Sunday, February 25, 2007

Sunday evening's dinner

This is so easy and so delicious! The creamy tartness of the goat cheese is a nice foil to the sweetness of the squash. And of course bacon makes everything better!

Linguine w/ squash, goat cheese and bacon

6 slices bacon
One 2 to 2 1/2 lb butternut squash, peeled, seeded, diced
2 cloves garlic minced
1 1/2 c chicken broth
1 t kosher salt
4 oz soft goat cheese crumbled
1lb linguine cooked
1 T olive oil
2 t fresh black pepper
Cook bacon until crisp. Drain then crumble. Drain all but 2T of bacon fat from skillet. Add squash and garlic and saute over medium for 3 to 5 min. Stir in broth and salt. Cover and simmer, stirring occasionally, untiil squash is cooked. Add half goat cheese and stir. Place linguine in large bowl. Toss w/ the squash sauce. Drizzle w/ olive oil and add the bacon. Sprinkle w/ remaining goat cheese.

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