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.