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Butternut Squash Pasta Salad in a white bowl and garnished with fresh sage and over a green kitchen towel

Butternut Squash Pasta Salad

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Enjoy the flavors of fall with Butternut Squash Pasta Salad, packed with roasted squash, crunchy pumpkin seeds, and a sweet maple lime dressing.
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Prep Time:30 minutes
Cook Time:35 minutes
Total Time:1 hour 5 minutes
Course: Appetizers, Brunch, Dinner, Lunch
Cuisine: American
Keyword: fall recipe, party recipes
Servings: 8 servings
Calories: 597kcal

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

Serving: 8servings | Calories: 597kcal | Carbohydrates: 82g | Protein: 12g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Cholesterol: 7mg | Sodium: 301mg | Potassium: 932mg | Fiber: 7g | Sugar: 26g | Vitamin A: 21.038IU | Vitamin C: 45mg | Calcium: 160mg | Iron: 3mg