Vickys Butternut Squash Pasta Bake, GF DF EF SF NF

Vickys Butternut Squash Pasta Bake, GF DF EF SF NF

Source : Preheat The Oven To Gas 6 / 200c / 400f And Line A Roasting Tin With Foilspread Out The Squash Drizzle With The Oil And Roast For 30 Minutes Until Tend...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : July 30, 2026

Step:

  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

    Vickys Butternut Squash Pasta Bake, GF DF EF SF NF recipe step 2 photo

  3. Before the squash finishes roasting, cook the pasta as per the packet instructions

    Vickys Butternut Squash Pasta Bake, GF DF EF SF NF recipe step 3 photo

  4. Put the squash in a blender with the grated cheese (keep a handful back for topping) and the cream cheese

    Vickys Butternut Squash Pasta Bake, GF DF EF SF NF recipe step 4 photo

  5. Puree with enough of the reserved pasta water to make a smooth sauce

    Vickys Butternut Squash Pasta Bake, GF DF EF SF NF recipe step 5 photo

  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

    Vickys Butternut Squash Pasta Bake, GF DF EF SF NF recipe step 7 photo

  8. Pour into an ovenproof dish and top with the remaining cheese

    Vickys Butternut Squash Pasta Bake, GF DF EF SF NF recipe step 8 photo

  9. Bake in the oven (same temperature) until the cheese melts on top, then serve with green vegetables

    Vickys Butternut Squash Pasta Bake, GF DF EF SF NF recipe step 9 photo

  10. 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 recipe step 10 photo

  11. The cheese I used was Violife coconut-based cheeses

    Vickys Butternut Squash Pasta Bake, GF DF EF SF NF recipe step 11 photo

Ingredients

  1. 700 g butternut squash, diced
  2. 2 tbsp olive oil
  3. 300 g dried pasta - fusilli, macaroni, congliche, bowties etc
  4. 150 g grated cheddar-style cheese, I use Violife vegan brand
  5. 50 g cream cheese - again I use Violife vegan brand
  6. some reserved pasta water
  7. to taste ground nutmeg
  8. to taste black pepper

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