Introducing the ultimate fall dish: Butternut Squash Pasta Salad! This vibrant salad combines smoky roasted butternut squash, tangy goat cheese, dried cranberries, and a maple lime dressing, making it the perfect balance of sweet, savory, and fresh flavors for any autumn gathering.
Table of contents
Ingredients
- Butternut Squash: Roasted with spices, it adds a smoky, sweet, and tender flavor to the salad.
- Pasta: A hearty base that soaks up the dressing, balancing texture and flavor.
- Spinach: Adds freshness and a pop of green, boosting the salad’s nutrition.
- Dried Cranberries: Sweet and tangy, they contrast the savory elements perfectly.
- Pumpkin Seeds: Provide crunch and a nutty flavor, enhancing texture.
- Goat Cheese: Creamy and tangy, it complements the sweetness of the squash and cranberries.
- Red Onion: Adds sharpness and color, balancing the salad’s richness.
- Sage: Earthy and aromatic, enhancing the fall flavors of the dish.
- Maple Syrup & Lime Juice: In the dressing, they bring sweet-tart flavor that ties everything together.
Alternative Ingredients
- Sweet Potatoes: Swap for butternut squash to bring similar sweetness with a different texture.
- Quinoa: Use instead of pasta for a gluten-free, protein-packed alternative.
- Arugula: Substitute spinach for a peppery bite and extra freshness.
- Chopped Dried Apricots: Use instead of cranberries for a milder, sweet-tart flavor.
- Sunflower Seeds: Replace pumpkin seeds for a similar crunch and slightly nuttier taste.
- Feta Cheese: Swap for goat cheese for a firmer, saltier option.
- Shallots: Use in place of red onion for a milder, more delicate flavor.
- Rosemary: Substitute sage with rosemary for a piney, earthy twist.
- Honey & Lemon Juice: Use in the dressing for a different sweet-tart balance.
Detailed Steps
Roasting Butternut Squash: For extra crispy squash, sprinkle a little cornstarch before roasting, and make sure the cubes are spread in a single layer to avoid steaming. Flipping halfway ensures even caramelization, and a quick broil at the end adds that perfect crunch on the edges.
Cooking Pasta
Don’t overcook the pasta—al dente is key for a salad. Rinse it under cold water to stop cooking and prevent clumping. A small drizzle of olive oil also helps keep it loose, especially if you’re prepping ahead of time.
Maple Lime Dressing
When whisking the dressing, slowly add the olive oil to properly emulsify for a smooth texture. If the dressing feels too thick, thin it with a touch of water. Adding lime zest will amplify the citrus punch, brightening up the whole salad.
Toasting Pumpkin Seeds
Toasting pumpkin seeds brings out a richer, nutty flavor, but be sure to stir constantly to prevent burning. Remove from the heat as soon as they turn golden brown—carryover heat can cause them to overcook if left in the hot pan.
Assembling the Salad
Let the squash cool slightly before adding it to the spinach if you want to avoid wilting. For best results when serving later, toss the salad just before eating to keep everything crisp and fresh. Adding goat cheese at the last minute helps it stay creamy and intact.
Tossing with Dressing
Be conservative with the dressing—start with half, then gradually add more to taste. Too much dressing can overwhelm the salad, so it’s best to build it up slowly. If prepping ahead, store the salad and dressing separately until ready to serve.
Final Touches
For a restaurant-quality finish, garnish with fresh herbs like sage or extra toasted pumpkin seeds just before serving. It adds a nice visual and textural contrast, elevating the dish with minimal effort.
Expert Tips
Choosing the Right Pasta: Opt for a short, ridged pasta like fusilli, orzo, or rotini to help the dressing cling to every bite. This ensures the flavors are distributed evenly throughout the salad.
Balancing Flavors: If the salad tastes too sweet from the squash and cranberries, a pinch of flaky sea salt or a splash of extra lime juice can help balance the sweetness with acidity and brightness.
Prepping in Advance: If making ahead, keep the roasted squash, pasta, and dressing separate, then assemble just before serving. This keeps the spinach crisp and the flavors fresh.
Cheese Texture: For an even creamier texture, let the goat cheese sit at room temperature for 10-15 minutes before crumbling it into the salad. This helps it soften and melt slightly into the pasta, enhancing the overall creaminess.
Add Crunch Variety: If you want extra crunch, add roasted chickpeas or crushed pita chips along with the pumpkin seeds. They’ll add a different texture, making the salad even more dynamic.
Warming Leftovers: If you have leftovers, this salad is just as delicious served warm. Gently reheat the roasted squash and pasta separately, then toss with the spinach and dressing for a cozier variation.
FAQs
Absolutely! Sweet potatoes or acorn squash work well as substitutes for butternut squash, offering a similar sweetness and texture.
Yes, grilled chicken, roasted chickpeas, or even crispy bacon make excellent protein additions without overpowering the flavors.
Definitely! For a warm variation, serve the roasted squash and pasta hot, then toss with the spinach and dressing just before eating.
You can, but fresh squash is recommended for the best texture. If using frozen, make sure to roast it until it’s completely crispy and cooked through.
Serving Suggestions
This Butternut Squash Pasta Salad pairs beautifully with grilled chicken, salmon, or a hearty soup for a complete meal. You can also serve it alongside crusty bread or a light, citrusy vinaigrette salad to complement the flavors.
Storage Suggestions
Store any leftover Butternut Squash Pasta Salad in an airtight container in the fridge for up to 3 days. To keep the salad fresh, keep the dressing separate until ready to serve.
You’ll also enjoy:
- Sourdough Grilled Cheese
- Zucchini Baba Ganoush
- Roasted Cherry Tomato Sauce
- Easy Beetroot and Cucumber Salad
Butternut Squash Pasta Salad
Equipment
Ingredients
For the Salad:
- 2 medium butternut squashes peeled, seeded, and cubed
- 4 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp ground cumin
- salt and black pepper to taste
- 13 oz pasta (e.g., orzo, farfalle or penne)
- 2 cups fresh spinach leaves
- 1 cup dried cranberries
- 1/2 cup pumpkin seeds (pepitas)
- 1/2 cup crumbled goat cheese
- 1/2 cup red onion thinly sliced
- 1/4 cup fresh sage finely chopped
For the Maple Lime Dressing:
- 6 tbsp pure maple syrup
- 4 tbsp fresh lime juice
- 2 tbsp Dijon mustard
- 1/2 cup extra virgin olive oil
- 2 garlic cloves minced
- salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, smoked paprika, ground cumin, salt, and black pepper. Spread the squash in a single layer on two baking sheets. Roast for 25-30 minutes, or until tender and caramelized, flipping halfway through for even browning.2 medium butternut squashes, 4 tbsp olive oil, 2 tsp smoked paprika, 1 tsp ground cumin, salt and black pepper
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta.13 oz pasta
- In a medium bowl, whisk together the maple syrup, lime juice, Dijon mustard, minced garlic, and olive oil. Season with salt and black pepper to taste.6 tbsp pure maple syrup, 4 tbsp fresh lime juice, 2 tbsp Dijon mustard, 1/2 cup extra virgin olive oil, 2 garlic cloves, salt and black pepper
- In a large bowl, combine the cooked pasta, roasted butternut squash, fresh spinach leaves, dried cranberries, pumpkin seeds, crumbled goat cheese, and sliced red onion.2 cups fresh spinach leaves, 1 cup dried cranberries, 1/2 cup pumpkin seeds, 1/2 cup crumbled goat cheese, 1/2 cup red onion
- Drizzle the maple lime dressing over the salad and toss gently to combine. Sprinkle with fresh sage and adjust seasoning with salt and black pepper as needed.1/4 cup fresh sage
- For added flair, garnish with a sprinkle of additional crumbled goat cheese and a few whole sage leaves for a touch of elegance.
Notes
- Make Ahead: To keep the salad fresh, store the roasted butternut squash, pasta, and dressing separately, then combine just before serving.
- Texture Tips: For extra crispy squash, sprinkle a little cornstarch before roasting and broil for a few minutes at the end.
- Ingredient Substitutes: Feel free to swap butternut squash for sweet potato, pasta for quinoa, or goat cheese for feta cheese based on your preferences.
- Serving Suggestions: This salad pairs well with grilled chicken, salmon, or a light vegetable soup for a complete meal.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate to prevent sogginess.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
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