Next time I will try pan frying the goat cheese rounds or just adding the goat and bread crumbs in clumps to the pasta. I didn't really get a lot of crunch out of oven baking them and I mostly just mixed it into the pasta anyway.
6 cups (1-inch) cubed peeled butternut squash (about 2 1/4 pounds)
1 large red bell pepper, chopped
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
8 oz goat cheese
1/2 cup dry breadcrumbs - try panko next tome
1 pound fettuccine
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
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.
- 8 servings
- Calories:423 (30% from fat)
- Fat:14.1g (sat 7.4g,mono 4.2g,poly 0.7g)
- Protein:17.8g
- Carbohydrate:54.7g
- Fiber:2.7g
- Cholesterol:30mg
- Iron:2.1mg
- Sodium:439mg
- Calcium:290mg
