Butternut Squash Pasta Salad
This recipe is not only unique, but also healthy! It’s also a nice change from the typical pasta salad recipes and great for the fall season!
Ingredients
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- 1 12-oz package purchased butternut squash cubes (2 1/2 cups)
- 1 Tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 6 oz multigrain or whole-wheat bow tie, penne, or elbow pasta
- 2 Tbsp apple cider vinegar
- 1 Tbsp olive oil
- 1 Tbsp pure maple syrup
- 1 tsp Dijon-style mustard
- 1/4 tsp salt
- 1 medium red apple, cored and sliced or chopped
- 1/4 cup dried cherries or cranberries
- 4 cups spring mix greens
- 1/4 cup pine nuts, toasted
Instructions
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- Preheat oven to 400°F. Line a shallow baking pan with foil; coat foil with cooking spray. Add butternut squash, olive oil, paprika, salt, and 1/8 tsp pepper to pan; toss to coat. Roast squash 20 minutes or until tender, stirring once.
- Meanwhile, cook pasta according to package directions. Drain.
- In a large bowl, whisk together vinegar, oil, syrup, mustard, salt, and the remaining 1/8 tsp pepper until smooth. Remove 1 tsp dressing to a small bowl; add apple and toss to coat. Add hot cooked pasta and dried cherries to remaining dressing; toss to coat. Divide greens among four pint jars. Top with pasta mixture, apple, roasted butternut squash, and pine nuts. Cover and chill up to 3 days.
Enjoy!!
*Recipe Source: https://www.eatthis.com/butternut-squash-pasta-salad-recipe/
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