Description
A delicious and hearty Butternut Squash Pasta Salad featuring tender, sautéed butternut squash, orecchiette pasta, dried cranberries, fresh parsley, and shredded parmesan, tossed in olive oil and seasoned with sage, salt, and pepper. Perfect for a warm, comforting side or light main course.
Ingredients
Scale
Main Ingredients
- 1 3 lb. butternut squash
- 4 Tbsp olive oil (divided)
- 1 tsp dried sage
- 1 lb. pasta (orecchiette)
- 1/2 bunch fresh parsley
- 1/3 cup dried cranberries
- 3/4 cup shredded parmesan
- Salt & pepper to taste
Instructions
- Prepare the Squash: Cut the ends off the butternut squash to create a stable surface. Use a vegetable peeler to remove the skin. Slice rounds off the small end to shorten the squash, then cut down the center of the thick end to expose the seeds. Scoop out seeds and pulp with a spoon. Cut the remaining squash into small cubes.
- Sauté the Squash: Heat 2 tablespoons of olive oil in a large pot or skillet over medium heat. Add the cubed squash, dried sage, and a generous sprinkle of salt and pepper. Sauté for 10-15 minutes until the squash becomes tender, slightly translucent, and begins to mash like a cooked potato. Taste a piece to ensure it is cooked through. Turn off the heat.
- Cook the Pasta: While the squash is cooking, bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions (7-10 minutes) until al dente. Drain the pasta once cooked.
- Combine Ingredients: Add the drained pasta, dried cranberries, and chopped fresh parsley to the pot with the sautéed squash. Stir gently to combine all ingredients well.
- Finish and Serve: Drizzle the remaining 2 tablespoons of olive oil over the mixture. Season with additional salt and pepper to taste. Lastly, stir in the shredded parmesan cheese. Serve the pasta salad warm for best flavor.
Notes
- To speed up peeling, use a sharp vegetable peeler specifically designed for tough skins.
- If butternut squash is unavailable, acorn squash can be used as a substitute.
- Use freshly grated parmesan for best flavor and texture.
- For a vegetarian option, ensure pasta contains no eggs.
- Leftovers keep well refrigerated for up to 3 days and can be enjoyed cold or gently reheated.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 10 mg
