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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vickys butternut squash pasta bake, gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Vickys Butternut Squash Pasta Bake, GF DF EF SF NF is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Vickys Butternut Squash Pasta Bake, GF DF EF SF NF is something which I’ve loved my entire life. They are fine and they look fantastic.

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

The ingredients needed to make Vickys Butternut Squash Pasta Bake, GF DF EF SF NF:
  1. Take 700 g butternut squash, diced
  2. Make ready 2 tbsp olive oil
  3. Make ready 300 g dried pasta - fusilli, macaroni, congliche, bowties etc
  4. Make ready 150 g grated cheddar-style cheese, I use Violife vegan brand
  5. Make ready 50 g cream cheese - again I use Violife vegan brand
  6. Take some reserved pasta water
  7. Take to taste ground nutmeg
  8. Make ready 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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