Nothing says fall more then when you see an abundance of butternut squash pop up on farm stands and in supermarkets. It is one of my favorite vegetables. I am always looking for a new way to incorporate it into a meal. Luckily my family loves it as well.
Some find it intimidating. Thinking that it is to difficult to prep, and not knowing what to do with it once it is prepped. I will admit that was my first thought as well until I made my first butternut squash dish. Now it is a staple in my house. It was definitely worth it.
How To Make Farfalle With Butternut Squash, Bacon & Spinach:
Prepping The Butternut Squash:
When purchasing the butternut squash make sure it is firm. You don’t want any soft spots. Using a peeler, peel your butternut squash until all the skin is removed. Cut off the top and bottom of the squash, about 1/2’ worth.
Using a spoon, scoop out all the seed until clean. Cut into cubes about 1/2” in size and place on a foil lined baking sheet ( why not make clean up easier, right ), coated with cooking spray.
Drizzle with olive oil and maple syrup and toss making sure all pieces are coated. Season with salt and pepper. Roast in a 400º oven for about 20 minutes or until fork tender.
You could eat them just like this, they are delicious, but save them for the pasta.
Fill a large pot with water. Add one to two tablespoons of salt to the water and bring to a vigorous boil. Add Farfalle pasta and cook according to package directions. Mean while in a large frying pan cook bacon until crispy. Remove bacon from pan and place on a dish lined with a paper towel to drain. Crumble bacon and set aside. Using the same pan that you cooked the bacon in, cook the sliced onions, sage and garlic over medium heat until soft, about 5 to 10 minutes. Add the spinach and cook until wilted, about 5 minutes.
Once pasta is done, drain. To the drained pasta add spinach onion mixture, bacon, butternut squash and pecorino and toss well. Add salt and pepper to taste.
This dish not only taste great but is packed with nutrients. It’s a dish that even the kids will enjoy.
Farfalle With Butternut Squash, Bacon and Spinach:
Ingredients:
- 3 Cups butternut squash cut into 1/2” chunks, about one medium squash.
- 1 Tablespoon olive oil.
- 2 Teaspoons pure maple syrup.
- 1/4 Teaspoon salt.
- 8 oz. Package of Farfalle pasta.
- 4 Slices bacon
- 1 Teaspoon dried sage.
- 2 Cloves garlic, minced.
- 1 Cup thinly sliced red onions.
- 1 9 oz. Bag baby spinach washed and drained.
- 1/4 Cup Pecorino Romano cheese.
Directions:
- Preheat oven to 400º. Line a baking sheet with foil and coat with cooking spray.
- Toss prepared butternut squash with olive oil, maple syrup, salt and pepper, place in a single layer on sheet, being careful not to over crowd. Roast until fork tender, about 20 to 25 minutes.
- Cook pasta in lightly salted boiling water according to package directions, drain.
- Mean while cook the bacon in a large frying pan, transfer to a plate lined with a paper towel and chop when cooled, leaving bacon drippings in the pan.
- To the pan add sage, garlic, and onion. Cook over medium high heat, stirring occasionally until softened, 5 to 10 minutes.
- Add the spinach, tossing frequently until wilted, about 3 minutes.
- Toss spinach and any drippings that are in the pan with the cooked pasta. Stir in roasted butternut squash and grated pecorino romano cheese. Add salt and pepper to taste and serve.
