Butternut Squash Pasta Salad with Cranberries and Parmesan Recipe

If you’re hunting for a dish that’s cozy, bright, and just a little unexpected, you’re going to flip for this Butternut Squash Pasta Salad with Cranberries and Parmesan Recipe. It’s that perfect fall-inspired meal that’s hearty but fresh, combining sweet roasted squash, tangy cranberries, and salty parmesan all tossed together with tender pasta. Trust me, every bite is a little celebration in your mouth and a guaranteed crowd-pleaser for lunch, dinner, or potluck gatherings. Stick around, and I’ll walk you through exactly how to nail it!

this …

Ingredients & Why They Work

These ingredients aren’t just thrown together—they’re thoughtfully combined so you get a medley of tastes and textures. Whether you’re shopping at your local market or rummaging through your pantry, the quality of a few items really lifts this dish. Here’s my quick rundown on why each component is a star here.

• Butternut Squash: Choose one that feels firm and heavy for its size, which means it’s packed with flavor and moisture.
• Olive Oil: The base for sautéing and dressing – pick a good quality extra virgin olive oil for richness and depth.
• Dried Sage: This earthy herb complements the natural sweetness of the squash without overpowering it.
• Pasta (orecchiette): I love orecchiette for this salad because its cup-shaped form traps bits of squash and cranberries for perfect bites.
• Fresh Parsley: Adds a bright, herbaceous pop that balances the richness of the cheese and squash.
• Dried Cranberries: Throw in tartness and chewiness, cutting through the creaminess of the parmesan and olive oil.
• Parmesan: Provides a salty punch and melts ever-so-slightly into the warm salad for that irresistible savory finish.
• Salt & Pepper: Essential seasonings that bring out all the other flavors perfectly.

Make It Your Way

One thing I adore about this Butternut Squash Pasta Salad with Cranberries and Parmesan Recipe is how flexible it is. I often tweak it depending on the season, what’s in my pantry, or what flavor mood I’m in. Feel free to make it your own—you’ll find it hard to go wrong!

• Variation: Adding toasted walnuts or pecans gives a lovely crunch; I throw those in when I want a nutty twist and my salad disappears faster than usual.
• Diet-Friendly Swap: I’ve made this with gluten-free pasta, and it tastes just as satisfying without missing a beat.
• Seasonal Change: Swap dried cranberries for pomegranate seeds during winter holidays for a juicy burst.

Step-by-Step: How I Make Butternut Squash Pasta Salad with Cranberries and Parmesan Recipe

Step 1: Prep the Butternut Squash Like a Pro

Cut the ends off your butternut squash first to give it a steady base on your cutting board. I find standing it up on one end and peeling downward with a vegetable peeler is the easiest way to get that tough skin off without slicing yourself. Trim a few rounds off the skinny neck to shorten it, then slice down the thick end to split it in half. Scoop out the seeds and stringy bits with a spoon before dicing the squash into small, even cubes. This helps them cook uniformly and tenderly.

Step 2: Sauté the Squash with Sage

Heat 2 tablespoons of olive oil in a large skillet over medium heat. When it shimmers, add the squash cubes along with dried sage, a pinch of salt, and freshly cracked pepper. Stir occasionally and let them cook until tender but not mushy—around 10 to 15 minutes. You’ll notice they start to look translucent and mash slightly if you press them gently with a spatula. Taste a piece to be sure they’re cooked through; that’s the key to the best texture.

Step 3: Cook and Drain the Pasta

While the squash softens, bring a large pot of salted water to a rolling boil. Add your pasta and cook following the package directions—usually about 7 to 10 minutes for al dente orecchiette. Once perfectly tender, drain the pasta, reserving a ladle of pasta water just in case you want to loosen up your salad later.

Step 4: Bring It All Together

Turn off the heat under your squash, then add the pasta, dried cranberries, and chopped fresh parsley to the pan. Stir it all together gently so the warm squash and pasta mingle with those bursts of sweet cranberry and herbal green notes. Drizzle in the remaining 2 tablespoons of olive oil and season with salt and pepper to your taste. Last but not least, fold in the shredded parmesan, letting it melt just a little bit into the warm mixture. Serve immediately and enjoy that comforting, cozy combo!

How to Serve Butternut Squash Pasta Salad with Cranberries and Parmesan Recipe

Garnishes

I usually toss a little extra chopped fresh parsley on top before serving to add a pop of color and freshness. Sometimes, I sprinkle toasted pine nuts or walnuts for a satisfying crunch. A light drizzle of good olive oil right before serving also lifts the salad’s flavors beautifully.

Side Dishes

This salad makes a fantastic side for grilled chicken or roasted pork. I often serve it alongside a warm bowl of butternut squash soup or a crisp green salad with vinaigrette to keep things bright and balanced. It’s also a hit at potlucks paired with artisan bread and a cheese platter.

Creative Ways to Present

For festive occasions, I like to plate this salad in individual mason jars or colorful bowls—perfect for a picnic or buffet. Adding a sprinkle of pomegranate seeds on top during winter makes it look like holiday magic. Oh, and serving it warm on a rustic wooden board with a small dish of extra parmesan on the side always impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually last about 3–4 days. The flavors meld even more overnight, making it taste great as a quick lunch or easy side the next day. Just give it a good stir before serving.

Freezing

Freezing this salad isn’t my go-to because the texture of squash changes a bit after thawing, and the pasta can get mushy. But if you do freeze, use freezer-safe containers and thaw slowly in the fridge, reheating gently on the stovetop with a splash of water or olive oil to revive the texture.

Reheating

I reheat leftovers gently in a skillet over medium-low heat, adding a little splash of olive oil or pasta water to prevent dryness. Avoid the microwave if you can—the stove method preserves better texture and flavor.

FAQs

Final Thoughts

This Butternut Squash Pasta Salad with Cranberries and Parmesan Recipe has become one of my go-tos when I want something that feels special but is surprisingly easy to whip up. It’s got that warm, buttery comfort with sweet and tangy surprises that keep you coming back for more—plus it looks gorgeous on the plate! I can’t wait for you to try it out. Whip it up on a cozy evening or bring it to your next gathering and watch it disappear fast. You’re going to love how simple, seasonal, and satisfying this pasta salad turns out!

Print