Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine

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.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 423
  • Calories from fat: 30%
  • Fat: 14.1g
  • Saturated fat: 7.4g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 17.8g
  • Carbohydrate: 54.7g
  • Fiber: 2.7g
  • Cholesterol: 30mg
  • Iron: 2.1mg
  • Sodium: 439mg
  • Calcium: 290mg

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)

Preparation

  1. Preheat oven to 425°.
  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 425° 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 425° 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.
Note:

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.

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