This fall pasta salad recipe showcases the best autumn fruits and vegetables creating a delicious flavor combination. It's a delicious side dish for Thanksgiving, but also perfect for a meal during the week.
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 12people
Calories 211kcal
Ingredients
Pasta Salad
½butternut squashcut into ½ inch pieces (about 2 cups)
Toss the butternut squash with the olive oil and spread out onto a baking sheet tray.
Place into a 400° F oven and cook for 30-40 minutes or until tender.
When squash is ready, remove from the oven and allow to cool.
Make the dressing
Soak ¼ cup dried cranberries in hot water for 10 minutes to rehydrate. Strain and reserve the soaking liquid.
Place the cranberries in a blender and add the remaining dressing ingredients, except for the oil. Blend well then slowly add the olive oil to the blender while it is running. If dressing is too thick, add 1-2 tablespoons of the reserved soaking liquid to thin out the dressing. Add salt and pepper to taste.
Assemble the Salad
Combine the roasted squash, cooked pasta, red onion, cranberries and apple in a bowl and toss together with the dressing.
Taste and season with more salt and pepper if desired. Top with toasted walnuts before serving.
Notes
Worried about your apples turning brown? Toss them in a bit of lemon juice, vinegar, or apple juice after they’re cut to keep them from browning.
Add the dressing to your butternut squash pasta salad just before serving (or no more than one hour before).
If taking the salad to go or using it for meal prep, make the dressing but keep it stored separately until just before eating.
Taking the time to roast (oven or air fryer) the butternut squash really enhances the naturally sweet flavor of the squash.
Use frozen butternut squash to save a bit of prep time. Frozen veggies are frozen at the peak of freshness meaning they maintain the flavor and nutrients of the fresh.