Linguine With Squash, Bacon, and Goat Cheese

Linguine With Squash, Bacon, and Goat Cheese
Jim Franco
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preparation
30
minutes
cooking
60
minutes
Serves 6-8

Ingredients

6 slices bacon
1
2- to 2 1/2-pound butternut squash, peeled, seeded, and diced (4 to 5 cups)
2 cloves garlic, minced
1 1/2
cups
chicken broth
1
teaspoon
kosher salt
4
ounces
soft goat cheese, crumbled
1
1-pound package linguine, cooked
1
tablespoon
olive oil
2
teaspoons
freshly ground black pepper

Directions

  1. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain on a paper towel, then crumble or break into pieces; set aside. Drain all but about 2 tablespoons of the bacon fat from the skillet.
  2. Add the squash and garlic to the skillet and sauté over medium heat for 3 to 5 minutes. Stir in the broth and salt. Cover and simmer, stirring occasionally, until the squash is cooked through and softened, 20 to 25 minutes.
  3. Add half the goat cheese and stir well to combine. Place the cooked linguine in a large bowl. Stir the sauce into the linguine and toss well to coat. Drizzle with the olive oil and add the reserved bacon, the remaining goat cheese, and the pepper. Serve immediately.

 

 

Frank Mentesana
November 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 26 %
  • Calcium 101 mg
  • Carbohydrate 64 g
  • Cholesterol 17 mg
  • Fat 12 g
  • Fiber 5 g
  • Iron 4 mg
  • Protein 16 mg
  • Sat Fat 5 g
  • Sodium 442 mg
What does this mean? See Nutrition 101.

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