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

Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vickys butternut squash pasta bake, gf df ef sf nf. One of my favorites. For mine, I will make it a little 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 recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. 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 wonderful.

To begin with this recipe, we must first 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. Get butternut squash, diced
2. Get olive oil
3. Prepare dried pasta - fusilli, macaroni, congliche, bowties etc
4. Prepare grated cheddar-style cheese, I use Violife vegan brand
5. Make ready cream cheese - again I use Violife vegan brand
6. Take some reserved pasta water
7. Make ready ground nutmeg
8. Prepare 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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