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Best Fall Pasta Salad with Roasted Butternut Squash

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A crowd-pleasing fall pasta salad featuring roasted butternut squash, a tangy maple-Dijon dressing, and crunchy pecans. Perfect for potlucks, Friendsgiving, or any autumn gathering.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled and cut into 1/2-inch cubes (about 4 cups)
  • 1 pound short pasta (such as fusilli, rotini, or farfalle)
  • 1/4 cup extra virgin olive oil, divided
  • 3 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 3 cups packed arugula
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans, roughly chopped
  • 1/2 cup crumbled feta cheese
  • Salt and black pepper to taste
  • 1 clove garlic, minced

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare the butternut squash: peel, halve lengthwise, scoop out seeds, and cut into 1/2-inch cubes. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on the prepared baking sheet.
  3. Roast the squash for 25-30 minutes, flipping halfway through, until tender and caramelized. Let cool slightly.
  4. While the squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and rinse with cold water.
  5. Make the dressing: In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, minced garlic, 1/4 cup olive oil, and a pinch of salt and pepper until smooth and emulsified.
  6. Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Set aside to cool.
  7. In a large mixing bowl, combine cooled pasta, roasted squash, arugula, dried cranberries, and toasted pecans. Pour dressing over and toss gently to coat.
  8. Gently fold in crumbled feta cheese, reserving some for garnish. Transfer to a serving platter and sprinkle remaining feta on top.
  9. Serve warm, at room temperature, or chilled. If serving later, refrigerate and let sit at room temperature for 15-20 minutes before serving.

Notes

For best results, don’t overcrowd the baking sheet when roasting squash. Reserve pasta water to adjust dressing consistency if needed. The salad tastes even better after sitting for a few hours. Add arugula just before serving to prevent wilting.

Nutrition

Keywords: fall pasta salad, roasted butternut squash, maple Dijon dressing, vegetarian pasta salad, make-ahead salad

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