Lite and flavorful. This was a good easy dish that I will definitely make again. The flavors were great!
Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine
Comments and Reviews 1-10 of 11
mccally Posted: 12/20/08
Kendalyn Posted: 11/08/08
I made this for my husband's family and it was a huge hit. 2 of them are vegetarians so it worked well for them. They like spicy things so I added a bit more crushed red pepper. The squash was super flavorful and paired with the goat cheese really nicely. Perfect winter comfort food! I also learned how to cut up a butternut squash! It's not so hard. If you can find it pre-cut, it would be easier though.
dena9472 Posted: 03/16/10
YUM! This recipe is awesome. The goat cheese adds just the right complement to the sweetness of the squash. I will most definitely make again!
cmmiller09 Posted: 04/13/09
The goat cheese and spice from the crushed red pepper make an awesome combination. Only rated it 4 stars due to difficulty peeling and cutting the squash. Would definitely serve for dinner with friends or family.
cjbuddy Posted: 03/26/10
This was outstanding! Cut the recipe in half but put in all the garlic because we LOVE garlic. Used refrigerated fettuccine and served with salad. I would not skip baking the goat cheese as some have it was amazing. Cannot wait to make again.
Kuenzi123 Posted: 02/03/10
One of my very favorite CL recipes. Very, VERY delicious. - Definitely check veggies starting at 25 minutes or so. A couple pieces of bell pepper that were close to the edge of the pan were completely charred. 30-35 minutes would suffice, I think. - I would agree that adding more vegetables would be even better! I bet you could add pretty much any roasted veg. Other colors of pepper would be great. - Don't skip baking the goat cheese! Sprinkling some over the top just isn't the same. Baking it in the bread crumb coating makes it really soft and gooey when you cut into it. I seasoned the breadcrumbs before putting the cheese in it. Like everyone else said, it was hard to get the breadcrumbs to stick. I sprayed it with cooking spray but water might work too. Because it was hard to stick it only took about half the amount of breadcrumbs to coat the cheese. - I baked the cheese a couple minutes longer than it said and the top didn't really get crispy but the crumbs added great flavor to the cheese anyway. If I were more patient I would wait for the crumbs to brown more. Yes cutting and peeling the squash is a pain but it is very much worth it, or you can buy the pre-cubed squash.
andiemeenz Posted: 11/06/11
I used Kabocha squash for this and followed the recipe exactly. I thought this would be a fairly kid friendly meal, but my whole family hated it! It was just too much mushy stuff in one dish.
rockstar Posted: 11/13/11
This recipe is SO easy and so good! I have actually made this multiple times and just use whatever vegetables are in the fridge, broccoli, asparagus, zuchinni and I add some red onions to the roasted vegetable mix, double the garlic and its perfect for any night! Use whole weat penne and add even more nutrition benefit! I don't like goat cheese, so I only do the goat cheese for my husband and he loves this recipe and I love it without the cheese :)
mandapooh Posted: 11/07/11
This was really good. We roasted mushrooms with the squash and peppers, and used vegetable stock instead of the pasta water in making the sauce. The breadcrumbs stuck more to the goat cheese rounds when we wet them first, and could use an extra minute of baking. All around a good recipe!
AshleyEvans Posted: 03/01/13
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.
KristiNihi Posted: 10/29/12
DEEEEEElicious! I will add this recipe to my 'dishes to make when company comes over' list.