• 6 slices bacon
• butternut squash (2- 3 lb) - peeled, seeded and diced
• 2 clove garlic - minced
• 14 1/2 oz. chicken broth
• 1 tsp koshed salt
• 4 oz. goat cheese - crumbled - divided in half
• 1 lb. linguine - cooked
• 1 Tbsp olive oil
• 1 1/2 tsp freshly ground black pepper

1. Cook the bacon in a large skillet over medium heat until crisp, about 5 min. Drain on a paper towel, then break into pieces, set aside. Drain all but 2 Tbsp of the bacon fat from the skillet.
2. Add the squash and garlic to the skillet and saute over medium heat for 3 to 5 min. Stir in the broth and salt and bring to boil. Simmer for 5 min to boil off some liquid. Cover and simmer for an additional 10 - 15 min. or until the squash becomes tender. Add 1/2 the goat cheese and stir to combine.
3. Add the squash mixture to the drained linguine and toss to coat. Drizzle in the olive oil and add the reserved bacon, goat cheese, and pepper

Serves: 6      Total cook time: 30 min.
Source: Real Simple Jan 2005