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Butternut Squash Pasta Salad

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Butternut Squash Pasta Salad is a hearty and colorful fall recipe made with roasted butternut squash, pasta, spinach, cranberries, and a tangy vinaigrette. Perfect as a make-ahead side dish or meatless main, this vibrant salad is delicious warm or cold.

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

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper.
  2. Roast squash for 25–30 minutes until tender and golden.
  3. Meanwhile, cook pasta until al dente. Drain and rinse under cool water.
  4. In a small bowl or jar, whisk together vinegar, olive oil, mustard, maple syrup, and garlic for the dressing.
  5. In a large bowl, combine pasta, roasted squash, spinach, red onion, cranberries, and nuts.
  6. Drizzle dressing over the top and toss gently to coat.
  7. Top with crumbled cheese (if using) and season with salt and pepper to taste.

Notes

  • Add roasted Brussels sprouts or cauliflower for extra veg.
  • Swap pecans/walnuts with pumpkin or sunflower seeds for crunch.
  • Add chickpeas, grilled tofu, or chicken for more protein.
  • Reduce pasta and increase greens for a lighter version.
  • Serve warm, cold, or at room temperature.

Nutrition

Find it online: https://cookedbymaya.com/butternut-squash-pasta-salad/