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 incredible day today. Today, I will show you a way 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 bit unique. This is gonna smell and look delicious.

Vickys Butternut Squash Pasta Bake, GF DF EF SF NF is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Vickys Butternut Squash Pasta Bake, GF DF EF SF NF is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have vickys butternut squash pasta bake, gf df ef sf nf using 8 ingredients and 11 steps. Here is how you cook 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. Make ready 300 g dried pasta - fusilli, macaroni, congliche, bowties etc
  4. Prepare 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. Make ready some reserved pasta water
  7. Take to taste ground nutmeg
  8. Prepare to taste black pepper
Steps 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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