Fall Pasta Salad with Butternut Squash: A Cozy and Easy Delight
A delightful fall pasta salad featuring roasted butternut squash, perfect for cozy gatherings.
- 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
- 1 pound butternut squash, peeled and diced
- 8 ounces pasta of choice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup feta cheese, crumbled
- 1/4 cup dried cranberries
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- Cook pasta according to package instructions; drain and set aside.
- In a large bowl, combine the roasted butternut squash, cooked pasta, parsley, feta cheese, and cranberries.
- Toss gently and serve warm or at room temperature.
Notes
- For a vegan option, omit the feta cheese.
- Add toasted nuts for extra crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg
Keywords: pasta salad, fall flavors, butternut squash, cozy recipe