This Roasted Butternut Squash Pasta Salad is a wonderful dish that brings a mix of sweet and savory flavors. It’s not only colorful and inviting but also super satisfying. Who doesn’t love a pasta salad that’s cozy and filling?
This recipe simplifies roasting butternut squash, provides a hearty meatless option, and serves as a satisfying side dish for fall gatherings.
I often find it hard to stick to a meatless option that’s not just all greens and no substance. Sometimes I want something hearty, especially during the cooler months. This salad really packs in the nutrients while keeping it interesting with the roasted squash and kale.
What I love about this recipe is how simple it makes roasting butternut squash. It can be a bit intimidating, but once you get the hang of it, it feels like a breeze. You can get all the prep done in about 20 minutes, and then after a quick roast, you’re ready to serve a delicious dish in just under an hour.
Why You Will Love This Recipe
- Texture , The roasted butternut squash adds a lovely creaminess that pairs beautifully with the chewy gluten-free pasta, making each bite satisfying.
- Flavor , It’s a delightful mix of sweet and savory that’ll surprise your taste buds. The tangy cranberries and creamy goat cheese round it all out nicely.
- Convenience , You can serve this pasta salad warm or cold, which makes it easy to adapt for any occasion. Great for busy weeks or meal prep.
- Storage , It stays fresh in the fridge for up to five days, so you can enjoy leftovers throughout the week, whether warmed up or straight from the fridge.
Ingredient Notes
- Butternut Squash: This sweet and nutty veggie is the star of the show! Make sure to pick one that feels heavy for its size, and use a sharp knife for cutting.
- Gluten-Free Rotini Pasta: Perfect for a hearty base that holds all those tasty bits together. Look for brands that don’t contain weird fillers; the ingredients should be simple!
- Baby Kale: It adds a nice earthy touch to the salad. I like to give it a good rinse before using; just make sure it’s fresh and crisp for the best taste!
- Dried Cranberries: They bring a juicy burst of sweetness! When shopping, check that they’re not too sticky, fresh ones are plump and chewy, which is what you want.
- Crumble Goat Cheese: This creamy goodness gives a tangy kick to the dish! If you’re not a fan, feta makes a nice swap, but the flavor will change a bit.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If using a dull knife, struggle with cutting butternut squash may occur. Opt for a sharp knife for easier and safer slicing.
- When butternut squash isn’t browning well, ensure uniform cubes are cut, about 1-inch, for consistent roasting.
- If your pasta salad feels dry after mixing, a tablespoon or two more of vinaigrette or oil can add moisture.
- For a flavorful salad, always season generously with salt and pepper before serving, adjusting to taste.
- When looking for a hearty, meatless dish, this salad offers filling ingredients without compromising on flavor.
Serving Suggestions
- Serve butternut squash pasta salad as a main vegetarian dish. Pair it with grilled chicken for added protein and satisfaction.
- This dish can also feature in various contexts like potlucks, picnics, or dinner parties. You might use it in other recipes, such as a grain bowl or a hearty vegetable medley.
- Top it with additional goat cheese for enhanced flavor. A drizzle of balsamic glaze can provide a tangy finish to your dish.
Storage Guidelines
- To keep your butternut squash pasta salad fresh, follow these storage tips:
- Refrigeration: Store the salad in an airtight container in the fridge for up to 5 days for optimum freshness.
- Freezing: Wrap the salad tightly in plastic wrap, then place it in a freezer bag. Freeze for up to 3 months. To enjoy, thaw overnight in the fridge.
Recipe Variations
- You can use sweet potatoes or acorn squash in place of butternut squash for a different texture and flavor.
- Add 1 teaspoon of smoked paprika or 1 tablespoon of balsamic vinegar to boost the flavor profile.
- Either use feta cheese or almond feta for a different cheese option that complements the dish well.
- If cooking for a larger group, scale up to 4 cups of butternut squash and 2 packages of pasta.
Did you make this recipe? Scroll down to leave a star rating and review!
Butternut Squash Pasta Salad
A delicious and hearty vegetarian pasta salad made with roasted butternut squash, fresh greens, and a tangy dressing.
Equipment
- Oven
- Large pot
- Baking sheet
- large serving bowl
- Jar with tight fitting lid
Ingredients
- 3 cups chopped butternut squash (420g, into 1/2 inch cubes)
- 2 tbsp extra virgin olive oil (30ml)
- ½ tsp sea salt (3g)
- 1 package gluten-free rotini pasta (12 oz or 340g)
- 1 cup baby kale (packed, 100g)
- 2 tbsp fresh sage (30g, finely chopped)
- ⅓ cup chopped pecans (45g)
- ⅓ cup dried cranberries (50g)
- 2 oz crumbled goat cheese (60g)
- ¼ cup red wine vinegar (60ml)
- ¼ cup extra virgin olive oil (60ml)
- ¼ tsp sea salt (1.5g)
- ⅛ tsp black pepper (0.5g)
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Toss the butternut squash cubes with 2 tbsp of olive oil and 1/2 tsp of sea salt. Spread them out on a baking sheet and roast until they turn golden brown, about 25-30 minutes. Keep an eye on them so they do not burn.
- While the squash is roasting, cook your gluten-free rotini pasta according to the package instructions until al dente. Stir occasionally to prevent sticking.
- Once the pasta is done, drain it and mix in 1 cup of baby kale while it is still warm. This will help the kale to slightly wilt and enhance its flavor. Mix well to avoid clumping.
- Stir in the roasted butternut squash, 2 tbsp of fresh sage, 1/3 cup of chopped pecans, and 1/3 cup of dried cranberries. Be gentle while mixing to avoid mashing the squash.
- In a small bowl, whisk together 1/4 cup of red wine vinegar, 1/4 cup of olive oil, 1/4 tsp of sea salt, and 1/8 tsp of black pepper until well blended.
- Pour the dressing over the pasta mixture and gently toss until everything is coated. Taste and adjust the seasoning if needed.
- Finally, sprinkle 2 oz of crumbled goat cheese over the top and give it a gentle toss. Allow the salad to sit for a moment for the flavors to meld together before serving.
Notes
Store in an airtight container in the fridge for up to 5 days. For serving warm, reheat in the microwave for 30-60 seconds.
Use a sharp knife for cutting butternut squash for easier and safer slicing. Ensure uniform cubes for even roasting. If the pasta salad feels dry after mixing, add a tablespoon or two more of vinaigrette or oil to moisten it. Always season generously with salt and pepper before serving, adjusting to taste.
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