Description
A delightful mix of sweet and savory, perfect for potlucks, weeknight dinners, or meal prepping. Roasted butternut squash, crisp apples, and crunchy pecans combine for a delicious autumn experience.
Ingredients
Scale
- 1 pound (450g) pasta (penne or farfalle)
- 1 butternut squash, peeled, seeded, and cubed
- 1 red onion, thinly sliced
- 2 apples, cored and chopped
- 1 cup (120g) dried cranberries
- 1 cup (100g) pecans, chopped
- 4 ounces (115g) goat cheese, crumbled (optional)
- Fresh parsley, chopped, for garnish
- 1/2 cup (120ml) olive oil
- 1/4 cup (60ml) apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- Cook pasta according to package directions. Drain and rinse with cold water. Set aside.
- In a large bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper.
- Add the cooked pasta, roasted butternut squash, sliced red onion, chopped apples, dried cranberries, and pecans to the bowl with the dressing. Toss well to combine.
- If desired, gently fold in crumbled goat cheese.
- Garnish with fresh parsley before serving. Serve warm or cold.
Notes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Fat: 20g
- Carbohydrates: 55g
- Protein: 15g