- 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)
- 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
How to Make It
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.