Looking for a deliciously vibrant dish that perfectly captures the essence of fall? This Butternut Squash Pasta Salad is not just a feast for the eyes, but a symphony of flavors that will leave your taste buds dancing! With its creamy roasted squash, nutty walnuts, and a sprinkle of parmesan, this Italian-inspired salad is the ultimate comfort food that’s both hearty and healthy. Whether you're planning a cozy dinner or a festive gathering, this recipe is sure to impress your guests and keep them coming back for more. Dive into this culinary delight and discover how easy it is to create a dish that’s as satisfying as it is scrumptious!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups butternut squash, cubed
- 8 oz pasta of choice
- 1/4 cup parmesan cheese, grated
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Carefully peel the butternut squash using a sharp knife. Cut the squash into uniform 1-inch cubes to ensure even roasting. Aim for consistent sizing to promote even cooking.
- Toss the cubed butternut squash with 1 tablespoon of olive oil, sprinkling with salt and freshly ground black pepper. Spread the squash cubes in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- Roast the butternut squash in the preheated oven for 20-25 minutes, turning once halfway through cooking. The squash should be golden brown and tender when pierced with a fork.
- While the squash roasts, bring a large pot of salted water to a rolling boil. Cook the pasta according to package instructions until al dente, typically 8-10 minutes.
- Drain the pasta in a colander and rinse with cold water to stop the cooking process. Toss with the remaining olive oil to prevent sticking.
- In a small dry skillet, lightly toast the chopped walnuts over medium heat until fragrant, about 3-4 minutes. Be careful not to burn them.
- In a large mixing bowl, combine the cooked pasta, roasted butternut squash, toasted walnuts, and grated parmesan cheese. Gently toss to mix.
- Taste and adjust seasoning with additional salt and pepper as needed. For extra flavor, consider adding fresh herbs like chopped sage or thyme.
- Serve the pasta salad warm or at room temperature. Can be refrigerated for up to 2 days, though best enjoyed fresh.
Tips
- Perfectly Roasted Squash: To achieve that golden-brown finish, make sure to spread the butternut squash cubes in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting, which won’t give you that delightful caramelization.
- Pasta Perfection: For the best texture, cook your pasta just until al dente. This will ensure it holds up well when mixed with the other ingredients and doesn’t become mushy.
- Herb It Up: Elevate the flavor of your salad by adding fresh herbs like sage or thyme. These herbs complement the sweetness of the butternut squash beautifully.
- Nutty Crunch: Toasting the walnuts brings out their natural oils and enhances their flavor. Keep an eye on them while toasting, as they can burn quickly!
- Make Ahead: This pasta salad can be made in advance and stored in the refrigerator for up to 2 days. Just remember to give it a good toss before serving to refresh the flavors!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 10mg
