This summer I grew squash but it didn’t want to store properly. I decided to roast it off and freeze it for later use. I came across this recipe and decided to try it. The goat cheese surprisingly mellowed out much more than expected. The squash added a bit of sweetness and overall it was a great meal.
- 1 two- to three-pound squash, peeled and diced
- 6 slices bacon
- 2 cloves garlic, minced,
- 1 1/2 cups chicken stock
- 4 ounces goat cheese
- 1 pound pasta
- Salt and pepper
Cook the bacon in a large pot until nice and crisp. Remove the pieces, and keep about 2 tablespoons of the fat. Toss in the squash and garlic and cook for 5 minutes over medium heat.
Pour in the chicken broth and season with salt. Bring to a simmer, cover, and let be for 25 minutes.
With about ten minutes left, cook the pasta according to the instructions on the box.Add half of the goat cheese and salt to the squash. Mix well. Then dump in the pasta, and mix again.
Plate the pasta, crumble the other half of the goat cheese over top, and season with more salt and pepper. Crumble the cooked bacon over it all and serve up.