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

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, vickys butternut squash pasta bake, gf df ef sf nf. One of my favorites. For mine, I am going to 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 popular of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Vickys Butternut Squash Pasta Bake, GF DF EF SF NF is something which I have loved my whole life.

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

The ingredients needed to make Vickys Butternut Squash Pasta Bake, GF DF EF SF NF:
  1. Make ready 700 g butternut squash, diced
  2. Make ready 2 tbsp olive oil
  3. Get 300 g dried pasta - fusilli, macaroni, congliche, bowties etc
  4. Make ready 150 g grated cheddar-style cheese, I use Violife vegan brand
  5. Get 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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