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5 from 1 vote

Roasted Butternut Squash Pasta Salad

Ingredients

  • 1 small butternut squash peeled, seeded, and cut into 1-inch cubes
  • 1 medium purple onion quartered, then cut into 1-inch pieces
  • 1-2 cloves of garlic peeled (leave whole to roast)
  • ½ cup plus 2 tbsp olive oil divided
  • 1 tsp sea salt divided
  • ¼ tsp pepper
  • 1 – 12-ounce box GF pasta of choice I use Jovial GF Farfalle
  • 2-3 cups baby spinach finely chopped
  • 2 tbsp apple cider vinegar
  • 2 tbsp raw honey
  • ¼ tsp cinnamon
  • Pinch of red pepper flakes this leaves a “barely there” heat to the dressing, suitable for children. If you like more heat add more!
  • 1 small apple cut into 1-inch cubes (I do not peel mine, but you can)

Instructions

  • Pre-heat the oven to 350 degrees, and line a large baking sheet with Silpat or parchment paper.
  • Toss the cubed butternut squash, purple onions, and garlic clove on the sheet pan with 2 tbsp olive oil, ½ tsp sea salt, and the pepper. Roast the squash, onions, and garlic at 350 degrees for 25 minutes. While the veggies roast, you can cook the pasta and get the dressing started.
  • Get the pasta boiling, and put the chopped spinach in a large mixing bowl (you’ll be putting the hot, cooked pasta over the spinach to wilt it later)
  • To make the dressing, put ½ cup of olive oil, ¼ - ½ tsp sea salt, apple cider vinegar, raw honey, cinnamon, and red pepper flakes into a blender or Magic Bullet. When the veggies are done roasting, add the roasted clove of garlic, and 1 cup of the roasted squash/onions to the blender. Blend the dressing until smooth and taste for salt. (Set the rest of the roasted veggies aside to toss with the pasta salad later)
  • When the pasta is done boiling to al dente, drain the pasta, and give the pasta a quick rinse. Add the hot pasta to the chopped spinach in the mixing bowl, and toss to combine and wilt the spinach.
  • Add the remaining roasted squash and onion to the mixing bowl with the pasta, along with the chopped apples and the butternut squash dressing, and toss to combine. Taste for seasoning and serve warm, or chill at least 3 hours to serve cold.

Notes

  • The pasta salad can be used as a make ahead meal prep lunch or dinner, keeping in the refrigerator for up to 5 days. Warm it up with a splash of water if you prefer it warm, or eat it cold!
  • Change up the roasted veggies! You can swap some of the squash for carrots or parsnips, sweet potatoes, or another squash like acorn or pumpkin!
  • The dressing is...amazing! Make extra for your salads for the week. The dressing will keep for about 5-7 days.