Description
This Butternut Squash Pasta Salad is a warm and comforting dish perfect for autumn. Featuring tender sautéed butternut squash cubes infused with sage, combined with orecchiette pasta, dried cranberries, fresh parsley, and shredded parmesan, this salad offers a delightful balance of sweet, savory, and fresh flavors with a satisfying texture.
Ingredients
Butternut Squash
- 1 (3 lb) butternut squash
- 2 Tbsp olive oil
- 1 tsp dried sage
- Salt and pepper, to taste
Pasta and Salad Mix
- 1 lb orecchiette pasta
- 1/2 bunch fresh parsley, chopped
- 1/3 cup dried cranberries
- 3/4 cup shredded parmesan cheese
- 2 Tbsp olive oil
- Salt and pepper, to taste
Instructions
- Prepare the Butternut Squash: Cut off the ends of the squash to create stable surfaces. Stand the squash on one end and peel off the skin using a vegetable peeler. Slice off a few rounds from the small end to shorten it, then cut through the center of the thick end to expose the seeds. Scoop out the seeds and pulp with a spoon. Cut the peeled 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, salt, and pepper. Sauté for about 10-15 minutes, stirring occasionally, until the squash becomes tender, translucent, and easy to mash slightly, similar to a cooked potato. Test a few cubes to ensure they are cooked through, then turn off the heat.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions, about 7-10 minutes, until al dente. Drain the pasta well.
- Combine Ingredients: Add the drained pasta to the pot with the cooked squash. Stir in the dried cranberries and chopped parsley, mixing thoroughly to combine all the flavors.
- Finish the Salad: Drizzle the remaining 2 tablespoons of olive oil over the mixture and season with salt and pepper to taste. Stir in the shredded parmesan cheese until evenly distributed. Serve the pasta salad warm and enjoy!
Notes
- You can substitute other small-shaped pasta if orecchiette is unavailable.
- For a vegan version, omit the parmesan or use a plant-based cheese alternative.
- Fresh sage can be used instead of dried; use about 1 tablespoon chopped fresh.
- This salad is best served warm but can also be refrigerated and slightly reheated.
- Adding toasted nuts like walnuts or pecans can add extra crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
