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Butternut Squash Pasta Salad A black bowl filled with orecchiette pasta mixed with roasted butternut squash cubes, dried cranberries, chopped parsley, and topped with grated Parmesan cheese on a wooden surface.

Butternut Squash Pasta Salad

A delightful balance of sweet and savory flavors with roasted Butternut Squash Pasta Salad, parmesan, and cranberries.
5 from 1 vote
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Course: Salad, Side Dish
Cuisine: American, Italian
Keyword: butternut squash, fall recipes, pasta salad, side dish
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8
Calories: 397kcal
Cost: $9

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.
  • 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.
    Close-up of a stainless steel pot filled with diced butternut squash cubes seasoned with herbs and black pepper, with a wooden spoon resting inside on a stovetop.
  • 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.
  • Once the squash is tender and the pasta is drained, combine the pasta, cranberries, and chopped parsley in the pan with the squash.
    A pot filled with diced butternut squash, dried cranberries, and chopped parsley being stirred with a wooden spoon on a stovetop.
  • Drizzle the remaining 2 tablespoon of olive oil over the pasta and squash mixture. Add more salt and pepper to taste.
  • Stir in the shredded parmesan until evenly combined. Serve warm.
    A large metal pot of orecchiette pasta combined with roasted butternut squash, dried cranberries, and parsley, topped with a pile of freshly grated Parmesan cheese and a wooden spoon inside.

Notes

This dish is perfect for cozy fall gatherings with a lovely blend of flavors, from the roasted butternut squash to the tangy cranberries and savory parmesan.

Nutrition

Serving: 1serving | Calories: 397kcal (20%) | Carbohydrates: 67.78g (23%) | Protein: 12g (24%) | Fat: 9.94g (15%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 10mg (3%) | Sodium: 243.66mg (11%) | Potassium: 540mg (15%) | Fiber: 5.69g (24%) | Sugar: 10g (11%) | Vitamin A: 1800IU (36%) | Vitamin C: 15mg (18%) | Calcium: 220mg (22%) | Iron: 2.3mg (13%)
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