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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425°. | 2. Place squash, bell pepper and onion 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. | 3. Place goat cheese in freezer 10 minutes. Cut cheese crosswise into 4 equal rounds. Place breadcrumbs in a shallow bowl. Dredge each round in breadcrumbs; place on a baking sheet. Bake at 425° for 6 minutes. | 4. About 15 minutes before squash in done, cook pasta in salted water according to package directions, drain, reserving 1/2 cup pasta cooking water. Return pasta to pan; add reserved pasta cooking water. Add red pepper and garlic, tossing to coat. | 5. Divide pasta in each of 4 shallow bowls; top each serving with squash mixture and 1 goat cheese round. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	2	cups	peeled cubed	126.0	32.732	2.8	0.28
red bell pepper	1		cut	-	-	-	-
onion	1		sliced	60.0	14.01	1.65	0.15
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
salt	1/2	teaspoon		-	-	-	-
rosemary	1/4	teaspoon	dried	0.2292	0.0362	0.0058	0.0103
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
goat cheese	4	ounces		512.568	2.4608	34.6097	40.3591
italian breadcrumb	1/4	cup	seasoned	-	-	-	-
fettuccine	1/2			14.033	1.9845	0.8788	0.3827
red pepper flake	1/4	teaspoon	crushed	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.