Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 6 cups butternut squash cubed peeled (1-inch) ()
• 0.3 teaspoon pepper red crushed
• 0.5 cup breadcrumbs dry
• 1 pound fettuccine barilla uncooked
• 2  garlic minced
• 8 ounce goat cheese 
• 1.5 tablespoons olive oil divided
• 1 large bell pepper red cut into 1-inch pieces
• 1 teaspoon salt divided
• 1 teaspoon frangelico dried fresh chopped

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 42
2. Place squash and bell pepper in a large bowl.
3. Add 1 tablespoon oil; toss well. Arrange vegetables in a single layer on a jelly-roll pan coated with cooking spray.
4. Sprinkle with 1/2 teaspoon salt, rosemary, and black pepper.
5. Bake at 425 for 40 minutes, stirring once.
6. Place goat cheese in freezer 10 minutes.
7. Cut cheese crosswise into 8 equal rounds.
8. Place breadcrumbs in a shallow bowl. Dredge each round in breadcrumbs; place on a baking sheet.
9. Bake at 425 for 6 minutes.
10. Cook pasta according to package directions, omitting salt and fat.
11. Drain, reserving 1/2 cup pasta cooking water. Return pasta to pan; add reserved pasta cooking water, remaining 1 1/2 teaspoons oil, remaining 1/2 teaspoon salt, red pepper, and garlic, tossing to coat.
12. Place 1 1/4 cups pasta in each of 8 shallow bowls; top each serving with about 1/2 cup squash mixture and 1 goat cheese round.
13. Garnish with rosemary sprigs, if desired.