Farfalle with Sweet Butternut Squash and Greens

Sometimes a recipe just doesn’t grab you by the shirtsleeve and say “Make me tonight!” It just lives in obscurity, tucked inside a cookbook or a magazine, losing the battle for your attention during the “what should I make for dinner” debate. This was one of those recipes for me. I couldn’t picture how the ingredients would come together to make their magic. It sounded a little boring or even a bit too healthy…squash? greens? Yawn.

That was until I read this.

“An autumn supper in a bowl, this is a “sauce” that you roast in the oven in about 30 minutes: chunks of sweetened squash, roasted herbs, and greens. Add half-and-half, toss with hot pasta and cheese, and you have a great sell to the anti-vegetarian contingent.”

If you’re looking for a way to use that butternut squash you bought with grand intentions (and you know who you are!) – this is your answer. Autumn supper in a bowl, indeed.


Farfalle with Sweet Butternut Squash and Greens

Adapted from The Splendid Table’s How to Eat Supper


Serves 4 to 6



3 to 3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (see note on peeling and slicing below)

1 medium onion, cut into 1-inch pieces

2 big handfuls of washed and dried escarole or curly endive, torn into small pieces, or spring mix

1/3 cup tightly packed fresh basil leaves, torn

16 large, fresh sage leaves, torn

5 large garlic cloves, coarsely chopped

1/3 cup olive oil

1/4 teaspoon red pepper flakes

1 tightly packed tablespoon of brown sugar

salt and fresh ground pepper

1 pound whole grain bow-tie pasta (farfalle)

1/2 cup half-and-half

1 cup Asiago cheese



1. Preheat the oven to 450 degrees. Place a large rimmed baking sheet in the oven while it is heating.

2. Combine the roasted vegetables through brown sugar in a large bowl. Generously salt and pepper and toss to combine. Remove hot baking sheet from the oven and pour the squash mixture out onto it and spread it out evenly. Bake for 25 minutes, turning the vegetables twice, or until the squash is tender.

3. While the squash is cooking, bring a large pot of salted water to a boil. Cook pasta according to directions on the box until al dente.Drain in a colander.

4. Once the squash is tender put it under the broiler to caramelize it. This should take about 5 minutes, but watch closely and turn often. You should have crusty brown edges on the squash and wilted, almost crisp greens.

5. Place squash mixture in a large serving bowl. Add hot pasta, half-and-half, and Asiago cheese. Toss to combine and season with more salt and pepper if necessary. Serve hot.


Note: Peel the squash with a good vegetable peeler while it’s still whole. Tgeb slice it down the middle from top to bottom and scrape out the seeds. Place the squash cut side down and slice crosswise into 3/4-inch slices then chop into chunks.

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