Name: Butternut Squash Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups butternut squash, peeled and cubed; 8 oz pasta (penne, rotini, or farfalle); 2 tbsp olive oil (plus more for dressing); 1/2 tsp salt; 1/4 tsp black pepper; 2 cups baby spinach or arugula; 1/4 red onion, thinly sliced; 1/4 cup dried cranberries or pomegranate seeds; 1/4 cup toasted pecans or walnuts; 1/4 cup feta or goat cheese, crumbled (optional); 2 tbsp balsamic vinegar or apple cider vinegar; 1 tsp Dijon mustard; 1 tsp maple syrup or honey; 1 clove garlic, minced

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Butternut Squash Pasta Salad is a colorful, hearty, and satisfying dish that’s perfect for fall gatherings or cozy lunches. Roasted butternut squash adds natural sweetness, while pasta, crisp veggies, and a tangy vinaigrette tie everything together beautifully. I love how it blends comforting and fresh flavors into one delicious bowl.

Why I Love This Recipe

I love this recipe because it brings together everything I want in a pasta salad—texture, color, and bold flavor. The roasted squash adds a soft, caramelized richness, while the dressing gives it brightness and balance. It works as a side dish or a meatless main, and I enjoy how easily I can make it ahead and serve it warm, cold, or at room temperature.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butternut squash, peeled and cubed
Pasta (short shapes like penne, rotini, or farfalle)
Olive oil
Salt
Black pepper
Baby spinach or arugula
Red onion, thinly sliced
Dried cranberries or pomegranate seeds
Toasted pecans or walnuts
Feta or goat cheese, crumbled (optional)
Balsamic vinegar or apple cider vinegar
Dijon mustard
Maple syrup or honey
Garlic, minced

Directions

I preheat the oven to 400°F (200°C) and toss the butternut squash cubes with olive oil, salt, and pepper.
I roast the squash for 25–30 minutes, until tender and golden at the edges.
While the squash roasts, I cook the pasta according to package instructions until al dente. I drain and rinse it under cool water.
In a small bowl or jar, I whisk together balsamic vinegar, olive oil, Dijon mustard, maple syrup, and garlic to make the dressing.
In a large bowl, I combine the cooked pasta, roasted squash, spinach, red onion, cranberries, and nuts.
I drizzle the dressing over the top and toss gently to coat everything evenly.
I finish with crumbled feta or goat cheese if using, and season with additional salt and pepper to taste.

Servings and timing

This recipe serves 6 as a side or 3–4 as a main dish. Prep time is 15 minutes, cook time is 25–30 minutes, and total time is around 40–45 minutes.

Variations

Sometimes I add roasted Brussels sprouts or cauliflower for extra vegetables. I’ve also swapped out the nuts for pumpkin seeds or sunflower seeds for a crunchier bite. For added protein, I like tossing in cooked chickpeas, shredded chicken, or grilled tofu. If I want a lighter version, I reduce the pasta and increase the greens.

Storage/Reheating

I store the pasta salad in an airtight container in the fridge for up to 3 days. It tastes great cold or at room temperature, but I can reheat individual portions gently in the microwave if I want it warm. I usually add a splash of olive oil or extra dressing before serving if it needs a refresh.

FAQs

Can I use frozen butternut squash?

Yes, I’ve used frozen squash in a pinch. I roast it straight from frozen—just give it a few extra minutes in the oven to get golden and tender.

What’s the best pasta shape for this salad?

I like using short shapes like rotini, farfalle, or penne because they hold the dressing well and mix easily with the other ingredients.

Can I make this ahead of time?

Definitely. I usually roast the squash and cook the pasta ahead, then assemble everything just before serving. It holds up well in the fridge.

What kind of cheese works best?

Feta and goat cheese are my favorites for this dish—they add a creamy, tangy contrast to the sweet squash. I’ve also tried shaved parmesan with good results.

Is this salad served warm or cold?

It’s delicious both ways. I often serve it warm right after making it, but it’s just as good chilled or at room temperature the next day.

Conclusion

Butternut Squash Pasta Salad is one of my favorite seasonal dishes—it’s vibrant, filling, and easy to make ahead. I love the mix of sweet, savory, and tangy flavors, all tied together with a simple vinaigrette. Whether I’m meal prepping for the week or making a side for a fall dinner, it always hits the spot.