Photo: Jim Franco
Yield
Makes 6 to 8 servings

How to Make It

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.

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Ratings & Reviews

Becky54's Review

JJsMom21
February 01, 2012
N/A

babbott's Review

Becky54
February 24, 2011
This recipe is fabulous. Pure ambrosia. 1st time I ever cooked or prepared butternut squash. I did make one adjustment. I did not sautee the garlic and squash in the bacon fat, I used olive oil instead. I was concerned the bacon may overwhelm other flavors. And I was also concerned about being too fatty. I highly recommend.

JJsMom21's Review

dory92064
January 19, 2011
Great recipe, very simple to make. My husband & I really enjoyed it & I would have given it five stars but, my two teenagers didn't like it. They thought the goat cheese was to strong.

dory92064's Review

babbott
June 25, 2010
Wonderful flavors! Really went together very quickly; good for family or company. Made some minor changes -- used 1C chicken broth & 1/2 C white wine and about 1 tsp 'fresh' dry oregano. Instead of linguine served over Buitoni ravioli. Make sure you use high quality bacon -- I used thick cut apple smoke bacon. Will definitely make again.