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Baked Goat Cheese and Roasted Winter Squash over G Recipe


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     Baked Goat Cheese and Roasted Winter Squash over G

Category   Entrees - Maindishes
Sub Category   Vegetarian

6 cups (1-in) cubed peeled kabocha or butternut squash (about 2 pounds)
1 large red bell pepper, cut into 1 inch pieces
1 Tbsp olive oil, divided
1 tsp salt, divided
1 tsp chopped fresh (or tsp dried) rosemary
tsp freshly ground black pepper
2 (4-oz) packages goat cheese
cup dry breadcrumbs
1 pound uncooked fettucine
tsp crushed red pepper
2 garlic cloves, minced

Preheat oven to 425F. 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 teaspoon salt, rosemary and black pepper. Bake at 425F for 40 mins, stirring once.
Place goat cheese in freezer for 10 minutes. Cut cheese crosswise into 8 equal rounds. Place breadcrumbs in a shallow bowl. Dredge each round in breadcrumbs; place on baking sheet. Bake at 425F for 6 minutes.
Cook pasta according to package directions, omitting salt and fat. Drain, reserving cup pasta cooking water. Return pasta to pan; add reserved pasta cooking water, remaining teaspoon salt, red pepper, and garlic, tossing to coat. Place 1 cups past in each of 8 shallow bowls; top each serving with about cup squash mixture and 1 goat cheese round. Garnish with rosemary sprigs, if desired.
Serving Suggestions
Serves 8 -- per serving- Calories 423; Total Fat 14.1g; Sodium 439mg; Total Carbohydrate 54.7g (Dietary Fiber 2.7g, Sugars ncg); Protein 17.8g

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