Linguine With Squash, Bacon, and Goat Cheese

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Photo by Jim Franco
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  • Serves 6-8
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    Nutritional Information

    Per Serving

    • Calories 420 calories
    • Calories 26 calories from fat
    • Fat 12 g
    • Sat Fat 5 g
    • Cholesterol 17 mg
    • Sodium 442 mg
    • Protein 16 mg
    • Carbohydrate 64 g
    • Fiber 5 g
    • Iron 4 mg
    • Calcium 101 mg
  • November 2004

Ingredients

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