I think you’re going to love this vegetarian butternut squash pasta salad! It’s a warm, cozy dish, bursting with seasonal flavors that remind me of fall. The mix of sweet butternut squash and earthy pasta is just so comforting.
This recipe tackles busy weeknights by delivering a quick, adaptable dish with roasted butternut squash, heartiness from pasta, and make-ahead prep for healthy lunches.
Sometimes, finding healthy meals that are still satisfying can be a challenge. I’ve been there! That’s why I whipped up this recipe. It’s a meatless option that fills you up without leaving you heavy. Plus, it’s colorful and pretty on your plate!
This salad is not only tasty but also easy to pull together. It takes about 15 minutes to prep and 35 minutes to cook, so you won’t be slaving away in the kitchen for hours. And you’ll get to enjoy flavors that are sweet, savory, and a little tangy all at once.
If you want to add something special to your dinner, this recipe is great for meal prep or serving warm or cold. If you need more pasta ideas, just check out this kale caesar pasta salad!
Why You Will Love This Recipe
- Texture The butternut squash adds a lovely creaminess, while the crunch from the pecans and the fresh kale gives it a satisfying contrast that keeps every bite interesting.
- Flavor The combination of sweet squash, savory sage, and tangy cranberries creates a delicious harmony. You’ll be savoring those fall flavors with each forkful.
- Convenience This salad can be served warm or cold, making it a flexible option for any occasion. It’s easy to whip up and can even be prepped in advance.
- Storage It keeps well in the fridge for up to five days, so you can enjoy leftovers without losing any taste. Just pop it in the microwave if you want it warm.
Butternut Squash Pasta Salad Recipe
- Prep Time: 15 minutes
- Cool Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Roasting and Boiling
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
Delicious vegetarian butternut squash pasta salad, perfect for a light meal or side dish with fresh and sweet flavors.
Ingredients
- 3 cups (450g) chopped butternut squash, into 1/2 inch cubes
- 2 tbsp (30ml) extra virgin olive oil, for roasting squash
- 1/2 tsp (3g) sea salt, for roasting squash
- 1 package (12oz or 340g) gluten-free rotini pasta
- 1 (packed) cup (70g) baby kale
- 2 tbsp (6g) fresh sage, finely chopped
- 1/3 cup (50g) chopped pecans
- 1/3 cup (50g) dried cranberries
- 2 oz (60g) crumbled goat cheese
- 1/4 cup (60ml) red wine vinegar
- 1/4 cup (60ml) extra virgin olive oil, for vinaigrette
- 1/4 tsp (1.5g) sea salt, for vinaigrette
- 1/8 tsp (0.5g) black pepper, for vinaigrette
- 1 tsp (5g) mustard, for vinaigrette
- 1–2 tsp (5-10ml) honey, to taste, for vinaigrette
Instructions
- Roast Butternut Squash: Start by tossing the cubed butternut squash with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/8 tsp black pepper. Spread it out on a baking sheet and roast at 400 degrees F for about 25-30 minutes, or until golden brown and tender. The caramelization will bring out its natural sweetness.
- Cook Pasta Al Dente: Boil the gluten-free rotini pasta in a large pot of salted water until it is al dente, which should take about 7-8 minutes. It is crucial for a salad to prevent mushy pasta. Once done, promptly rinse the pasta with cold water to stop the cooking process and keep the texture chewy.
- Prepare the Vinaigrette: In a jar with a tight fitting lid, whisk together 1/4 cup red wine vinegar, 1/4 cup extra virgin olive oil, 1 tsp mustard, and 1-2 tsp honey until emulsified. The vinaigrette should be tangy with a hint of sweetness. If you find it too tangy, adjust with more honey.
- Mix It All Together: In a large bowl, combine the roasted butternut squash, cooked pasta, and vinaigrette. Gently toss until everything is well-coated and colorful, taking care to avoid breaking up the squash pieces.
- Add Fresh Ingredients: Fold in 1 cup baby kale, 2 tbsp fresh sage, 1/3 cup chopped pecans, and 1/3 cup dried cranberries. Be gentle while mixing to maintain the crunchiness of the fresh ingredients.
- Chill Before Serving: Let the pasta salad chill in the fridge for about 30 minutes to allow the flavors to meld together and enhance the taste.
Notes
- Storage Tips: This pasta salad will stay fresh in the fridge if kept in an airtight container for up to 5 days.
- Expert Tips: Use a sharp knife for cutting butternut squash. If your butternut squash is not roasting well, try cutting the cubes into smaller pieces, around 1 inch. To prevent undercooked squash, ensure adequate roasting time.
- Reheating Instructions: For reheating leftovers, use a gentle microwave setting for 30 seconds. This helps maintain the texture of the butternut squash without overcooking.
- Serving Suggestions: Pair with grilled chicken for added protein, or serve alongside a green salad. Top with additional goat cheese for extra creaminess.
- Recipe Variations: For different flavors, substitute red wine vinegar with balsamic vinegar or swap the goat cheese with crumbled feta cheese. Add roasted sweet potatoes for extra sweetness or include chickpeas for added protein.
- Ingredient Notes: When selecting butternut squash, choose ones that feel heavy for their size with a firm rind. Store dried cranberries or raisins in a cool and dry place for consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Recipe Tips
- If your butternut squash isn’t roasting well, try cutting the cubes into smaller pieces, around 1-inch, for even cooking.
- When the vinaigrette feels a bit sharp, a tablespoon of maple syrup can add sweetness without overpowering the dish.
- For pasta that stays firm, aim for cooking it for just 7-8 minutes, then cool it under running water to prevent further softening.
- If you’re out of red wine vinegar, balsamic vinegar works beautifully and adds a slightly different taste to your salad.
- When reheating leftovers, a gentle microwave setting for 30 seconds helps maintain the texture of the butternut squash without overcooking.
Serving Suggestions
Pair this vegetarian butternut squash pasta salad with grilled chicken for added protein. Serve it alongside a green salad for freshness.
This pasta salad works well as a base for various dishes such as a hearty grain bowl or a filling wrap. Consider using leftovers in a lunchbox for a nutritious meal option.
Top this dish with additional goat cheese for extra creaminess. A drizzle of balsamic glaze can enhance the flavors in this salad.
Recipe variations
- You can use roasted sweet potatoes in place of butternut squash for a sweeter alternative in your pasta salad.
- Add 1 tsp of dried thyme or 1 tbsp of lemon juice for a flavorful twist to the dressing.
- Either include chickpeas for additional protein or substitute baby kale with spinach for a different green option.
- For larger gatherings, scale the recipe up to 6 cups of chopped butternut squash and 1 package of gluten-free pasta.
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How to Store?
To keep your vegetarian butternut squash pasta salad fresh, follow these storage tips:
Refrigeration: Store in an airtight container in the fridge for up to 5 days. This method maintains freshness and flavor.
Freezing: Place in a freezer-safe bag and remove excess air. Freeze for up to 3 months. Thaw in the fridge overnight before serving.
Reheating: Microwave salad for 30-60 seconds if served warm. This brings back the original texture and taste.
Other Recipes You’ll Love
- Vegetarian Caprese Pasta Salad
- Vegetarian Greek Pasta Salad
- Vegetarian Pesto Pasta Salad
- Vegetarian Arugula Peach Pasta Salad
If you enjoyed this vegetarian butternut squash pasta salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
