I was so excited about this. I love squash, I love garlic, I love peppers and I especially love goat cheese. However, combining those things just didn't work. Actually, I think it was just the squash that did not go well. I used butternut squash and I think it was a touch too sweet. It would have been a much better dish if it had more peppers in it (and more olive oil plus some Parmesan cheese...but of course that would have defeated the lightness of the dish). The warmed goat cheese was delicious; however, except to keep it from sticking, I don't know that the breadcrumbs were necessary (not that they added many calories as I used panko breadcrumbs which I pre-toasted in a pan until they were golden brown). The garlic also needed to be increased to about 6 cloves to prevent the dish from being totally bland.
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.
More From Cooking Light
- 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
- 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.
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.
Only you will be able to view, print, and edit this note.Add Note