Doesn't the name of this Cooking Light recipe just make you want to drool all over your keyboard? Like the mousse, I'd made this recipe last year--just for dinner with Greg. We pronounced it "Company Worthy," and stashed it away for future use in the recesses of our memories. And now we finally had occasion to share the wealth with others!
This recipe combines so many things that I love. Goat cheese (you can put it in just about anything and I'll die of happiness), roasted squash and red peppers, fresh herbs, and of course, the Almighty Noodle. The veggies roasting away with the rosemary gives off the best scent, next to baked bread...and the end result is creamy and sweet. When paired with the sharp goat cheese, it is an unforgettable combination.
Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine
6 cups peeled, cubed butternut squash
1 large bell pepper, cut into 1" pieces
1 1/2 tablespoons olive oil, divided
1 teaspoon salt, divided
1 teaspoon fresh rosemary (or 1/4 teaspoon dried), chopped
1/4 teaspoon ground pepper
2 (4 ounce) packages goat cheese
1/2 cup breadcrumbs
1 lb. fettuccine
1/4 teaspoon crushed red pepper
2 cloves garlic, minced
1. Preheat oven to 425.
2. Place squash and pepper in a large bowl. Add 1 tablespoon olive oil; toss well. Arrange vegetables in a single layer on a pan coated with cooking spray. Sprinkle with 1/2 teaspoon salt, the rosemary and black pepper. Bake at 425 for 40 minutes, stirring once.
3. Place goat cheese in freezer for 10 minutes. Cut cheese crosswise into 8 rounds. Place breadcrumbs in a shallow bowl. Dredge each round in breadcrumbs; place on baking sheet. Bake for 6 minutes at 425.
4. Cook pasta. Drain, reserving 1/2 cup water. Return pasta to the pan; add reserved water, remaining 1 1/2 teaspoons oil, 1/2 teaspoon salt, red pepper flakes and garlic. Toss to coat.
5. Place pasta in bowls, top with squash mixture and goat cheese rounds. Garnish with rosemary sprigs.
-Calories: 423, Fat: 14.1g, Protein: 17.8g, Carbs: 54.7g