Description
A delightful and hearty Butternut Squash Pasta Salad featuring roasted squash cubes sautéed with sage, combined with orecchiette pasta, dried cranberries, fresh parsley, and shredded parmesan. This salad is perfect served warm as a comforting main or side dish.
Ingredients
Scale
Butternut Squash
- 1 3 lb. butternut squash
- 2 Tbsp olive oil
- 1 tsp dried sage
- Salt and pepper to taste
Pasta and Salad
- 1 lb. orecchiette pasta
- 1/2 bunch fresh parsley, chopped
- 1/3 cup dried cranberries
- 3/4 cup shredded parmesan cheese
- 2 Tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the squash: Cut the ends off of the butternut squash to create a flat surface. Using a vegetable peeler, remove the skin entirely. Slice a few rounds from the small end to shorten it, then cut down through the center of the thick end to expose the seeds. Scoop out the seeds and pulp with a spoon, then cut the remaining squash into small cubes.
- Sauté the squash: Heat 2 tablespoons of olive oil in a large pot or skillet over medium heat. Add the cubed squash, dried sage, and a generous sprinkle of salt and pepper. Sauté for 10 to 15 minutes until the squash is tender and slightly translucent, testing a piece to ensure it is cooked through. Once done, turn off the heat.
- Cook the pasta: While the squash cooks, bring a pot of salted water to boil. Add the orecchiette pasta and cook according to package instructions until al dente, about 10 minutes. Drain the pasta thoroughly.
- Combine ingredients: Add the cooked pasta, dried cranberries, and chopped fresh parsley to the pot with the sautéed squash. Stir well to combine all ingredients evenly.
- Finish the salad: Drizzle the remaining 2 tablespoons of olive oil over the pasta salad. Add additional salt and pepper to taste. Finally, stir in the shredded parmesan cheese until well incorporated. Serve the salad warm for best flavor.
Notes
- For a vegan version, substitute parmesan with a plant-based cheese alternative or nutritional yeast.
- You can prepare the squash ahead of time and reheat before combining with pasta for quicker assembly.
- Use gluten-free pasta to make this recipe gluten free if desired.
- Add toasted pine nuts or walnuts for extra crunch and flavor.
- Leftovers refrigerate well and can be served warm or cold.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 10 mg
