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

Vickys Butternut Squash Pasta Bake, GF DF EF SF NF - Family warmth and closeness can be obtained in very simple methods. A single of them is cooking and serving food for the household. As a housewife, not surprisingly you don't desire to miss a meal with each other right? Cuisine also can be the crucial to a delighted loved ones, several really feel homesick due to the fact their cooking has been discovered elsewhere.

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Vickys Butternut Squash Pasta Bake, GF DF EF SF NF is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Vickys Butternut Squash Pasta Bake, GF DF EF SF NF is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to 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 cook it.

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

  1. 700 g butternut squash, diced
  2. 2 tbsp olive oil
  3. 300 g dried pasta - fusilli, macaroni, congliche, bowties etc
  4. 150 g grated cheddar-style cheese, I use Violife vegan brand
  5. 50 g cream cheese - again I use Violife vegan brand
  6. some reserved pasta water
  7. to taste ground nutmeg
  8. to taste black pepper

Instructions to serve 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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