Cut the butternut squash lengthwise in.
Add the butternut squash and salt, and sauté for a few minutes.
Then add garlic, turkey, Italian seasoning, pepper flakes, and black pepper, and stir until meat is fully cooked.
Ingredients of Vickys Butternut Squash Pasta Bake, GF DF EF SF NF
- Prepare 700 g of butternut squash, diced.
- You need 2 tbsp of olive oil.
- It's 300 g of dried pasta - fusilli, macaroni, congliche, bowties etc.
- You need 150 g of grated cheddar-style cheese, I use Violife vegan brand.
- It's 50 g of cream cheese - again I use Violife vegan brand.
- Prepare of some reserved pasta water.
- It's to taste of ground nutmeg.
- It's to taste of black pepper.
Vickys Butternut Squash Pasta Bake, GF DF EF SF NF step by step
- 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.
From there you throw the pan in the oven and roast away! I like to toss the butternut squash cubes half way through the bake time, so that everything bakes evenly and the edges of your roasted butternut squash are golden brown and a bit. Following a bad day, I decided to bake a cake. No recipe and never made before. This cake is allergy friendly. enjoy.
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