Today’s dinner feature is Linguine with Squash, Bacon and Goat Cheese. Diced butternut squash is sautéed with garlic and cooked in chicken broth until tender and then goat cheese is added to create a delicious coating for the pasta. More goat cheese is added at the finish along with the bacon. Pair this wonderful dish with your favorite salad and you’ll have a fantastic meal. Healthy and joyous eating!
Linguine with Squash, Bacon and Goat Cheese (Recipe courtesy Frank Mentesana)
- 6 slices bacon
- One 2- to 2 1/2-pound butternut squash, peeled, seeded, and diced (4 to 5 cups)
- 2 cloves garlic, minced
- 1 ½ cups chicken broth (gluten-free variety, if needed)
- 1 teaspoon kosher salt
- 4 ounces soft goat cheese, crumbled
- One 1-pound package linguine, cooked (gluten-free variety, if needed)
- 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. Serving yield = 6 to 8 servings.