Linguine with Squash, Bacon, and Goat Cheese

This recipe is from Real Simple.

This is fairly easy, dosen't destoy the kitchen, and is yummy! I use turkey bacon and I think it tastes fine. The squash makes the sauce creamy without too much fat - though 4 oz. of goat cheese certainly contribute. I have made it 5 or 6 times.

Next time I make this I will save some of the second 2 oz. of goat cheese to sprinkle on plated servings so it melts as you start to eat it.

made this on 12/3 - I didn't use the full pound of linguine - and I should have - the squash to pasta ratio was messed up - but, it was still tasty. I held back half of the goat cheese -for sprinkling before serving. This was good to do.

6 slices bacon (I use turkey bacon)
1 2- to 2 ½-pound butternut squash—peeled, seeded, and diced (4 to 5 cups) (I made it with a package of peeled, chunked squash from Trader Joe's - that worked fine)
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

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. 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. 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.

Yield: Makes 6 to 8 servings

NUTRITION PER SERVING
CALORIES 420(26% from fat); FAT 12g (sat 5g); PROTEIN 16mg; CHOLESTEROL 17mg; CALCIUM 101mg; SODIUM 442mg; FIBER 5g; CARBOHYDRATE 64g; IRON 4mg

Frank Mentesana
Real Simple, DECEMBER 2004