Ingredients for Baked Goat Cheese And Roasted Winter Squash Over Garlicky Pasta
- 1 medium butternut squash (about 1 1/2 pounds), peeled, seeded and cubed
- 1 medium red bell pepper, seeded and chopped
- 1 medium red onion, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt (plus more for pasta water)
- 1 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 4 ounces goat cheese
- 1/2 cup Italian seasoned breadcrumbs
- 1 pound fettuccine or other pasta
- pinch red pepper flakes
- 2 cloves garlic, minced
- cooking spray
- 1/4 cup chopped fresh parsley
- 1/2 cup reserved pasta cooking water
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How to Make Baked Goat Cheese And Roasted Winter Squash Over Garlicky Pasta
- Preheat oven to 425°F (220°C).
- In a large bowl, combine 1 medium winter squash (about 1.5 lbs), peeled, seeded, and cubed; 1 medium bell pepper (any color), seeded and chopped; and 1 medium red onion, chopped.
- Add 1 tablespoon olive oil, 1/2 teaspoon salt, 1 teaspoon dried rosemary, and 1/4 teaspoon black pepper. Toss well to coat.
- Arrange vegetables in a single layer on a large jelly-roll pan coated with cooking spray.
- Roast for 40 minutes, stirring halfway through.
- While the squash roasts, place 4 ounces of goat cheese in the freezer for 10 minutes to firm up.
- Cut the chilled goat cheese crosswise into 4 equal rounds.
- Place 1/2 cup breadcrumbs in a shallow bowl.
- Dredge each goat cheese round in breadcrumbs, pressing gently to adhere.
- Place the breaded goat cheese rounds on a separate baking sheet.
- Bake for 6-8 minutes, or until golden brown and slightly melted.
- About 15 minutes before the squash is done, cook 1 pound pasta (your choice) in salted boiling water according to package directions. Reserve 1/2 cup pasta cooking water before draining.
- Return the cooked pasta to the pot.
- Add the reserved pasta water, 1/4 cup chopped fresh parsley, 2 cloves minced garlic, and a pinch of red pepper flakes. Toss to coat.
- Divide the pasta among four shallow bowls.
- Top each serving with the roasted squash mixture and one baked goat cheese round.
- Garnish with extra parsley or rosemary, if desired.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
28g
Fat
35g
Carbs
20g
