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

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We hope you got insight from reading it, now let’s go back to vickys butternut squash pasta bake, gf df ef sf nf recipe. 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 cook Vickys Butternut Squash Pasta Bake, GF DF EF SF NF:

  1. Prepare of butternut squash, diced.
  2. Take of olive oil.
  3. Use of dried pasta – fusilli, macaroni, congliche, bowties etc.
  4. You need of grated cheddar-style cheese, I use Violife vegan brand.
  5. Use of cream cheese – again I use Violife vegan brand.
  6. Get of some reserved pasta water.
  7. Use of ground nutmeg.
  8. Use of 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.

While baking is my preferred method, the Butternut Squash Noodles can also be sautéed. This Butternut Squash Pasta Sauce recipe is SUPER easy to make and a delicious alternative to traditional pasta sauces! Spinach, Butternut Squash, and Pasta Bake. This healthy, yet comforting casserole features greens and squash alongside the pasta and cheese. Try baby kale or Swiss chard in place of spinach to vary the recipe slightly.

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