Step-by-Step Guide to Make Award-winning Vickys Butternut Squash Pasta Bake, GF DF EF SF NF

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, vickys butternut squash pasta bake, gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Vickys Butternut Squash Pasta Bake, GF DF EF SF NF is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine 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 ingredients. 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 it.

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

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