Butternut Squash Pasta Salad
Butternut Squash Pasta Salad
Ingredients
Instructions
-
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
-
Place the diced butternut squash on the prepared baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat.
-
Roast the butternut squash in the preheated oven for about 25-30 minutes or until tender and slightly caramelized. Remember to give them a gentle stir halfway through baking.
-
While the butternut squash is roasting, cook the pasta according to the package instructions until al dente. Drain and set aside to cool.
-
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
-
In a large mixing bowl, combine the cooked pasta, roasted butternut squash, dried cranberries, roasted walnuts, and fresh parsley.
-
Pour the dressing over the salad and gently toss everything together until well coated.
-
Taste and adjust the seasoning if necessary, adding more salt and pepper as needed.
-
Chill the Butternut Squash Pasta Salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
-
Before serving, give the salad a final toss and garnish with additional fresh parsley for a pop of color.
Nutrition Facts
Serving size: 1 serving- Calories
- 380 kcal
- Total Fat
- 18 g
- Saturated Fat
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 150 mg
- Total Carbohydrate
- 50 g
- Dietary Fiber
- 6 g
- Sugars
- 12 g
- Protein
- 8 g
Enjoy your Butternut Squash Pasta Salad as a main meal or a side dish alongside your favorite protein. This recipe is not only delicious but also versatile – feel free to customize it by adding in some crumbled feta cheese or switching out the walnuts for pecans for a unique twist. It's a great way to celebrate the flavors of the season and indulge in a cozy and satisfying meal that will leave you wanting more.