Oh my goodness, if you’re looking for a dish that screams fall, you’ve got to try my Fall Pasta Salad with Butternut Squash! I mean, what’s not to love about tender, roasted butternut squash mingling with the twisty goodness of rotini pasta? It’s like autumn on a plate! Every bite is a delightful dance of flavors and textures—from the sweet and nutty squash to the crunchy walnuts and the tangy feta. Trust me, this pasta salad has it all!

Every year, as the leaves start to change and the air gets that crisp chill, I whip up this salad for family gatherings. It’s become a bit of a tradition, and I can’t tell you how many compliments I’ve received! I remember one Thanksgiving, my cousin kept going back for seconds, and even thirds! It’s the perfect side dish for roasted turkey or just as a cozy meal all on its own. So, let’s dive into how to make this seasonal delight that will have everyone asking for your secret recipe!

Ingredients List

2 cups rotini pasta
2 cups butternut squash, cubed into bite-sized pieces
1 cup fresh spinach, chopped
1/2 cup dried cranberries
1/4 cup walnuts, roughly chopped
1/4 cup feta cheese, crumbled
3 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste

How to Prepare Instructions

First things first, preheat your oven to 400°F (200°C). This is where the magic begins!
While the oven is heating up, grab your cubed butternut squash and toss it in a bowl with the olive oil, salt, and pepper. Make sure every piece is coated; this will help it roast beautifully!
Spread the seasoned squash evenly on a baking sheet. Pop it in the oven and roast for about 25 minutes, or until it’s tender and slightly caramelized. Oh, the smell is divine!
While the squash is roasting, cook your rotini pasta according to the package instructions. You want it al dente, so keep an eye on it! Once it’s done, drain it and set aside.
In a large mixing bowl, combine the cooked pasta, roasted butternut squash, chopped spinach, dried cranberries, chopped walnuts, and crumbled feta cheese. It’s a colorful medley of yum!
Finally, drizzle the balsamic vinegar over the salad and toss everything together gently until well mixed. Taste and adjust the seasoning with more salt and pepper if needed.
You can serve this salad warm right away or let it chill in the fridge for a bit. Either way, it’s going to be a hit!

Nutritional Information

Now, let’s talk numbers! This Fall Pasta Salad with Butternut Squash is not just delicious but also packed with good-for-you ingredients. Here’s a rough estimate of the nutritional values per serving:

Calories: 320
Fat: 15g
Protein: 8g
Carbohydrates: 42g
Sugar: 6g
Sodium: 150mg
Fiber: 5g

Keep in mind, these values are estimates and can vary based on specific ingredients or portions. But isn’t it nice to know you’re indulging in something that tastes amazing while also being a bit nutritious? Enjoy every flavorful bite without the guilt!

Why You’ll Love This Recipe

Quick and easy preparation—perfect for busy weeknights or last-minute gatherings!
Seasonal flavors that celebrate the best of fall with every bite of roasted butternut squash.
Healthy ingredients packed with nutrients, making it a guilt-free indulgence.
Versatile enough to serve as a main dish or a side, pairing beautifully with roasted meats or enjoyed on its own.
Customizable—feel free to toss in your favorite veggies or swap the feta for a different cheese!
Made ahead of time for easy entertaining; it tastes just as good, if not better, the next day!

Tips for Success

Alright, let’s make sure your Fall Pasta Salad with Butternut Squash turns out absolutely perfect! Here are my top tips for success that’ll have you feeling like a culinary superstar:

Roast until golden: When roasting the butternut squash, keep an eye on it! You want it to be tender but also beautifully caramelized. A little char adds a lovely depth of flavor!
Fresh is best: If you can, use fresh spinach instead of frozen. It adds a vibrant color and crisp texture that really brightens up the salad.
Nutty goodness: Walnuts can be swapped for pecans or even toasted pumpkin seeds if you’re looking for a different crunch. Each option brings a unique flavor!
Cheese alternatives: Don’t have feta on hand? Crumbled goat cheese or even shredded mozzarella work great too! Just choose what you love most.
Flavor boost: For an extra kick, consider adding a teaspoon of Dijon mustard to the balsamic dressing. It enhances the flavor and adds a nice zing!
Make it ahead: This salad is a real champ when made a day in advance. The flavors meld beautifully overnight, so don’t hesitate to prep it ahead of time!
Experiment with veggies: Feel free to toss in roasted Brussels sprouts, sweet potatoes, or even some sautéed kale. The more, the merrier!
Serve it at room temperature: If you’re serving this at a gathering, let it sit out for a bit after chilling. Room temperature brings out the flavors beautifully!

With these tips, you’ll not only nail the recipe but also impress your guests with your kitchen prowess. You’ve got this!

Variations

If you’re in the mood to shake things up a bit, here are some fun and delicious variations for your Fall Pasta Salad with Butternut Squash. Trust me, the possibilities are endless, and you can make this dish your own!

Veggie Wonderland: Add roasted Brussels sprouts, sweet potatoes, or even some sautéed mushrooms to the mix. Each brings its own flavor and texture that’ll elevate your salad!
Go Green: Swap the spinach for arugula or kale for a peppery kick. Just make sure to massage the kale a bit to soften it up if you go that route!
Fruit Fusion: Toss in some diced apples or pears for a touch of sweetness that complements the squash perfectly. Dried figs or apricots can also add a delightful chewiness!
Change the Cheese: If feta isn’t your thing, try crumbled goat cheese or freshly shredded parmesan. Each cheese brings a unique taste that can completely transform the dish!
Different Dressings: While balsamic vinegar is a classic, you can switch it up with a lemon vinaigrette or a maple mustard dressing for a sweeter twist. Just whisk it up with some olive oil, and you’re good to go!
Protein Punch: For a heartier salad, consider adding some grilled chicken, chickpeas, or even black beans. It turns this side dish into a filling main course!
Nuts About Nuts: Mix it up with different nuts! Try pine nuts, pecans, or even slivered almonds for a crunchy surprise in each bite.
Herb Infusion: Fresh herbs can brighten up the flavors. Throw in some chopped fresh basil, parsley, or even dill for a fresh twist!

With these variations, you’ll never get bored of this Fall Pasta Salad with Butternut Squash. Feel free to get creative and make it your own—your taste buds will thank you!

Serving Suggestions

Now that you’ve crafted this gorgeous Fall Pasta Salad with Butternut Squash, let’s talk about what to serve alongside it to make your meal absolutely fantastic! This salad is so versatile that it can complement a variety of dishes and drinks. Here are some of my favorite pairings:

Roasted Turkey: With the holidays around the corner, this salad makes a stunning side dish for roasted turkey or chicken. The flavors of the squash and cranberries harmonize beautifully with the savory meat!
Grilled Fish: A light, flaky fish like salmon or cod works wonders with this salad. The freshness of the fish paired with the earthy squash is a match made in heaven!
Vegetarian Chili: If you’re looking for a cozy meal, serve this salad with a big bowl of hearty vegetarian chili. The warmth and spice of the chili perfectly balance the sweetness of the salad.
Quiche: For a brunch gathering, pair this salad with a slice of savory quiche. The creamy filling and buttery crust add a delightful contrast to the fresh, vibrant flavors of the salad.
Crispy Bread: A crusty baguette or some garlic bread is perfect for scooping up the salad or just for enjoying on the side. Trust me, you’ll want to mop up every bit of dressing!
Wines: For beverages, a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir complements the flavors beautifully. If you prefer non-alcoholic, try sparkling water with a splash of cranberry juice to echo the salad’s sweetness!

By pairing this Fall Pasta Salad with Butternut Squash with these dishes and drinks, you’ll create a well-rounded meal that celebrates all the wonderful flavors of the season. Enjoy every bite, and don’t forget to share with your friends and family—they’ll love it just as much as you do!

Storage & Reheating Instructions

So, you’ve made this delicious Fall Pasta Salad with Butternut Squash, and now you might have some leftovers. Don’t worry, this salad stores beautifully and makes for a quick meal later on! Here’s how to keep it fresh and tasty:

Storing Leftovers: Once your salad has cooled down, transfer it to an airtight container. It’ll stay fresh in the refrigerator for up to 3 days. Just make sure to cover it tightly to keep those flavors intact!
Reheating: If you prefer to enjoy it warm, you can gently reheat the salad in the microwave. Just add a splash of water to keep it moist, cover it loosely with a microwave-safe lid, and heat in 30-second intervals until warmed through. Be careful not to overdo it, or the pasta might get mushy!
Serving it Cold: However, I love serving this salad cold, straight from the fridge! The flavors really meld together, and it’s just as delicious. Feel free to toss in a little extra balsamic vinegar or olive oil to refresh it before serving!
Freezing: If you happen to have a large batch and want to save some for later, you can freeze the salad! Just place it in a freezer-safe container, and it’ll keep for about a month. When you’re ready to eat it, let it thaw in the fridge overnight before enjoying. Keep in mind that the texture of the greens might change slightly after freezing, but it’ll still taste great!

With these storage and reheating tips, you can enjoy your Fall Pasta Salad with Butternut Squash for days to come! It’s a perfect solution for busy weeknights or those moments when you just don’t feel like cooking. Enjoy!

Fall Pasta Salad with Butternut Squash: 7 Flavorful Tips

Author: Lisa
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Salad
Method: Roasting and mixing
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A seasonal pasta salad featuring roasted butternut squash and fresh ingredients.

Ingredients

Scale

2 cups rotini pasta
2 cups butternut squash, cubed
1 cup spinach, chopped
1/2 cup cranberries, dried
1/4 cup walnuts, chopped
1/4 cup feta cheese, crumbled
3 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with olive oil, salt, and pepper.
Spread the squash on a baking sheet and roast for 25 minutes.
Cook the rotini pasta according to package instructions; drain and set aside.
In a large bowl, combine the cooked pasta, roasted squash, spinach, cranberries, walnuts, and feta cheese.
Drizzle with balsamic vinegar and toss well to combine.
Serve warm or chilled.

Notes

Feel free to add your favorite vegetables.
This salad can be made a day in advance.
Store leftovers in the refrigerator.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 6g
Sodium: 150mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 5g
Protein: 8g
Cholesterol: 10mg

Keywords: Fall Pasta Salad, Butternut Squash, Vegetarian Salad

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