Crispy Baked Goat Cheese over Roasted Rosemary Squash and Garlicky Fettuccine

Tangy goat cheese, sweet, savory butternut squash and spicy garlic come together in this secretly healthy (and 21 Day Fix approved!) fall pasta. 

Happy Tuesday! You may or may not have noticed, but The Foodie and The Fix got a MAJOR overhaul this weekend. Hopefully, the new design will make it a lot easier for you guys to find what you're looking for here and more importantly, make it super-easy to use on your mobile device. And can I just say that I'm not exactly computer literate? I manage, but really just barely. It's a wonder google has time to help anyone else with all the searching I do on how to fix this or how to change that. On the bright side, I've definitely learned a lot since  starting the blog in May. You know, just enough to be dangerous. 😉 The update to the blog was quite literally hours and hours of me sitting at the computer, praying that I manage to work everything out. Truth be told, there are still a few little things that I haven't quite gotten figured out yet, but it'll get there. In the meantime, I'm kind of in love with it.

This is definitely one of my very favorite fall/winter pasta dishes and if you've been readying for Halloween, this one's perfect. It's orange (well, some of it is) and it's sure to keep the vampires away if you know what I mean. Seriously, the garlic in this recipe is completely raw and NO JOKE (just a warning from me to you, you may want to start with a little bit and work your way up to how you like it). Personally, I'm a "bring-on-the-garlic" kinda girl, so I didn't hold back.

I've been making this one (adapted from Cooking Light Magazine) for a long time and it really only took a few minor changes to make this 21 Day Fix approved. Aside from bumping up the veggies, I switched out regular pasta for whole wheat and regular breadcrumbs for super-crispy whole wheat panko. Btw, Cooking Light Magazine is a great resource for foodies on the 21 Day Fix. They tend to have a lot of really interesting, tasty ethnic dishes that are healthy by nature, so nothing feels like "diet" food. Blech.

I probably mentioned this in my Roasted Sweet Potatoes with Goat Cheese and Sage post, but I absolutely love roasting veggies in the oven. It's my number one favorite way to prepare vegetables. It brings out a richer, sweeter flavor from pretty much any vegetable you can think of. For some reason, just writing those words makes me think of fennel. Have you ever roasted fennel bulbs in the oven? Ohmagoodness. You should do that. Today if possible.

Speaking of my Roasted Sweet Potato recipe, there are some obvious similarities happening here with a kinda sweet veg and the tangy goat cheese. These things just work, people. Really though, it's that loaded-with-garlic pasta that pulls everything together. LOVE!

Anyway, I hope you've all been enjoying lots of fall fun (we have!). If you're planning on hitting up a cider mill soon, be sure to bring plenty home because I've got some recipes featuring apple cider coming your way!

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📖 Recipe

Crispy Baked Goat Cheese and Rosemary-Roasted Butternut Squash over Garlic-y Whole Wheat Fettuccine

Yield: 8 Servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

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Ingredients

• 8 cups butternut squash, peeled and cubed (½" - ¾"cubes) - 1 large squash
• 2 red bell peppers, chopped to about the same size as the squash
• olive oil or coconut oil cooking spray
• 1 tbs fresh rosemary, finely chopped
• salt and pepper, to season
• 3 (4-oz) packages of plain goat cheese
• ½ cup whole wheat panko or whole wheat breadcrumbs
• 1 box (13 ¼ oz) whole wheat fettuccine or linguine (reserve ¾ pasta cooking water before you drain!)
• ½ Tbs olive oil
• 3-4 cloves of garlic, minced
• pinch of salt

Instructions

1. Put a large pot of water on the stove to boil for the pasta. Heat oven to 425 degrees.
2. Spray 2 large baking sheets with cooking spray. Spread squash and peppers into the pans (no need to separate the squash from the peppers) in a single layer. Give each pan of veggies a light spray with the cooking spray, then season with the rosemary, black pepper and a light amount of salt. Bake 35 - 40 minutes giving them a stir once or twice while they cook.
3. Put the goat cheese in the freezer.
4. Meanwhile, cook your pasta until it's al dente. Before you drain, reserve ¾ cup of the pasta cooking water. Drain. Return to the pot. Add ½ cup pasta cooking water, olive oil, the garlic and a pinch of salt, mix well. Cover.
5. While pasta is cooking, put whole wheat panko (or regular w/w breadcrumbs) on a plate and remove goat cheese from freezer. Cut each log into 6 slices, then dredge each slice in the whole wheat panko. Place on a small baking sheet, then give them a light spray with the cooking spray. If you've already pulled your veggies out of the oven, then put your tray of goat cheese rounds in to bake for 5-7 minutes or until golden brown and crispy. {If your veggies are still in the oven, the just stick your goat cheese tray in the fridge until they come out.}
6. To serve: to each plate, arrange ¾ cup of pasta, ½ cup of veggies and 2 rounds of crispy goat cheese. Sprinkle with some extra rosemary if you'd like. Enjoy!

Notes

21 Day Fix Container Counts per Serving: 1 ½ YELLOW, ½ GREEN, 1 BLUE

Weight Watchers Freestyle Points: 9

Nutrition Information:

Yield: 8 Serving Size: ¾ cup pasta, ½ cup veggies, 2 goat cheese rounds
Amount Per Serving: Calories: 326Total Fat: 9.75g