Description
A cozy autumn pasta salad with roasted butternut squash, tangy maple dijon dressing, and the perfect balance of sweet, savory, and crunchy fall flavors.
Ingredients
Scale
- 3 cups rotini or fusilli pasta
- 2 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon maple syrup
- ½ teaspoon cinnamon
- Salt and black pepper, to taste
- ½ cup dried cranberries
- ½ cup chopped pecans, toasted
- 2 tablespoons chopped fresh parsley or thyme
- Optional: ½ cup crumbled feta or goat cheese
- For the Maple Dijon Dressing:
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 clove garlic, minced
- ½ teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, maple syrup, cinnamon, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
- Cook pasta in salted water according to package directions. Drain and rinse with cold water to stop cooking.
- Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, garlic, thyme, salt, and pepper to make the dressing.
- In a large bowl, combine pasta, roasted squash, cranberries, pecans, and parsley. Pour dressing over and toss gently to coat.
- Serve warm or chilled. Optionally, top with feta or goat cheese before serving.
Notes
Store leftovers in an airtight container for up to 4 days. Add pecans and a bit of reserved dressing just before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasted & Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 10g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: fall pasta salad, butternut squash, maple dijon dressing, autumn recipe, Thanksgiving side