Baked Goat Cheese And Roasted Winter Squash Over Garlicky Fettuccine Recipe

Name: Baked Goat Cheese And Roasted Winter Squash Over Garlicky Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups (1-inch) cubed peeled kabocha or butternut squash (about 2 1/4 pounds); 1 large red bell pepper, cut into 1-inch pieces; 1 1/2 tablespoons olive oil, divided; Cooking spray; 1 teaspoon salt, divided; 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary; 1/4 teaspoon freshly ground black pepper; 2 (4-ounce) packages goat cheese; 1/2 cup dry breadcrumbs; 1 pound uncooked fettuccine; 1/4 teaspoon crushed red pepper; 2 garlic cloves, minced; Rosemary sprigs (optional)

Servings: persons

6 cups (1-inch) cubed peeled kabocha or butternut squash (about 2 1/4 pounds)
1 large red bell pepper, cut into 1-inch pieces
1 1/2 tablespoons olive oil, divided
Cooking spray
1 teaspoon salt, divided
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
2 (4-ounce) packages goat cheese
1/2 cup dry breadcrumbs
1 pound uncooked fettuccine
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
Rosemary sprigs (optional)

1
Preheat oven to 425u00b0.
2
Place squash and bell pepper in a large bowl. Add 1 tablespoon oil; toss well. Arrange vegetables in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/2 teaspoon salt, rosemary, and black pepper. Bake at 425u00b0 for 40 minutes, stirring once.
3
Place goat cheese in freezer 10 minutes. Cut cheese crosswise into 8 equal rounds. Place breadcrumbs in a shallow bowl. Dredge each round in breadcrumbs; place on a baking sheet. Bake at 425u00b0 for 6 minutes.
4
Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta cooking water. Return pasta to pan; add reserved pasta cooking water, remaining 1 1/2 teaspoons oil, remaining 1/2 teaspoon salt, red pepper, and garlic, tossing to coat. Place 1 1/4 cups pasta in each of 8 shallow bowls; top each serving with about 1/2 cup squash mixture and 1 goat cheese round. Garnish with rosemary sprigs, if desired.
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2821

kcal

Calories

299

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 cups (1-inch) cubed peeled kabocha or butternut squash (about 2 1/4 pounds), 1 large red bell pepper, cut into 1-inch pieces, 1 1/2 tablespoons olive oil, divided, Cooking spray, and more.

Yes, Baked Goat Cheese And Roasted Winter Squash Over Garlicky Fettuccine falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Goat Cheese And Roasted Winter Squash Over Garlicky Fettuccine

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