- 3 cups 1" chunks butternut squash (half of a small squash)
- 1 Tbsp canola oil
- ¼ tsp salt
- 8 oz farfalle pasta
- 4 slices bacon
- 1 tsp dried sage
- 2 cloves garlic, minced
- 1 cup thinly sliced red onion
- 1 9 oz bag baby spinach
- ⅓ cup grated Pecorino Romano
1. Preheat oven to 425°F. Coat a large baking sheet with cooking spray.
2. Toss the squash with the oil and the salt; place it in a single layer on the baking sheet. Roast until fork tender, about 25 minutes.
3. Cook the pasta in lightly salted boiling water; drain.
4. Meanwhile, cook the bacon in a large skillet; transfer to a plate lined with a paper towel and crumble when cool enough to handle. Leave bacon drippings in the pan.
5. Add sage, garlic, and onion to the skillet. Cook over medium-high in the bacon drippings, stirring occasionally, until softened, about 5 minutes.
6. Add the spinach in two batches, tossing frequently, until wilted and bright green, about 4 minutes.
7. Remove from the heat and toss, along with any bacon drippings remaining in the pan, with the pasta. Stir in the squash and Pecorino; add salt and pepper to taste and serve.
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