Description
This Butternut Squash Pasta Salad is a warm and comforting dish featuring tender sautéed butternut squash, al dente orecchiette pasta, fresh parsley, dried cranberries, and shredded parmesan cheese. Tossed in olive oil and seasoned with sage, salt, and pepper, it makes a delightful fall-inspired main course or side dish.
Ingredients
Scale
Vegetables
- 1 3 lb. butternut squash
- 1/2 bunch fresh parsley
Pasta
- 1 lb. orecchiette pasta
Other Ingredients
- 4 Tbsp olive oil (divided)
- 1 tsp dried sage
- 1/3 cup dried cranberries
- 3/4 cup shredded parmesan
- Salt & pepper to taste
Instructions
- Prepare the squash: Cut the ends off the butternut squash to create a flat surface. Stand it upright and peel the skin off using a vegetable peeler. Slice the small end to shorten the squash. Cut down the thick end to expose the seeds, then scoop out the seeds and pulp. Cut the remaining flesh into small cubes.
- Sauté the squash: Heat 2 tablespoons of olive oil in a large pot or skillet over medium heat. Add the cubed squash, dried sage, and a generous sprinkle of salt and pepper. Cook, stirring occasionally, until the squash is tender and slightly translucent, about 15 minutes. Test doneness by tasting a cube. Turn off the heat once done.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions, about 10 minutes, until al dente. Drain the pasta thoroughly.
- Combine ingredients: Add the cooked pasta, dried cranberries, and chopped fresh parsley to the pot with the sautéed squash. Stir gently to combine all ingredients.
- Finish and serve: Drizzle the remaining 2 tablespoons of olive oil over the mixture, season with additional salt and pepper to taste, and stir in the shredded parmesan cheese. Serve the pasta salad warm.
Notes
- Use freshly grated parmesan cheese for the best flavor and texture.
- If you prefer a cold pasta salad, allow the mixture to cool and refrigerate before serving.
- Substitute dried sage with fresh sage if available, using about 1 tablespoon chopped fresh sage.
- Orecchiette can be replaced with other small pasta shapes like penne or farfalle if preferred.
- For a vegan version, omit the parmesan or use a vegan cheese alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 10 mg
