Recipe of Favorite Vickys Butternut Squash Pasta Bake, GF DF EF SF NF

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys butternut squash pasta bake, gf df ef sf nf. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Vickys Butternut Squash Pasta Bake, GF DF EF SF NF is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Vickys Butternut Squash Pasta Bake, GF DF EF SF NF is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must 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 can achieve it.

The ingredients needed to make Vickys Butternut Squash Pasta Bake, GF DF EF SF NF:

1. Prepare 700 g butternut squash, diced
2. Get 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. Take some reserved pasta water
7. Make ready 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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