Linguine with Squash Bacon and Goat Cheese
Elevate your pasta night with this irresistible Linguine with Squash, Bacon, and Goat Cheese, a perfect marriage of creamy, savory, and zesty flavors. Tender roasted butternut squash adds a naturally sweet and caramelized touch, while crispy bacon brings smoky, salty richness. Crumbled goat cheese melts into the warm linguine, creating a luscious, tangy sauce that’s brightened by fragrant lemon zest and fresh parsley. This recipe is a comforting yet elegant weeknight dinner, ready in just 45 minutes, making it perfect for busy evenings or casual entertaining. Serve this dish hot for a restaurant-quality meal the whole family will love.
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Recipe Information
Ingredients
- 12 oz linguine
- 3 cups butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 6 slices bacon, chopped
- 3 cloves garlic, minced
- 4 oz goat cheese, crumbled
- 1 tsp lemon zest
- 2 tbsp parsley, chopped
- 0.5 cup reserved pasta water
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the butternut squash cubes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread evenly on the prepared baking sheet.
Roast the squash in the preheated oven for 20-25 minutes, until tender and lightly caramelized. Stir halfway through cooking for even roasting.
While the squash is roasting, bring a large pot of salted water to a boil and cook the linguine according to the package instructions. Reserve 1/2 cup of pasta water before draining, then set the linguine aside.
In a large skillet over medium heat, cook the chopped bacon until crispy, about 6-8 minutes. Remove the bacon from the skillet using a slotted spoon and transfer to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the skillet.
Add the remaining 1 tablespoon of olive oil to the skillet if needed, then sauté the minced garlic for about 30 seconds, or until fragrant.
Lower the heat to medium-low and add the roasted squash, crispy bacon, cooked linguine, and reserved pasta water to the skillet. Toss to combine all ingredients.
Crumble the goat cheese over the pasta and gently toss until the cheese begins to melt and coat the linguine.
Stir in the lemon zest and chopped parsley, and season with additional salt and pepper to taste.
Serve the linguine hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 4460 mg | 194% | |
| Total Carbohydrate | 156.1 g | 57% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 10.2 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2035 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
