Pasta Pribble

6 slices of bacon

One 2-1/2 pound butternut squash. chopped into small chunks

2 cloves of garlic, minced

1-1/2 cups low sodium chicken broth

1 tsp kosher salt

4 oz soft goat cheese, crumbled

1 pound cooked pasta (penne)

1 tbls olive oil

2 tsp freshly ground black pepper

1 handful fresh parsley, chopper

Cook bacon in large skillet over medium heat until crisp. Drain on a paper towel, crumble and set aside. Drain all but 2 tablespoons of bacon fat from skillet. Add squash and garlic to skillet, cook over medium heat for 3-5 minutes. Stir in broth and salt. Cover and simmer, stirring occasionally, until squash is cooked through and softened (about 20-25 minutes). Add half the goat cheese and stir well into the pasta; toss well to coat.

Drizzle with olive oil, add bacon, remaining goat cheese and pepper. Add parsley just before serving. Toss well and serve immediately.