Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine


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
Cooking spray
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.

-Serves 8
-Calories: 423, Fat: 14.1g, Protein: 17.8g, Carbs: 54.7g


megan said...

oh yum, this looks wonderful. I love anything with goat cheese! And pasta! :)

Pam said...

Yummy blog and congrats on the foodie blogroll!


from my motorhome to yours said...

wow great pictures, your welcome to come check out my blog, great job

Rhandi said...

Yes! This recipe does make me want to drool all over the keyboard! I am for sure going to make this! Thanks!

vincent said...


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on

To add your site to the Petitchef family you can use or just go to and click on "Add your site"

Best regards,


Heather said...

Sorry for the late response-- but thank you for the nice comments, everyone! :)

Kat said...

Oh my goodness, this looks amazing. And yes, I think I drooled a little! haha

Post a Comment