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Cozy Fall Pasta Salad with Roasted Butternut Squash and Feta

cozy fall pasta salad with roasted butternut squash and feta - featured image
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A quick and easy fall pasta salad featuring roasted butternut squash, creamy feta, and a tangy maple-balsamic dressing. Perfect for weeknights or fall gatherings.

Ingredients

Scale
  • 12 ounces (340g) short pasta (fusilli, farfalle, or orecchiette)
  • 3 cups (about 400g) butternut squash, peeled and cubed into 1/2-inch pieces
  • 3 tablespoons olive oil, divided
  • 1 tablespoon fresh sage leaves, chopped
  • 1/2 cup (60g) crumbled feta cheese
  • 1/4 cup (30g) pine nuts
  • 1/4 cup (30g) dried cranberries
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • 1/3 cup (80ml) extra virgin olive oil

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, toss cubed butternut squash with 1 tablespoon olive oil, chopped sage, salt, and pepper. Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and caramelized. Set aside to cool slightly.
  3. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, rinse with cool water, and toss with a drizzle of olive oil to prevent sticking.
  4. In a small skillet over medium heat, toast pine nuts until golden and fragrant, about 2-3 minutes. Transfer to a bowl. Optionally, fry extra sage leaves in a drizzle of oil until crisp.
  5. In a small bowl or jar, combine balsamic vinegar, maple syrup, Dijon mustard, and minced garlic. Whisk in extra virgin olive oil until emulsified. Season with salt and pepper.
  6. In a large bowl, combine cooked pasta, roasted squash, toasted pine nuts, dried cranberries, and most of the feta. Pour dressing over and toss gently. Adjust seasoning.
  7. Transfer to a serving platter. Top with remaining feta and crispy sage leaves if using. Serve warm, at room temperature, or cold.

Notes

For best results, let the roasted squash cool slightly before assembling to prevent the feta from melting. Start with three-quarters of the dressing and add more as needed. The salad can be made a day ahead; add a splash of olive oil or balsamic before serving if dry.

Nutrition

Keywords: fall pasta salad, butternut squash, feta, maple balsamic, easy weeknight dinner, vegetarian

Find it online: https://forkifyfun.com/cozy-fall-pasta-salad-with-roasted-butternut-squash-and-feta/