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Vickys Butternut Squash Pasta Bake, GF DF EF SF NF
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. To cook vickys butternut squash pasta bake, gf df ef sf nf you only need 8 ingredients and 11 steps. Here is how you do it.

The ingredients needed to make Vickys Butternut Squash Pasta Bake, GF DF EF SF NF:
  1. Take 700 g butternut squash, diced
  2. Provide 2 tbsp olive oil
  3. Use 300 g dried pasta - fusilli, macaroni, congliche, bowties etc
  4. Take 150 g grated cheddar-style cheese, I use Violife vegan brand
  5. You need 50 g cream cheese - again I use Violife vegan brand
  6. Use some reserved pasta water
  7. You need to taste ground nutmeg
  8. Take 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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