Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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) |
Directions:
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.
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