Serves 3 – 4

Ingredients

• 1 lb penne pasta
• 6 slices bacon
• 1 buttern ut squash, peeled and
• seeded cut into medium cubes
• 2 cups chicken broth
• 2 1/2 cups baby spinach , about 1
• bag
• 2 cloves garlic, finely chopped
• Basil, handful, cut into ribbons
• 2 oz goat cheese.

Directions

1. In a large pot of boiling, salted water, cook the pasta to less than al dente, about 5 minutes. Drain, and toss with some olive oil to prevent sticking. Set aside Meanwhile, in an extra -large skillet, cook the bacon over medium -high heat until crisp, about 5 minutes. Drain on paper towels. Set aside.
2. Discard most of the bacon fat in the pan , but leave enough to cover the bottom . Add a swirl of olive oil and the squash to the skillet. Cook, stirring occasionally, until browned, about 7 minutes. Add the partially cooked pasta and chicken broth .
3. Bring to a boil and cook, stirring, until the pasta and squash are cooked, about 5 minutes, adding additional stock if needed .
4. Remove from th e heat and stir in the spinach , garlic , and basil .
5. Season to taste with salt and pepper.
6. Serve and crumble some bacon and cheese over the top of each plate.

Notes

• If you do not have chicken stock you can save some of the cooked pasta water and use that to replace the stock. If you do not have goat cheese you can use grated parmesan cheese instead, about 1/4 cup.
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