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Roasted Butternut Squash Pasta Salad

Savory Roasted Butternut Squash Pasta Salad for Fall Bliss

This Roasted Butternut Squash Pasta Salad is a delightful vegetarian dish that captures the essence of fall with caramelized squash and tender pasta.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Veggies
  • 1 pound Brussels Sprouts trimmed and sliced in half
  • 1 medium Butternut Squash peeled and cubed
  • 2 tablespoons Olive Oil
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
For the Vinaigrette
  • 1/2 cup Unsweetened Apple Cider
  • 2 tablespoons Apple Cider Vinegar
  • 1 small Minced Onion
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Maple Syrup
For the Salad Base
  • 1 cup Dried Cranberries
  • 1/2 cup Toasted Chopped Pecans can substitute with walnuts or sunflower seeds

Equipment

  • Oven
  • Sheet Pan
  • Saucepan
  • Large bowl

Method
 

Step‑by‑Step Instructions for Easy Roasted Butternut Squash Pasta Salad
  1. Preheat your oven to 425°F (220°C).
  2. Peel and cube the butternut squash into uniform 3/4-inch pieces and trim the Brussels sprouts.
  3. Drizzle the vegetables with olive oil, salt, and pepper, then toss to coat evenly.
  4. Roast the vegetables for 20 minutes, tossing halfway through.
  5. In a saucepan, combine apple cider, vinegar, and onion; simmer until reduced by half.
  6. Whisk in mustard, maple syrup, olive oil, and seasonings into the reduced mixture.
  7. Combine roasted vegetables, cranberries, and pecans in a large bowl, then drizzle with vinaigrette and toss gently.
  8. Taste and adjust the seasoning as necessary.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 180mgPotassium: 350mgFiber: 6gSugar: 10gVitamin A: 10000IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

Roast vegetables up to two days in advance and combine with vinaigrette just before serving for maximum freshness.

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