Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine

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Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine Recipe
Randy Mayor
The goat cheese rounds are baked at a high temperature to crisp the breadcrumb coating and heat the cheese just enough to melt when you cut into one.
8 servings


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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)


Preheat oven to 425°.

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 425° for 40 minutes, stirring once.

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 425° for 6 minutes.

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.

Created date

November 2006

Nutritional Information

Calories 423
Caloriesfromfat 30 %
Fat 14.1 g
Satfat 7.4 g
Monofat 4.2 g
Polyfat 0.7 g
Protein 17.8 g
Carbohydrate 54.7 g
Fiber 2.7 g
Cholesterol 30 mg
Iron 2.1 mg
Sodium 439 mg
Calcium 290 mg