Baked Goat Cheese and Roasted Winter Squash over Garlicky Pasta
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 cups butternut squash, peeled and cubed
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large onion, sliced into rings
- 1 tablespoon olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon dried rosemary
- 1⁄4 teaspoon black pepper
- 4 ounces goat cheese
- 1⁄4 cup Italian seasoned breadcrumbs
- 1⁄2 lb fettuccine
- 1⁄4 teaspoon crushed red pepper flakes
- 2 garlic cloves, minced
directions
- Preheat oven to 425°.
- Place squash, bell pepper and onion 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 4 equal rounds. Place breadcrumbs in a shallow bowl. Dredge each round in breadcrumbs; place on a baking sheet. Bake at 425° for 6 minutes.
- About 15 minutes before squash in done, cook pasta in salted water according to package directions, drain, reserving 1/2 cup pasta cooking water. Return pasta to pan; add reserved pasta cooking water. Add red pepper and garlic, tossing to coat.
- Divide pasta in each of 4 shallow bowls; top each serving with squash mixture and 1 goat cheese round.
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RECIPE SUBMITTED BY
KelBel
United States