Oh, fall is truly my favorite time to be in the kitchen! The crisp air and vibrant colors inspire me to whip up cozy meals that celebrate the season. One of my absolute go-to recipes is this delightful Fall Pasta Salad with Butternut Squash. It’s packed with roasted butternut squash that brings a touch of sweetness, and the mix of fresh ingredients just makes my heart sing! What I love most about this salad is its versatility—you can serve it warm for a comforting dish or chill it for a refreshing side. Plus, it’s perfect for potlucks or just a cozy dinner at home. Trust me, once you try this recipe, you’ll completely embrace the flavors of fall!
Ingredients for Fall Pasta Salad with Butternut Squash
Gathering the ingredients for this Fall Pasta Salad with Butternut Squash is part of the fun! Here’s what you’ll need:
- 2 cups rotini pasta
- 2 cups butternut squash, cubed
- 1 cup spinach, chopped
- 1/2 cup dried cranberries
- 1/4 cup walnuts, chopped
- 1/4 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Feel free to get creative! You could toss in some roasted red peppers or even some grilled chicken for added protein. The beauty of this salad is that it adapts to whatever you have on hand!
How to Prepare Fall Pasta Salad with Butternut Squash
Making this Fall Pasta Salad with Butternut Squash is as enjoyable as eating it! Let’s get cooking!
- First things first, preheat your oven to 400°F (200°C). This ensures your butternut squash roasts perfectly, caramelizing those natural sugars.
- Next, grab your cubed butternut squash and toss it in a bowl with 3 tablespoons of olive oil, salt, and pepper. Make sure every piece is coated—this will help it roast beautifully.
- Spread the seasoned squash out on a baking sheet in a single layer. Roast for about 25 minutes, or until it’s tender and slightly golden. You’ll love the aroma that fills your kitchen!
- While that’s roasting, cook 2 cups of rotini pasta according to the package instructions. Don’t forget to salt your water! Once it’s al dente, drain the pasta and set it aside to cool slightly.
- In a large mixing bowl, combine the warm pasta with the roasted butternut squash, 1 cup of chopped spinach, 1/2 cup of dried cranberries, 1/4 cup of chopped walnuts, and 1/4 cup of crumbled feta cheese. Stir gently to mix everything together, but be careful not to mush the squash!
- Finally, drizzle 2 tablespoons of balsamic vinegar over the salad and toss to combine. Give it a taste and adjust with more salt or pepper if needed. You can serve this dish warm or chill it in the fridge for a refreshing option!
And there you have it! A vibrant, seasonal salad that’s bursting with flavor and perfect for any occasion! Enjoy every bite!
Why You’ll Love This Recipe
- Embraces the flavors of fall with sweet roasted butternut squash
- Combines fresh, vibrant ingredients for a colorful presentation
- Perfectly balances sweetness from cranberries and creaminess from feta
- Versatile—enjoy it warm or chilled, making it great for any occasion
- Nutritious and satisfying, packed with healthy fats and fiber
- Easy to customize with your favorite veggies or proteins
- Great make-ahead dish for busy weeknights or potlucks
Tips for Success
To make your Fall Pasta Salad with Butternut Squash truly shine, here are a few tips I swear by! First, when roasting the butternut squash, make sure to spread it out evenly on the baking sheet. This helps it roast instead of steam, giving you that lovely caramelization. Don’t rush the roasting; let it get nice and golden for the best flavor!
If you want to switch things up, try adding other seasonal veggies like roasted Brussels sprouts or kale. You can also swap the walnuts for pecans or pumpkin seeds for a different crunch. And if you’re looking for extra protein, shredded chicken or chickpeas would be fantastic additions!
Lastly, don’t hesitate to play around with the dressing—add a touch of maple syrup to the balsamic for a hint of sweetness or sprinkle in some fresh herbs like parsley or thyme for an aromatic twist. Enjoy experimenting!
Variations on Fall Pasta Salad with Butternut Squash
One of the best things about this Fall Pasta Salad with Butternut Squash is how adaptable it is! You can really make it your own. For veggies, consider adding roasted beets or sweet potatoes for an earthy sweetness that complements the squash beautifully. If you’re feeling adventurous, some sautéed mushrooms or diced bell peppers could add a lovely crunch and flavor!
For a protein boost, shredded rotisserie chicken or chickpeas are fantastic options. They’ll keep you feeling full and satisfied. And don’t forget about cheese—try goat cheese for a tangy twist instead of feta!
As for dressings, a simple lemon vinaigrette can brighten things up, or you could add a hint of maple syrup to your balsamic for a seasonal sweetness. The possibilities are endless, so get creative and enjoy the flavors of fall!
Storage & Reheating Instructions
Storing your delicious Fall Pasta Salad with Butternut Squash is super easy, and it’s a great way to enjoy those lovely flavors again! After you’ve enjoyed your meal, make sure to transfer any leftovers to an airtight container. This will keep them fresh in the fridge for up to 3 days. Just be sure to let the salad cool to room temperature before sealing it up, to avoid any condensation.
When you’re ready to dig in again, there’s no need to worry about reheating if you love it cold! But if you’d prefer it warm, gently warm the salad in the microwave for about 30 seconds to a minute, stirring halfway through to ensure even heating. Just be careful not to overheat—it’s best enjoyed just warm rather than hot. Enjoy those fall flavors all over again!
Nutritional Information
Each serving of this delightful Fall Pasta Salad with Butternut Squash is approximately 320 calories, making it a satisfying yet light option. You’ll find about 15g of healthy fats, with 2g being saturated fat. It also contains 42g of carbohydrates and 5g of fiber, contributing to a filling meal. Plus, there’s 8g of protein to keep you energized! Keep in mind that these values are approximate and can vary depending on the specific ingredients you use. It’s always good to adjust according to your personal dietary needs!
FAQ About Fall Pasta Salad with Butternut Squash
Can I make this salad ahead of time? Absolutely! This Fall Pasta Salad with Butternut Squash actually tastes even better after the flavors have had time to meld. You can prepare it a day in advance and store it in the fridge.
What can I substitute for butternut squash? If you can’t find butternut squash, feel free to use sweet potatoes or even roasted carrots. They’ll add a similar sweetness and texture!
Is this salad gluten-free? To make it gluten-free, simply swap the rotini pasta for a gluten-free pasta alternative. There are plenty of options available these days!
Can I add protein to this salad? Definitely! Grilled chicken, chickpeas, or even crispy bacon can elevate this dish and make it more filling.
How long will leftovers last? Your leftovers will stay fresh in the refrigerator for up to 3 days. Just remember to keep it in an airtight container!
Call to Action
I’d love to hear what you think about this Fall Pasta Salad with Butternut Squash! If you try it, please leave a comment below to share your experience or any fun twists you added. And if you enjoyed this recipe, give it a rating! Your feedback means the world to me and helps others discover delicious fall flavors. Don’t forget to share your culinary creations on social media—tag me so I can see your beautiful salads! Happy cooking!
Print
Fall Pasta Salad with Butternut Squash: 7 Flavorful Tips
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting and mixing
- Cuisine: American
- Diet: Vegetarian
Description
A seasonal pasta salad featuring roasted butternut squash and fresh ingredients.
Ingredients
- 2 cups rotini pasta
- 2 cups butternut squash, cubed
- 1 cup spinach, chopped
- 1/2 cup cranberries, dried
- 1/4 cup walnuts, chopped
- 1/4 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25 minutes.
- Cook the rotini pasta according to package instructions; drain and set aside.
- In a large bowl, combine the cooked pasta, roasted squash, spinach, cranberries, walnuts, and feta cheese.
- Drizzle with balsamic vinegar and toss well to combine.
- Serve warm or chilled.
Notes
- Feel free to add your favorite vegetables.
- This salad can be made a day in advance.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Fall Pasta Salad, Butternut Squash, Vegetarian Salad