Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine

Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine
Photo by Randy Mayor

Ingredients

  • 2 garlic cloves, minced
  • 6 cups (1-inch) cubed peeled kabocha or butternut squash (about 2 1/4 pounds)
  • ¼ teaspoon crushed red pepper
  • Rosemary sprigs (optional)
  • 2 (4-ounce) packages goat cheese
  • ½ cup dry breadcrumbs
  • 1 ½ tablespoons olive oil, divided
  • + 6 more ingredients
    • 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
    • 1 pound uncooked fettuccine
    • 1 teaspoon salt, divided
    • 1 large red bell pepper, cut into 1-inch pieces
    • Cooking spray
    • ¼ teaspoon freshly ground black pepper

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 g...

View full recipe at My Recipes

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