Okay, picture this: I’m it’s a crisp autumn evening, the leaves are turning gold, and you’re craving something comforting. But not too heavy. What’s the best butternut squash Pasta Salad? It’s like the sophisticated, slightly sweet cousin of your regular pasta salad, but with a warm, creamy sauce. What are some of the best fall flavors? I’d choose this over mac and cheese any day – and that’s saying something because I *love* it. What is mac and cheese? The first time I made this, my husband declared it “officially fall,” and now it’s a yearly tradition. What’s the best part about whipping up?
What is butternut squash pasta?
What is the best butternut squash Salad Recipe? What is butternut squash Is roasted butternut squash combined with pasta, a creamy, slightly bitter texture? What are some extras like cranberries or pecans? Is it the perfect balance of savory and sweet, warm and cold, and hearty and fresh? What’s not your average mayo-laden pasta salad? This one has depth and character, a little bit of elegance even! What are some of the best side dishes to serve as a main course?
Why you’ll love this recipe?
Where do I start? What are some good reasons to eat this Butternut Squash Pasta Salad?flavorThe roasted butternut squash brings a natural sweetness that’s perfectly balanced by the savory sauce. What is the best pasta salad dressing? The toasted pecans add a delicious crunch, and the cranberries add tartness. Is it a symphony of flavors in every bite?simpleWhat is the most time consuming part of roasting squash? And the rest comes together in a flash. Third, it’s relatively relatively easy.cost-efficientButternut squash is usually pretty affordable, especially in the fall, and the other ingredients are pretty basic. What are pantry staples What is it like to live in the world?versatile. You can serve it warm or cold, as a side dish or as an easy lunch. Add grilled chicken or shrimp for a more substantial meal. I’ve even been known to sneak it into my Thanksgiving spread! If you’re looking for something green, you may want to try my other broccoli Salad Recipe. What is the best recipe for squash? What I love about this recipe is how it manages to be both comforting and healthy at the same time. What’s the kind of dish you can feel good about eating, without sacrificing any flavor.
How do you make a butternut squash salad?
Quick Overview
What is the process to get started? First, you’ll roast the Butternut Squash until it’s tender and caramelized. How do you cook pasta? While those are cooking, you can whip up the creamy, dreamy dressing. What is your favorite topping? What is the best part about customization? Don’t worry if that sounds like a lot, I’ve got you. It is easier than it sounds!
Ingredients
What is the recipe for Roasted Butternut Squash?
* 1 medium butternut squash, peeled, seeded and cubed (about 4 cups) – Look for a squash that feels like it’s being roasted. Heavy for its size. It’s nice and dense and will have good flavor. * 2 tablespoons olive oil – I prefer extra virgin for the flavor, but any good olive will do. * 1/2 teaspoon salt – Sea salt or kosher salt works best. * 1/4 teaspoon black pepper – Freshly ground is always best!
What is Pasta Salad?
* 1 pound pasta (I like rotini, penne, or farfalle) – I usually use rote because the ridges hold. The dressing really well. * 1/2 cup toasted pecans, chopped – Toasting them brings out the nutty flavor even more! * 1/2 cup dried cranberries – Adds a nice burst of tartness and color. * 1/4 cup chopped fresh parsley – Adds a fresh, herbaceous note.
For the Creamy Dressing:
* 1/2 cup mayonnaise – Use your favorite brand! * 1/4 cup Sour Cream or Greek yogurt – I actually prefer Greek yoghurt for a tangier flavor and bit more creamy. What are some examples of extra protein? * 2 tablespoons maple syrup – The real stuff, not the imitation! * 1 tablespoon apple cider vinegar – Adds a nice acidity to balance the sweetness. * 1 teaspoon Dijon mustard – For a little bit of zing. * 1/4 teaspoon salt – Adjust to taste. * 1/8 teaspoon black pepper – Adjust to taste.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. How do I clean a squash?
Step 2: Roast the Butternut Squash
In a large bowl, toss the Butternut Squash with olive oil, salt, and pepper. Set aside. Spread it in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized, flipping halfway through.
Step 3: Cook the Pasta
While the squash is roasting, cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. How do you prevent pasta from sticking together?
Step 4: Make the Dressing
In a medium bowl, whisk together mayonnaise, sour cream, maple syrup, and salt. Set aside. How do you mix cider vinegar, Dijon mustard, salt and pepper until smooth and creamy.
Step 5: Combine Everything
In a large bowl, combine the cooked pasta, roasted Butternut Squash, dried pecans, and dried cranberries. Set aside. What are some good ways to use fresh cran How do you pour dressing over the top?
Step 6: Chill (Optional)
For best flavor, chill the pasta salad in the refrigerator for at least 30 minutes before serving. What is the best way for flavors to meld together? I’m not gonna lie, I dug in straight away when I am impatient. What is still delicious?
Step 7: Serve & Enjoy!
Serve the Butternut Squash Pasta Salad chilled or at room temperature. What is the best way to serve a toasted pecan or parsley salad?
What should I serve it with?
This Butternut squash Pasta Salad is incredibly versatile and can be served in so many different ways. I like to serve it for any occasion!
For a casual lunch:Pair it with a simple green salad or creamy tomato soup. The contrasting flavors and textures are perfect together.
As a side dish: What are some examples?What are some good ideas for a potluck? Is it good with grilled chicken, pork or fish?
What is the best holiday meal?What is a great Thanksgiving or Christmas salad? Is it a good side dish?
What is a quick dinner?Add grilled chicken, shrimp, or tofu for a complete and satisfying meal. Is it healthy to throw in leftover roasted vegetables?
What are some good side dishes to serve with chicken breast and Brussels sprouts? Is this a healthy meal that you can eat on the weekend? I’ve also packed this in my kid’s lunchbox with a side of fruit before and they gave it two thumbs up.
How do you make a delicious butternut squash salad?
I’ve learned a few tricks that can take this Butternut Squash Pasta Salad from good restaurants.
Squash Selection:Choose a butternut squash that feels heavy for its size and has an orange color. Avoid squash with soft spots or blemishes.
Roasting Tips:Don’t overcrowd the baking sheet. If necessary, roast the squash in two batches to ensure even caramelization. What is the flavor of a lemon?
Pasta Perfection: Cook the pasta al dente, meaning it should be firm to the bite. Overcooked pasta will become mushy in the salad.
Dressing Adjustments: Taste the dressing and adjust the seasonings to your liking. If you prefer a sweeter dressing, add more maple syrup. If you like it tangier, add more apple cider vinegar.
Toasting Nuts: Toasting the pecans brings out their nutty flavor and adds a satisfying crunch. Spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
Make Ahead: You can roast the squash and cook the pasta a day in advance. Just store them separately in the refrigerator until ready to assemble the salad. I’ve also found that the flavors actually meld together even better if you let it sit overnight.
The first time I made this, I accidentally overcooked the pasta. It was still edible, but it wasn’t nearly as good. Now, I always set a timer and check the pasta a minute or two before the recommended cooking time.
Storing and Reheating Tips
This Butternut Squash Pasta Salad is great for meal prepping because it stores so well. That’s why it’s been a go-to for me, especially since I’ve been working from home.
Room Temperature: It can sit at room temperature for up to 2 hours, but any longer than that and you’ll want to refrigerate it.
Refrigerator Storage: Store the pasta salad in an airtight container in the refrigerator for up to 3-4 days. The flavors will actually continue to develop over time!
Freezer Instructions: I don’t recommend freezing this pasta salad, as the texture of the pasta and squash can change. However, if you must freeze it, wrap it tightly in plastic wrap and then in foil, and freeze for up to 1 month. Thaw it overnight in the refrigerator before serving.
Dressing Tip: If you’re making the salad ahead of time, you can store the dressing separately and add it just before serving. This will prevent the pasta from becoming soggy.
I once made a huge batch of this for a potluck and had leftovers for days. It was just as delicious on day 3 as it was on day 1! I actually think the flavors improved over time.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to Butternut Squash Pasta Salad recipe that’s perfect for any fall occasion. I promise, once you try it, you’ll be hooked! It’s the perfect combination of flavors, textures, and colors, and it’s guaranteed to impress your friends and family. Plus, it’s so easy to make, even on a busy weeknight. I truly believe this one is worth a try!
If you love this recipe, be sure to check out my other fall favorites, like my pumpkin spice muffins and my apple crisp. And if you try this Butternut Squash Pasta Salad, I’d love to hear how it turns out! Leave a comment below and let me know what you think. Happy cooking, friends!
Butternut Squash Pasta Salad
Ingredients
Main Ingredients
- 1 medium butternut squash
- 8 ounces pasta
- 0.5 cup chopped pecans
- 0.25 cup dried cranberries
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon maple syrup
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Cube butternut squash and toss with olive oil, salt, and pepper.
- Roast for 20-25 minutes, or until tender.
- Cook pasta according to package directions.
- In a large bowl, whisk together balsamic vinegar, maple syrup, and remaining olive oil.
- Add cooked pasta, roasted butternut squash, pecans, and cranberries to the bowl. Toss to combine.
- Serve immediately or chill for later.
