Ingredients

  • 6 slices bacon

  • 1 acorn squash- peeled, seeded, and diced (4 to 5 cups)

  • 2 cloves garlic, minced

  • 1 1/2 cups chicken broth

  • 1 teaspoon kosher salt

  • 4 oz. soft goat cheese crumbled. (Or your favorite soft cheese)

  • 1 pound package linguine, cooked

  • 1 tablespoon olive oil

  • 2 teaspoon freshly ground black pepper

Instructions

  1. Cook the bacon in a large skillet over medium heat until crisp, about 5 min. Drain on paper towel, then crumble or break into pieces: set aside.

  2. Drain all but about 2 tablespoons of the bacon fat from the skillet.

  3. Add the squash and garlic to the skillet and sauteĢ' over med. heat for 3 to 5 min. Stir in the broth and salt. Cover and simmer, stirring occasionally until the squash is cooked through and softened, 20 to 25 min.

  4. Add half the goat cheese and stir well to combine.

  5. Place the cooked Linguine in a bowl. Stir the sauce into the linguine and toss well to coat. Drizzle with the olive oil and add reserved bacon, the remaining goat cheese, and the pepper. Serve hot.

  6. Enjoy!!!