Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make 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 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 foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Vickys Butternut Squash Pasta Bake, GF DF EF SF NF is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have 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. Take butternut squash, diced
2. Make ready olive oil
3. Make ready dried pasta - fusilli, macaroni, congliche, bowties etc
4. Take grated cheddar-style cheese, I use Violife vegan brand
5. Prepare cream cheese - again I use Violife vegan brand
6. Make ready some reserved pasta water
7. Get ground nutmeg
8. Take 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
12. Ready to serve and ENJOY!

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