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Easy Fall Pasta Salad with Roasted Butternut Squash

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A family-friendly cold pasta salad featuring caramelized roasted butternut squash, tangy maple-Dijon dressing, salty feta, and crunchy pecans. Perfect for fall gatherings, packed lunches, or a quick dinner.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed into ½-inch pieces (about 4 cups)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika
  • 12 ounces (340g) short pasta (rotini, farfalle, or penne)
  • 1 tablespoon salt for pasta water
  • ¼ cup (60ml) olive oil
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup (75g) crumbled feta cheese
  • ½ cup (60g) toasted pecans, roughly chopped
  • ¼ cup (30g) dried cranberries
  • 3 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper if desired.
  2. Prep the butternut squash: peel, cut in half lengthwise, scoop out seeds, and cut into ½-inch cubes.
  3. Toss the cubed squash with 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon smoked paprika until coated. Spread in a single layer on the baking sheet.
  4. Roast the squash for 25-30 minutes, flipping halfway, until tender and caramelized. Let cool slightly.
  5. Cook the pasta: bring a large pot of water to a boil, add 1 tablespoon salt, then cook pasta according to package directions until al dente. Drain (do not rinse).
  6. Make the dressing: in a small bowl or jar, combine ¼ cup olive oil, 2 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 minced garlic clove, ½ teaspoon salt, and ¼ teaspoon pepper. Whisk or shake until well combined.
  7. In a large mixing bowl, combine the warm pasta and roasted squash. Pour dressing over and toss gently to coat. Let sit for 5 minutes.
  8. Gently fold in crumbled feta, toasted pecans, dried cranberries, and fresh parsley. Taste and adjust seasoning if needed.
  9. Serve warm or at room temperature. If serving later, let come to room temperature and stir before serving.

Notes

Don’t overcook the squash; start checking at 20 minutes. Toast pecans in a dry skillet for 3-4 minutes until fragrant. Season pasta water generously. Let salad rest 15-20 minutes before serving for best flavor. Make extra dressing to revive leftovers. Store in an airtight container in the refrigerator for up to 4 days. Not recommended for freezing.

Nutrition

Keywords: fall pasta salad, roasted butternut squash, easy pasta salad, vegetarian pasta salad, cold pasta salad, fall recipe, butternut squash pasta salad

Find it online: https://lenatable.com/easy-fall-pasta-salad-with-roasted-butternut-squash/