Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine
Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine might be just the main course you are searching for. One serving contains 396 calories, 15g of protein, and 12g of fat. This recipe serves 8. It is perfect for Winter. From preparation to the plate, this recipe takes around 45 minutes. A mixture of pepper, 4 teaspoon rosemary, goat cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the dry breadcrumbs you could follow this main course with the Gluten Free Dairy Free Coconut Tarts as a dessert. If you like this recipe, take a look at these similar recipes: Roasted Winter Squash Salad with Goat Cheese and Pine Nuts, Penne with Butternut Squash, Kale, and Goat Cheese {12 Weeks of Winter Squash}, and Corn and Goat Cheese Polenta with Garlicky Summer Squash.
Instructions
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.