5 goat and roasted winter squash over Recipes

butternut squash, about 1 1/2 lb, peeled, seeded, and cut in 1/2-inch dice, garlic cloves, peeled, lightly crushed, salt & freshly ground black pepper (to taste), chopped fresh rosemary, extra virgin olive oil, pasta , either long like spaghetti or 3/4 lb penne, ricotta salata, grated or 2 oz crumbled goat cheese, chopped fresh parsley, parmesan cheese (optional)

cubed peeled kabocha or butternut squash (about 2 1/4 lb), red bell pepper , cut into 1-inch pieces, olive oil, divided, salt, divided, chopped fresh or 1/4 tsp dried rosemary, freshly ground black pepper, goat cheese, dry breadcrumbs, uncooked fettuccine, crushed red pepper, garlic cloves, minced, rosemary sprigs (optional)

butternut squash, peeled and cubed, red bell pepper , cut into 1-inch pieces, onion, sliced into rings, olive oil, salt, dried rosemary, black pepper, goat cheese, italian seasoned breadcrumbs, fettuccine, crushed red pepper flakes, garlic cloves, minced

butternut squash, cut into 3cm chunks, mediun red onions, peels, sliced thickly, parsnips, peeled, cut into chunks, olive oil, baby spinach leaves, goat cheese, dijon mustard, balsamic vinegar, olive oil