Delicious Fall Pasta Salad with Butternut Squash and Pecans
This hearty fall pasta salad combines roasted butternut squash, crunchy pecans, and a light dressing for the perfect autumn dish.
Ingredients
- 2 cups Pasta (penne or rotini)
- 2 cups Butternut squash peeled and cubed
- 1/4 cup Pecans chopped
- 2 tbsp Olive oil
- 2 cloves Garlic minced
- 1 tbsp Maple syrup
- 1 tbsp Apple cider vinegar
- to taste Salt
- to taste Black pepper
Instructions
- Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
- While the squash is roasting, cook the pasta according to the package instructions. Drain and set aside.
- In a small skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant. Add the chopped pecans and cook for another 2-3 minutes until the nuts are lightly toasted.
- In a small bowl, whisk together the maple syrup, apple cider vinegar, salt, and black pepper to create the dressing.
- In a large bowl, combine the cooked pasta, roasted butternut squash, and toasted pecans. Drizzle the dressing over the salad and toss gently to combine.
- Serve warm or at room temperature, and enjoy this hearty autumn salad!
Notes
This salad can be made ahead of time and stored in the refrigerator. Add some crumbled feta cheese for extra creaminess or fresh herbs like sage or thyme for a more aromatic flavor.
Nutrition
Calories: 310kcalCarbohydrates: 45gProtein: 7gFat: 14gSaturated Fat: 2gSodium: 350mgPotassium: 500mgFiber: 6gSugar: 9gVitamin A: 1600IUVitamin C: 25mgCalcium: 40mgIron: 2.5mg
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