52. LINGUINE with SQUASH, BACON, and GOAT CHEESE

makes 6 to 8 servings


6 slices bacon
1 2- to 2 1/2 lb. butternut squash - peeled, seeded, and diced (4-5 cups)
2 cloves garlic, minced
1 1/2 cups chicken broth
1 teaspoon kosher salt
4 oz. soft goat cheese, crumbled
1 1-lb. 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 saute 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 olve oil and add the reserve bacon, the remaining goat cheese, and the pepper. Serve immediately.

NOTE: Before cutting it open, stabilize your oddly shaped squash by cutting a small slice of skin off one side so it will lie flat. Then slice it in half with a sharp chef's knife.


courtesy of: Real Simple, December 2004/January 2005