nutmeg and black pepper
  7. Drain the pasta then pour the squash sauce over it and gently mix to coat
  8. Pour into an ovenproof dish and top with the remaining cheese
  9. Bake in the oven (same temperature) until the cheese melts on top, then serve with green vegetables
  10. The pasta I used was tri-colour gluten-free Orgran brand brown rice pasta swirls
  11. The cheese I used was Violife coconut-based cheeses

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