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Easy Cozy Fall Pasta Salad with Roasted Butternut Squash

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A quick and easy fall pasta salad featuring roasted butternut squash, tangy feta, chewy cranberries, and crunchy pecans, all tossed in a maple-Dijon dressing. Perfect for potlucks, weeknight dinners, or any cozy autumn gathering.

Ingredients

Scale
  • 1 medium butternut squash (about 3 cups cubed)
  • 12 ounces (340g) short pasta (rotini, farfalle, or penne)
  • 1/2 cup (75g) dried cranberries
  • 1/2 cup (60g) pecans, roughly chopped
  • 4 ounces (115g) feta cheese, crumbled
  • 1/4 cup (40g) red onion, thinly sliced
  • 2 tablespoons fresh sage, chopped (optional)
  • 2 cups (60g) baby spinach or arugula
  • 1/3 cup (80ml) olive oil
  • 3 tablespoons (45ml) maple syrup
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) Dijon mustard
  • 1 clove garlic, minced
  • Salt and black pepper to taste
  • 1/4 teaspoon cinnamon (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper if desired.
  2. Prep the butternut squash: cut off both ends, peel, slice in half lengthwise, scoop out seeds, and cube into 1/2-inch pieces. If using pre-cubed squash, spread on baking sheet.
  3. Toss the cubed squash with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and cinnamon (if using). Spread in a single layer on the baking sheet.
  4. Roast the squash for 25-30 minutes, flipping halfway through, until tender and golden-brown. Set aside to cool slightly.
  5. Cook the pasta: bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain (do not rinse) and let cool for a few minutes.
  6. Toast the pecans: heat a small skillet over medium heat. Add chopped pecans and toast for 2-3 minutes, stirring frequently, until fragrant. Set aside to cool.
  7. Make the dressing: in a small bowl or mason jar, combine olive oil, maple syrup, apple cider vinegar, Dijon mustard, minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk or shake until well combined. Adjust seasoning to taste.
  8. Assemble the salad: in a large mixing bowl, combine warm pasta, roasted squash, dried cranberries, toasted pecans, crumbled feta, sliced red onion, and fresh sage (if using). Pour dressing over and toss gently until well coated.
  9. Gently fold in the baby spinach or arugula. Taste and adjust seasoning with more salt and pepper if needed.
  10. Let the salad rest for 10 minutes before serving to allow flavors to meld.

Notes

For best results, don’t skip toasting the pecans. Warm pasta absorbs dressing better than cold. Let the salad come to room temperature before serving for more pronounced flavors. If meal prepping, keep greens separate and add just before serving. Double the dressing for leftovers.

Nutrition

Keywords: fall pasta salad, butternut squash, roasted squash, maple dijon, potluck, vegetarian, easy, cozy

Find it online: https://spoonmira.com/easy-cozy-fall-pasta-salad-with-roasted-butternut-squash/