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!
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”?