Baked Goat Cheese And Roasted Winter Squash Over Garlicky Fettuccine

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6 cups (1-inch) cubed peeled kabocha or butternut squash (about 2 1/4 pounds)

1 large red bell pepper, cut into 1-inch pieces

1 1/2 tablespoons olive oil, divided

Cooking spray

1 teaspoon salt, divided

1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary

1/4 teaspoon freshly ground black pepper

2 (4-ounce) packages goat cheese

1/2 cup dry breadcrumbs

1 pound uncooked fettuccine

1/4 teaspoon crushed red pepper

2 garlic cloves, minced

Rosemary sprigs (optional)

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