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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 benefit 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 need 8 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Vickys Butternut Squash Pasta Bake, GF DF EF SF NF:
  1. Get butternut squash, diced
  2. Prepare olive oil
  3. Prepare dried pasta - fusilli, macaroni, congliche, bowties etc
  4. Use grated cheddar-style cheese, I use Violife vegan brand
  5. Provide cream cheese - again I use Violife vegan brand
  6. Prepare some reserved pasta water
  7. Use 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

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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