Description
A vibrant and flavorful 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 dried sage, salt, and pepper. Perfect as a warm side dish or a light main course.
Ingredients
Scale
Vegetables and Herbs
- 1 3 lb. butternut squash
- 1/2 bunch fresh parsley
Pantry Items
- 4 Tbsp olive oil (divided)
- 1 tsp dried sage
- 1 lb. pasta (orecchiette)
- 1/3 cup dried cranberries
- 3/4 cup shredded parmesan
- Salt and pepper to taste
Instructions
- Prepare the Butternut Squash: Cut the ends off the butternut squash to create a flat surface. Stand it upright and peel off the skin using a vegetable peeler. Slice off rounds from the small end to shorten the squash, then cut down through the center of the thick end to expose the seeds. Scoop out the seeds and center pulp with a spoon. Dice the remaining squash into small cubes.
- Sauté the Squash: Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add the cubed squash, dried sage, and a generous sprinkle of salt and pepper. Sauté for 15 minutes until the squash is tender, slightly translucent, and beginning to break apart like cooked potato. Taste to ensure doneness, then turn off the heat.
- Cook the Pasta: While the squash cooks, bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package directions for 10 minutes or until al dente. Drain the pasta well.
- Combine Ingredients: To the pot or skillet with the sautéed squash, add the drained pasta, dried cranberries, and chopped fresh parsley. Stir to combine everything evenly.
- Finish and Serve: Drizzle the remaining 2 tablespoons of olive oil over the mixture, season with salt and pepper to taste, then stir in the shredded parmesan cheese. Serve the pasta salad warm for best flavor.
Notes
- Use orecchiette or a similar small, sturdy pasta to hold the ingredients well.
- For added crunch, consider topping with toasted nuts like walnuts or pecans.
- To make this dish vegetarian, ensure the parmesan is vegetarian-friendly or substitute with a vegan cheese alternative.
- Leftovers can be refrigerated and gently reheated or served at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 8 mg
