Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine
Another Cooking Light recipe that worked out fantastically. My boyfriend was raving over this and wants me to make it again as soon as possible. He loves goat cheese. If you are not a fan of goat cheese, (my other family members are not) I imagine that you could probably use a log of fresh mozzarella and substitute it for the goat cheese.
Also, I halved this recipe, since it would make waaaaaaaaaay too much food for just two people. The original recipe is posted below.
INGREDIENTS:
6 cups (1-inch) cubed peeled 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
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.
Yield: 8 servings
NUTRITION PER SERVING
CALORIES 423(30% from fat); FAT 14.1g (sat 7.4g,mono 4.2g,poly 0.7g); PROTEIN 17.8g; CHOLESTEROL 30mg; CALCIUM 290mg; SODIUM 439mg; FIBER 2.7g; IRON 2.1mg; CARBOHYDRATE 54.7g
Original link w/picture: http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1559238
Also, I halved this recipe, since it would make waaaaaaaaaay too much food for just two people. The original recipe is posted below.
INGREDIENTS:
6 cups (1-inch) cubed peeled 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
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.
Yield: 8 servings
NUTRITION PER SERVING
CALORIES 423(30% from fat); FAT 14.1g (sat 7.4g,mono 4.2g,poly 0.7g); PROTEIN 17.8g; CHOLESTEROL 30mg; CALCIUM 290mg; SODIUM 439mg; FIBER 2.7g; IRON 2.1mg; CARBOHYDRATE 54.7g
Original link w/picture: http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1559238