Roasted Butternut Squash Pasta Salad
Roasted Butternut Squash Pasta Salad is a vibrant and nourishing dish that beautifully combines sweet, roasted butternut squash with hearty pasta, fresh greens, and a tangy balsamic dressing. Perfect for any occasion, this salad offers a delightful medley of flavors and textures that will leave your guests craving more. Easy to prepare and versatile enough to be enjoyed warm or cold, it’s an ideal choice for weeknight dinners or festive gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups butternut squash, cubed
- 8 oz rotini or penne pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 cups fresh spinach or arugula
- 1/2 cup shredded parmesan cheese (or vegan alternative)
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
- 1 tsp dried thyme or rosemary
Instructions
- Preheat oven to 425°F (220°C).
- Toss cubed butternut squash with olive oil, salt, pepper, and herbs until evenly coated. Spread on a baking sheet.
- Roast for 25-30 minutes until tender and golden brown.
- Cook pasta according to package instructions until al dente; drain and cool.
- In a large bowl, combine roasted squash, pasta, spinach or arugula, garlic, and parmesan cheese. Drizzle with balsamic vinegar.
- Toss gently until well mixed. Adjust seasoning as needed. Serve warm or chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 10mg
Keywords: Swap out butternut squash for sweet potatoes or roasted carrots for a different flavor profile. Add proteins like grilled chicken or chickpeas for extra heartiness. Store leftovers in an airtight container for up to three days; reheat gently to maintain texture.