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Best Fall Pasta Salad with Roasted Butternut Squash

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This crowd-pleasing fall pasta salad with roasted butternut squash combines sweet caramelized squash, tangy cranberries, crunchy pecans, and a balsamic vinaigrette for a perfect autumn dish. It’s quick, easy, and ideal for gatherings.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed into 1/2-inch pieces (about 4 cups)
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 ounces (340g) short pasta like rotini, farfalle, or penne
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, roughly chopped and toasted
  • 1/3 cup crumbled feta cheese (or goat cheese)
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup thinly sliced red onion
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1/2-inch cubes. Toss with olive oil, maple syrup, smoked paprika, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  3. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and rinse pasta under cold water.
  4. In a dry skillet over medium heat, toast chopped pecans for 3-4 minutes until fragrant. Let cool.
  5. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette.
  6. In a large mixing bowl, combine cooled pasta, roasted squash, dried cranberries, toasted pecans, crumbled feta, parsley, and red onion. Pour vinaigrette over and toss gently. Add a splash of reserved pasta water if needed.
  7. Let the salad rest at room temperature for at least 15 minutes before serving to allow flavors to meld.

Notes

For best results, don’t skip rinsing the pasta with cold water to prevent gumminess. Avoid overcrowding the baking sheet to ensure proper caramelization. Dress the salad while pasta and squash are still slightly warm for better absorption. Make vinaigrette a day ahead for deeper flavor. For a vegan version, skip the feta or use a plant-based alternative. For gluten-free, use gluten-free pasta. For nut-free, replace pecans with roasted pumpkin seeds or sunflower seeds.

Nutrition

Keywords: fall pasta salad, roasted butternut squash, autumn pasta salad, vegetarian pasta salad, easy pasta salad

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