Baked Goat Cheese and Roasted Winter Squash over Garlicky Pasta

• 2 cups butternut squash, peeled and cubed
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large onion, sliced into rings
• 1 tablespoon olive oil
• 12 teaspoon salt
• 14 teaspoon dried rosemary
• 14 teaspoon black pepper
• 4 ounces goat cheese
• 14 cup Italian seasoned breadcrumbs
• 12 lb fettuccine
• 14 teaspoon crushed red pepper flakes
• 2 garlic cloves, minced

1. Preheat oven to 425.
2. Place squash, bell pepper and onion in a large bowl.
3. Add 1 tablespoon oil; toss well.
4. Arrange vegetables in a single layer on a jelly-roll pan coated with cooking spray.
5. Sprinkle with 1/2 teaspoon salt, rosemary, and black pepper.
6. Bake at 425 for 40 minutes, stirring once.
7. Place goat cheese in freezer 10 minutes.
8. Cut cheese crosswise into 4 equal rounds.
9. Place breadcrumbs in a shallow bowl.
10. Dredge each round in breadcrumbs; place on a baking sheet.
11. Bake at 425 for 6 minutes.
12. About 15 minutes before squash in done, cook pasta in salted water according to package directions, drain, reserving 1/2 cup pasta cooking water.
13. Return pasta to pan; add reserved pasta cooking water.
14. Add red pepper and garlic, tossing to coat.
15. Divide pasta in each of 4 shallow bowls; top each serving with squash mixture and 1 goat cheese round.

butternut squash, red bell pepper, onion, olive oil, salt, rosemary, black pepper, goat cheese, italian seasoned breadcrumbs, fettuccine, red pepper, garlic

Taken from www.food.com/recipe/baked-goat-cheese-and-roasted-winter-squash-over-garlicky-pasta-227716 (may not work)