Squash Pasta Salad Recipe

Introduction

This Fall Salad is a vibrant mix of roasted butternut squash, bow tie pasta, and fresh baby spinach, tossed with a tangy maple-lime dressing. With crunchy pumpkin seeds and creamy goat cheese, it’s a perfect seasonal dish to enjoy the flavors of autumn.

Ingredients

• 1 lb butternut squash, peeled, seeded, and cubed into 1-inch cubes
• 1 tablespoon olive oil
• Salt and pepper, to taste
• ⅓ cup extra virgin olive oil
• 2 tablespoons Dijon mustard
• ¼ cup maple syrup
• 1 small lime, juice freshly squeezed
• 8 oz bow tie pasta
• 1 cup pumpkin seeds, toasted
• 8 oz baby spinach
• 4 oz goat cheese
• ½ cup dried cranberries

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet without overcrowding.
3. Step 3: Roast the squash for 20-30 minutes, until tender and lightly browned. Remove from oven and set aside.
4. Step 4: While the squash roasts, prepare the dressing by combining the extra virgin olive oil, Dijon mustard, maple syrup, and lime juice in a jar. Whisk vigorously until emulsified. Adjust lime juice to taste.
5. Step 5: Bring a large pot of water to boil, add the bow tie pasta, and cook according to package instructions. Drain and rinse under cold water to cool.
6. Step 6: In a large serving bowl, combine the roasted butternut squash, cooked pasta, baby spinach, pumpkin seeds, dried cranberries, and goat cheese.
7. Step 7: Pour in enough dressing to lightly coat the salad (you may not need to use it all). Toss gently to combine all ingredients.
8. Step 8: Serve the salad topped with fresh thyme leaves, avoiding any woody sprigs.

Tips & Variations

• For a nutty crunch, toast the pumpkin seeds in a dry skillet over medium heat until fragrant before adding to the salad.
• Substitute goat cheese with feta or ricotta salata for a different flavor profile.
• Add cooked chicken or chickpeas to make the salad more filling.
• If fresh thyme is unavailable, fresh parsley or basil can be used as a garnish.
• Use gluten-free pasta if you prefer a gluten-free version.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate until ready to serve to prevent the spinach from wilting. When reheating, avoid microwaving the entire salad; instead, let it come to room temperature and toss gently to refresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can roast the butternut squash and cook the pasta a day ahead. Store all components separately, then assemble and dress the salad just before serving to keep everything fresh.

Can I use other types of squash?

Absolutely! Acorn or kabocha squash can be roasted and used as substitutes, but adjust roasting time as needed based on their texture and size.

Squash Pasta Salad Recipe

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4.6 from 351 reviews

This vibrant Fall Salad combines the earthy warmth of roasted butternut squash with the freshness of baby spinach, nutty pumpkin seeds, tangy goat cheese, and sweet dried cranberries. Tossed with a zesty maple-Dijon-lime dressing and served with al dente bow tie pasta, it’s a hearty and colorful dish perfect for autumn gatherings or a wholesome meal any day.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Butternut Squash

• 1 lb butternut squash, peeled, seeded, and cubed into 1-inch cubes
• 1 tablespoon olive oil
• Salt, to taste
• Black pepper, to taste

Salad Dressing

• ⅓ cup extra virgin olive oil
• 2 tablespoons Dijon mustard
• ¼ cup maple syrup
• Juice of 1 small lime (freshly squeezed)

Salad Ingredients

• 8 oz bow tie pasta
• 1 cup pumpkin seeds, toasted
• 8 oz baby spinach
• 4 oz goat cheese
• ½ cup dried cranberries
• Fresh thyme leaves (for garnish)

Instructions

1. Preheat and Prepare Squash: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Roast Butternut Squash: Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on the prepared baking sheet. Spread the cubes out in a single layer without overcrowding. Roast for 20 to 30 minutes until the squash is tender and slightly caramelized.
3. Make Salad Dressing: While the squash roasts, combine the extra virgin olive oil, Dijon mustard, maple syrup, and freshly squeezed lime juice in a mason jar. Whisk vigorously with a fork until the dressing is fully emulsified and smooth. Adjust lime juice to your taste if desired.
4. Cook Pasta: Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop further cooking and cool it down.
5. Assemble the Salad: In a large serving bowl, combine the roasted butternut squash, cooked pasta, toasted pumpkin seeds, baby spinach, dried cranberries, and crumbled goat cheese. Pour enough salad dressing over the ingredients (you may not need all) and toss gently to combine everything evenly.
6. Garnish and Serve: When ready to serve, sprinkle fresh thyme leaves over the salad for a fragrant and decorative finish. Serve immediately and enjoy your delicious fall-inspired salad!

Notes

• Ensure the butternut squash is cut into fairly uniform cubes for even roasting.
• To toast pumpkin seeds, spread them on a dry skillet over medium heat until golden and fragrant, about 3-5 minutes.
• If you prefer a vegan version, omit the goat cheese or substitute with a plant-based alternative.
• Leftover dressing can be stored in the refrigerator for up to 5 days.
• Adding a handful of chopped fresh parsley or basil can add extra herbaceous flavor.
• For a crunchier texture, consider adding chopped toasted pecans or walnuts.

Keywords: Fall salad, roasted butternut squash salad, autumn salad, pumpkin seed salad, goat cheese salad, pasta salad, maple dressing