When Megan (college friend) was in town this past weekend she asked me a question. “Do you make something new every day?” she inquired.
Well, not quite. But this recipe is a repeat. Back in October of 2009 I made this recipe, which was recommended by our vegetarian friends out in Albuquerque.
So in 2009 we have this:
I know which one I choose!
Anyways. When Kristen was in town and she could choose ANYTHING for me to make, she chose this. Don’t get me wrong, I do like this dish…but of all the things in the world!? Yep, Kristen chose this. It’s simple, healthy, and vegetarian. There’s no real “sauce” in this pasta recipe, it’s more of a vegetable medley that goes over the top with a big kick of garlic (ahh…heavenly!).
Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine slightly adapted from Cooking Light
6 cups kabocha or butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
1 large red bell pepper, cut into 1 inch pieces
1 1/2 Tbsp olive oil, divided
1 tsp salt, divided
1 Tbsp chopped fresh rosemary, minced (or 1 tsp dried)
1/4 tsp freshly ground black pepper
8 oz goat cheese
1/4 cup dry breadcrumbs
1 lb uncooked fettuccine
1/4 tsp crushed red pepper
3 garlic cloves, minced
Preheat oven to 425 F.
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 F for 40 mins, stirring once.
Place goat cheese in freezer for 10 minutes. Cut cheese crosswise into 16 equal rounds. Place breadcrumbs in a shallow bowl. Dredge each round in breadcrumbs; place on baking sheet. Bake at 425 F 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 1/4 teaspoon salt, red pepper, and garlic, tossing to coat. Place 1 cup pasta in each of 8 shallow bowls; top each serving with about 1/2 cup squash mixture and 2 goat cheese rounds. Garnish with rosemary sprigs, if desired. Yield: 8 servings.
Nutrition Information (per serving): 372 calories; 12.5 g. fat; 13 mg. cholesterol; 443 mg. sodium; 59 g. carbohydrate; 4.6 g. fiber; 13.8 g. protein
Result: This is a great vegetarian meal, perfect for fall! Pasta and butternut squash provide comfort food while managing to keep this dish on the lighter side. The pasta is very simple with the flavors of garlic and red pepper — the goat cheese and squash are the stars of the meal. My best friend loved this recipe and kept going back, and back again, for the leftovers. If simple is your thing, this is a recipe to try! Enjoy![/print_this]
So while not a new recipe, something improved. Aesthetically! Even if I were to quit blogging tomorrow, I would still plate and garnish my meals in a way that piqued all of my senses.
Yesterday was b-u-s-y. I was just getting used to not working day and night and the transition back is difficult…very, very difficult! Makes me wish I would’ve stayed in the groove and had the opportunity to teach over the summer.
…Okay, maybe that’s a bit of a stretch 😉 But this post is brief and I was drinking coffee at 7pm last night.
Question: Could you do a pasta meal without a “sauce”?
I order a dish with baked goat cheese from my favorite restaurant, but never thought to make it for myself. You make it look super easy and SO delicious! Great picture!!
I feel like so many of my pasta dishes are medleys of veggies just tossed with some penne! Good stuff. I love butternut squash and this is definitely being added to my rotation this winter!
It’s funny because lately I’ve been revisiting some of my favorites from a year or two ago. It’s so entertaining for me to look back at the ones I’ve blogged about! The baked goat cheese in this sounds like a winner to me, and anything garlic is heaven with pasta.
My nonna used to make pasta with butter for my sister and I as a snack when we came home from school. We would top it with a bit of parmeggiano and eat it while watching cartoons. . . ahem, I mean doing homework.
Actually, she just made pasta with butter on Sunday for Matt and I.
Sometimes it just hits the spot.
Yum– I think I’d choose that too!! Looks delicious!
This. Looks. Amazing. It will be made. Soon. Yum! And yes, I occasionally do pasta without a sauce–such as angel hair with shrimp, broccoli, and parmesan or linguini with garlic, butter, and a massive amount of parmesan.
I bet she picked it for the goat cheese. I know I would have…
you had me at goat cheese….gosh, I just LOVE the stuff!!
I’m so used to sauced spaghetti, but I think I’d enjoy a change once in a while!
I could make a meal off of just the goat cheese, but the rest sounds good too.
That looks so good with the goat cheese! Nicole– do you think you would like to guest post for us sometime? I e-mailed you the other day about it as well! Looking forward to hearing from you, thanks!
Absolutely! I just checked all my emails – I don’t see anything 🙁 I’ll send you an email.
I made this last year when you posted it and loved it! You re-posting it makes me want to make it again! I’ll have to put it on my menu 🙂 By the way…I used my donut pan this weekend for the 1st time and made apple cider donuts! Delish! Thanks for the wonderful wedding gift!
Take care over there in your busy world Nicole!!!! Goat cheese? Yes please! Have a great day.
Yum, I would have chosen this also! I already love the combination of squash and goat cheese but never thought to use that in pasta.
This looks really good. I think I could (and probably have) done pasta without a sauce. I know it can be tough to get back into things after that summer break. Hang in there!
Wow…this looks fantastic! I love every one of those ingredients…so there’s no doubt in my mind that this is amazing. 🙂
This looks incredible. I adore goat cheese, this is a must-make for sure!
I just found your blog and I really like it. I hope you’ll come check out mine. I am a R.D. to-be. I am just starting my senior year, getting ready to apply for internships (eek)!
Meg, thanks for stopping by! I can’t wait to check out your blog. I’m always looking for more nutrition folks to read from 🙂
Thanks so much for this recipe Nicole – we made it a couple of weeks back and fought over the leftovers for lunch the next day. I love butternut squash, but had never roasted it prior to this recipe. It was amazing! 🙂