Easy Pasta Recipe: Farfalle with Butternut Squash, Bacon, and Greens

This kid-pleasing, easy pasta recipe packs in whole grains and veggies.
By Marge Perry
Feb 18, 2014

Feb 18, 2014

Serves 4


  • 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
  • ? 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.

More Easy Pasta Recipes:

Tri-Colored Linguine
Gooey Mac-n-Cheese
Mediterranean Penne
Garden Flower Pasta
Find Food Ideas, Cooking Tips, and More at Our Easy Eats Hub

Photo Credit: Yunhee Kim

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