Vickys Butternut Squash Pasta Bake, GF DF EF SF NF. Great recipe for Vickys Butternut Squash Pasta Bake, GF DF EF SF NF. This is a great, simple kids dish, kind of a cheats Mac 'n' Cheese. The pureed squash takes the place of the basic white sauce.
Before the squash finishes roasting, cook the pasta as per the packet instructions.
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Simply dump all the ingredients into a large bowl and mix together.
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Great recipe for Vickys Butternut Squash Pasta Bake, GF DF EF SF NF. This is a great, simple kids dish, kind of a cheats Mac 'n' Cheese. The pureed squash takes the place of the basic white sauce.
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Ingredients requirements for Vickys Butternut Squash Pasta Bake, GF DF EF SF NF:
- Prepare 700 g - butternut squash, diced.
- Provide 2 tbsp of olive oil.
- Need 300 g - dried pasta - fusilli, macaroni, congliche, bowties etc.
- You need 150 g of grated cheddar-style cheese, I use Violife vegan brand.
- You need 50 g cream cheese - again I use Violife vegan brand.
- Prepare for some reserved pasta water.
- Need to taste - ground nutmeg.
- Give to taste of black pepper.
No need to separate the wet from the dry, just throw them all in. The mixture should be thick like a banana bread. Vickys Double Chocolate Raspberry Tart, GF DF EF SF NF VEGAN step by step. Combine the flour, cocoa powder and baking powder.
Vickys Butternut Squash Pasta Bake, GF DF EF SF NF making process:
- Preheat the oven to gas 6 / 200C / 400F and line a roasting tin with foil.
- Spread out the squash, drizzle with the oil and roast for 30 minutes until tender.
- Before the squash finishes roasting, cook the pasta as per the packet instructions.
- Put the squash in a blender with the grated cheese (keep a handful back for topping) and the cream cheese.
- Puree with enough of the reserved pasta water to make a smooth sauce.
- Season to taste with nutmeg and black pepper.
- 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.
- The cheese I used was Violife coconut-based cheeses.
In a large bowl, cream together the margarine and sugar until pale and light. Stir in the coconut milk and vanilla then slowly add the flour mixture. Bring together to form a dough, adding more milk by the teaspoon as. Vickys Hawaiian Sweet Bread, GF DF EF SF NF. Here is how you cook it.
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