Vickys Butternut Squash Pasta Bake, GF DF EF SF NF

Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going 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 am going to make it a little bit unique. This is gonna smell and look delicious.

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Drain the pasta then pour the squash sauce over it and gently mix to coat Pour into an ovenproof dish and top with the remaining cheese Bake in the oven (same temperature) until the cheese melts on top, then serve with green vegetables The pasta I used was tri-colour gluten-free Orgran brand brown rice pasta swirls Vickys Butternut Squash Pasta Bake, GF DF EF SF NF Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a special dish, vickys butternut squash pasta bake, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a bit tasty.

To get started with this 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 cook it.

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

Prepare of salt & black pepper. Great recipe for Vickys Butternut Squash & Chickpea Tagine, GF DF EF SF NF. Kids love it as it's sweet with the squash and not spicy, a good healthy family meal and it takes less than half an hour to cook! Here is how you achieve that.

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Instructions 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

Kids love it as it's sweet with the squash and not spicy, a good healthy family meal and it takes less than half an hour to cook! Here is how you achieve that. Ingredients of Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF. It's of salt & black pepper. Here is how you cook that.

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