Butternut Squash Pasta Salad
A tasty and healthy dish that combines the sweetness of roasted butternut squash with crunchy pecans and tart cranberries, perfect warm or cold.
Ingredients
Main Ingredients
- 8 ounces pasta (such as orzo or fusilli)
- 1 medium butternut squash, peeled and diced
- 2 cups Brussels sprouts, halved
- 1/2 cup pecans, chopped
- 1/2 cup dried cranberries
Dressing
- 3 tablespoons olive oil Divided into two portions: 2 tablespoons for roasting, and 1 tablespoon for dressing.
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
Garnish
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the diced butternut squash and halved Brussels sprouts with 2 tablespoons of olive oil, salt, pepper, and cinnamon. Spread them out in a single layer and roast in the oven for about 25-30 minutes or until tender and slightly caramelized, stirring halfway through.
- While the vegetables roast, cook the pasta according to package instructions. Drain and rinse under cold water to cool.
Combining
- In a large bowl, mix the cooked pasta, roasted butternut squash, Brussels sprouts, chopped pecans, and dried cranberries.
- In a small bowl, whisk together the remaining tablespoon of olive oil and maple syrup. Pour this dressing over the pasta salad and gently toss to combine.
- Garnish with fresh parsley if you like, and serve either cold or at room temperature.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the salad seems dry after storing, you can add a little olive oil before serving. For extra flavor, consider adding cheese like feta or goat cheese.