Chewy orecchiette, golden cubes of tender squash, salty parmesan, and little bursts of tart cranberry this Butternut Squash Pasta Salad is the kind of dish you make once and crave every fall after that. I stumbled on this combination on a chilly Tuesday when I had half a squash sitting on the counter and zero dinner ideas, and honestly it's been on rotation ever since. The whole thing comes together in about 40 minutes with simple pantry ingredients, which makes it one of those recipes I reach for when I want something that feels a little special without any real effort. If you love cozy, hearty dinner recipes, you're going to want to bookmark this one.
It's got that warm, savory smell from the sage-kissed squash filling the kitchen while the pasta boils the kind of smell that makes everyone wander in from the other room asking what's cooking. This pairs beautifully alongside our Easy Homemade Turkey Pinwheels Recipe for a relaxed fall spread, or try it next to a steaming bowl of The Best Asparagus Soup Recipe on a cooler night. And if you're in a plant-based mood, our Delicious Vegan Lasagna Soup Recipe is another cozy dinner worth trying.
Why You'll Love This Butternut Squash Pasta Salad
There are a few things that make this Butternut Squash Pasta Salad genuinely great, not just good.
First, the squash gets sauteed rather than roasted, which means the whole dish is done in about 40 minutes with only one extra pan. The texture comes out tender and almost buttery, similar to a well-cooked potato. The dried sage adds a warm, slightly herbal depth that makes everything taste a little more intentional.
The orecchiette pasta is a great choice here because the little cup-shaped pieces catch bits of squash and parmesan in every bite, but honestly any short pasta works. The dried cranberries bring a bright, tart sweetness that balances the savory elements without overpowering them. And the fresh parsley gives it a clean finish that keeps the whole dish from feeling too heavy.
It's budget-friendly too this entire Butternut Squash Pasta Salad runs about $8.46 total, which works out to roughly $1.06 per serving for 8 people. That's a genuinely good deal for something that feels this cozy and put-together.
Jump to:
- Why You'll Love This Butternut Squash Pasta Salad
- Butternut Squash Pasta Salad Ingredients
- How To Make Butternut Squash Pasta Salad
- Substitutions and Variations
- Equipment For Butternut Squash Pasta Salad
- Storage Your Butternut Squash Pasta Salad
- Serving Suggestions
- Expert Tips
- FAQ
- Related
- Pairing
- Butternut Squash Pasta Salad
Butternut Squash Pasta Salad Ingredients
Here's everything you'll need, plus a little note on why each ingredient matters.
See Recipe Card Below This Post For Ingredient Quantities
Butternut Squash: This is the star of the dish. When sauteed with olive oil and sage, it turns golden and tender with a subtly sweet flavor that anchors the whole recipe. Look for a squash that feels firm and heavy.
Olive Oil : You'll use half to saute the squash and half to finish the dish. It adds richness and helps everything come together smoothly at the end.
Dried Sage : This is the flavor move that makes the squash taste like fall. Sage has a warm, slightly savory, almost woody note that pairs perfectly with the sweetness of butternut squash.
Pasta : The little cup shape of orecchiette is ideal here it catches bits of squash and parmesan in every bite. You can swap in another short pasta if needed.
Fresh Parsley : Adds a bright, clean herbal note that keeps the dish from feeling heavy. Chop it roughly it doesn't need to be perfect.
Dried Cranberries : These bring a sweet-tart contrast that balances the savory squash and salty parmesan. Don't skip them.
Shredded Parmesan : Salty, nutty, slightly sharp parmesan ties the whole dish together and adds a savory depth in every bite.
Salt & Pepper : Season the squash as it cooks and adjust again at the end. The squash soaks up seasoning as it sautes, so don't be shy.
How To Make Butternut Squash Pasta Salad
Here's everything in order. Simple, quick, and beginner-friendly.
Prepare the squash: Cut off both ends of the butternut squash so it has a flat, stable base. Use a vegetable peeler to remove the skin all the way around. Slice off a few rounds from the narrow end to shorten it, then cut straight down through the center. Scoop out the seeds and pulp with a spoon, then dice the squash into small cubes.
Saute the squash: Heat 2 tablespoon of olive oil in a large pot or skillet over medium heat. Add the diced squash, then sprinkle with sage, salt, and pepper. Cook for 10 to 15 minutes, stirring occasionally, until the squash is tender and slightly translucent. It should feel soft when pressed with a spoon and have a texture similar to cooked potatoes. Taste a piece to make sure it's fully cooked through.
Cook the pasta: While the squash cooks, bring a separate pot of salted water to a boil. Cook the orecchiette according to the package directions usually 7 to 10 minutes until al dente. Drain and set aside.
Combine everything: Once the squash is tender and the pasta is drained, add the pasta, dried cranberries, and chopped parsley directly to the pot with the squash. Stir gently to combine all the ingredients evenly.
Finish the dish: Drizzle the remaining 2 tablespoon of olive oil over the top. Taste and add more salt and pepper as needed. Stir in the shredded parmesan last, folding it in so it melts slightly into the warm pasta. Serve warm and enjoy.
Substitutions and Variations
No orecchiette? Any short pasta works well here rotini, penne, farfalle, or fusilli are all great options. Just cook to al dente.
Fresh sage instead of dried: Use about 6 to 8 fresh sage leaves, chopped finely. Fresh sage is a bit milder, so you can be a little generous.
No dried cranberries? Raisins, dried cherries, or even pomegranate seeds work as a swap. Each one brings a slightly different sweetness, but all three complement the squash well.
Parmesan substitute: Pecorino romano works beautifully here and adds a slightly saltier, sharper bite. Nutritional yeast is a good dairy-free option if needed.
Want to add protein? Grilled chicken, white beans, or chickpeas all mix in nicely and make the dish a fuller meal.
Equipment For Butternut Squash Pasta Salad
You don't need anything fancy for this Butternut Squash Pasta Salad just a few basics.
- Large pot or skillet (for sauteing the squash)
- Knife and cutting board
- Vegetable peeler
- Spoon for scooping squash seeds
- Pasta pot and colander
Storage Your Butternut Squash Pasta Salad
Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors actually deepen a bit overnight, which makes this a great make-ahead option.
Reheating: Warm it gently in a skillet over medium-low heat with a tiny splash of water or olive oil to loosen it up. You can also eat it cold or at room temperature — it works well either way.
Freezing: This one doesn't freeze well. The pasta texture changes once frozen and thawed, so it's best enjoyed fresh or within a few days from the fridge.
Serving Suggestions
This Butternut Squash Pasta Salad is flexible enough to work as a side or a main.
Serve it warm alongside roasted chicken or grilled sausage for a hearty fall dinner. It also makes a really nice Thanksgiving side dish it holds up well on a buffet table and travels easily if you're bringing it somewhere.
For a lighter meal, serve it next to a simple green salad with a lemon vinaigrette. The brightness of the Butternut Squash Pasta Salad balances the richness of the pasta nicely.
It's also great at room temperature for a packed lunch or a potluck contribution. Just hold off on the parmesan until right before serving if you're making it ahead.
Expert Tips
Cut the squash small and even. Smaller, uniform cubes cook faster and more evenly. Aim for pieces roughly half an inch across they'll get tender in the 10 to 15 minute window without getting mushy.
Don't skip seasoning the squash as it cooks. Adding salt and pepper right when the squash hits the pan helps the flavor develop as it sautes, rather than just sitting on the surface.
Reserve a small splash of pasta water. Before you drain the pasta, scoop out about a quarter cup of the starchy cooking water. If the finished dish feels dry when you combine everything, a small splash of this loosens it up perfectly without diluting the flavor.
Add the parmesan last, off the heat. Stirring it in while the mixture is still warm (but not aggressively hot) lets it melt slightly into the dish without getting stringy or clumping.
FAQ
Can you use butternut squash as pasta?
Yes, and it's actually a popular option. You can use a spiralizer to turn butternut squash into long noodle-like strands, often called butternut squash spaghetti. It's a lower-carb swap for traditional pasta and picks up sauces really well. In this recipe, though, the squash plays a supporting role alongside real pasta rather than replacing it, which gives you the best of both textures.
What sauce goes well with Butternut Squash Pasta Salad?
Butternut Squash Pasta Salad is naturally sweet and creamy, so it pairs beautifully with a few different sauces. A simple brown butter and sage sauce is a classic choice. A light cream sauce or a butternut cream pasta blended from roasted squash also works wonderfully. In this Butternut Squash Pasta Salad, olive oil acts as the "sauce" it keeps things simple and lets the squash flavor come through. A drizzle of balsamic glaze over the top is also a nice finishing touch if you want a little extra sweetness.
Can you use butternut squash instead of lasagne sheets?
You can, yes. Thinly sliced Butternut Squash Pasta Salad works as a layer substitute in lasagna it's a popular gluten-free and lower-carb option. The texture is softer than pasta sheets after baking, but it holds up well when layered with cheese and sauce. Just slice it thin and even, and make sure the squash is fully cooked through by the time the lasagna comes out of the oven.
Is butternut squash pasta healthy?
It genuinely is. Butternut Squash Pasta Salad is high in fiber, vitamin A, and potassium, and relatively low in calories for how filling it is. This Butternut Squash Pasta Salad comes in at 397 calories per serving with 12 grams of protein, 5.69 grams of fiber, and about 10 grams of fat mostly from the olive oil and parmesan. It's a balanced, satisfying meal that doesn't feel like "diet food" at all. The parsley adds a little extra vitamin C, and the olive oil provides healthy fats that help your body absorb the nutrients from the squash.
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Pairing
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Butternut Squash Pasta Salad
Ingredients
- 3 lb. butternut squash peeled, seeded, and cubed
- 4 tablespoon olive oil divided, for cooking and drizzling
- 1 teaspoon dried sage adds flavor to the squash
- 1 lb. pasta orecchiette or your preferred type
- ½ bunch fresh parsley chopped
- ⅓ cup dried cranberries adds a sweet-tart flavor
- ¾ cup shredded parmesan for creamy, savory richness
- Salt to taste, for seasoning
- Pepper to taste, for seasoning
Instructions
- Cut the ends off the butternut squash to create a flat surface.
- Use a vegetable peeler to remove the skin and slice the squash into rounds.
- Cut the rounds into small cubes, remove the seeds and pulp.
- Heat 2 tablespoon of olive oil in a large pot or skillet over medium heat.
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Add the cubed squash, sage, salt, and pepper to the pan. Sauté for about 10-15 minutes until the squash is tender and lightly smashed.
- While the squash is cooking, bring a pot of water to a boil for the pasta. Add a generous amount of salt to the water.
- Cook the pasta according to package instructions, usually 7-10 minutes, until al dente. Drain and set aside.
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Once the squash is tender and the pasta is drained, combine the pasta, cranberries, and chopped parsley in the pan with the squash.
- Drizzle the remaining 2 tablespoon of olive oil over the pasta and squash mixture. Add more salt and pepper to taste.
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Stir in the shredded parmesan until evenly combined. Serve warm.
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