Food and Wine Pairing : Santa Margherita Pinot Grigio

Linguine With Squash, Bacon, and Goat Cheese

by Jim Franco

Serves 6-8
Hands-On Time: 30m
Total Time: 1hr 00m

Ingredients
6 slices bacon
1 2- to 2 1/2-pound butternut squash, peeled, seeded, and diced (4 to 5 cups)
2 cloves garlic, minced
1 1/2 cups chicken broth
1 teaspoon kosher salt
4 ounces soft goat cheese, crumbled
1 1-pound package linguine, cooked
1 tablespoon olive oil
2 teaspoons freshly ground black pepper
Directions
1. 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.
2. Add the squash and garlic to the skillet and sauté 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.
3. 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 olive oil and add the reserved bacon, the remaining goat cheese, and the pepper. Serve immediately.
Tip
Buy butternut squash that feels heavy for its size. Do not refrigerate it or the flesh will become mealy. Instead, store the squash in a cool, dark place and its thick skin will protect the interior from spoiling for at least a month.

Where to Buy Santa Margherita Pinot Grigio 
Main Street Produce
100 East North Main Street
Littleton, North Carolina 27850
252-586-8468

Your Gateway to Lake Gaston

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