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Cozy Fall Pasta Salad with Roasted Butternut Squash

cozy fall pasta salad with roasted butternut squash - featured image
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A hearty fall pasta salad featuring roasted butternut squash, crispy sage, and a maple-tahini dressing. Perfect for weeknight dinners or holiday potlucks, this dish combines sweet caramelized squash with nutty pasta and a tangy, creamy dressing.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into ½-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 1 tablespoon maple syrup
  • 12 ounces pasta (fusilli or farfalle recommended)
  • 1 tablespoon kosher salt for pasta water
  • ¼ cup tahini, stirred well
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons warm water
  • 1 small garlic clove, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup fresh sage leaves (about 10–12 leaves)
  • 1 tablespoon butter or olive oil (for frying sage)
  • ½ cup toasted pecans or walnuts, roughly chopped
  • ¼ cup dried cranberries
  • ½ cup crumbled goat cheese or feta (optional)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Peel the butternut squash, cut it in half lengthwise, scoop out the seeds, and cut into ½-inch cubes.
  2. Toss the squash with olive oil, salt, pepper, and maple syrup on a baking sheet. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until tender and golden.
  3. While the squash roasts, bring a large pot of water to a boil. Add 1 tablespoon salt, then cook pasta according to package directions until al dente.
  4. Drain the pasta, reserving about ½ cup of starchy pasta water. Rinse briefly with cool water, then drizzle with a little olive oil and toss to prevent sticking.
  5. Make the dressing: In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, warm water, minced garlic, salt, and pepper until smooth and pourable.
  6. Optional: Fry sage leaves in 1 tablespoon butter or olive oil in a small skillet over medium heat for about 30 seconds per side until crisp. Transfer to a paper towel-lined plate.
  7. In a large bowl, combine cooked pasta, roasted butternut squash, toasted pecans, dried cranberries, and half of the crumbled cheese. Pour dressing over and toss gently. Add a splash of reserved pasta water if needed.
  8. Let the salad rest for 10-15 minutes before serving to allow flavors to meld.
  9. Top with remaining cheese, crispy sage leaves, and fresh parsley just before serving.

Notes

Don’t skip roasting the squash with maple syrup for deep caramelization. Always whisk tahini with warm water and maple syrup before adding vinegar to prevent seizing. Cook pasta al dente and salt the water generously. For make-ahead, keep dressing separate and toss before serving. Store in an airtight container in the refrigerator for up to 4 days; add a splash of olive oil or extra dressing when reheating.

Nutrition

Keywords: fall pasta salad, roasted butternut squash, maple tahini dressing, vegetarian pasta, cozy fall recipe

Find it online: https://eliplate.com/cozy-fall-pasta-salad-with-roasted-butternut-squash-easy-recipe/