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Wholesome Fall Pasta Salad with Roasted Butternut Squash & Feta

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A hearty fall pasta salad featuring caramelized roasted butternut squash, salty feta, chewy pasta, and a tangy maple-Dijon vinaigrette. Perfect for meal prep and weeknight dinners.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cut into ¾-inch cubes (about 4 cups)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 8 ounces (about 2½ cups) short pasta (rotini or farfalle)
  • 4 ounces feta cheese, crumbled
  • ½ cup dried cranberries
  • ¼ cup toasted pumpkin seeds (pepitas)
  • 3 cups fresh baby spinach, roughly chopped
  • ¼ cup fresh parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1½ tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 small clove garlic, minced or grated
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper if desired.
  2. Prepare the butternut squash: cut off both ends, peel, cut in half lengthwise, scoop out seeds, and cut into ¾-inch cubes.
  3. Place cubed squash on the baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with salt, pepper, and smoked paprika. Toss to coat evenly. Spread in a single layer. Roast for 25-30 minutes, flipping halfway, until tender and edges are golden brown.
  4. While squash roasts, bring a large pot of generously salted water to a boil. Cook pasta according to package directions until al dente. Reserve about ½ cup pasta water before draining. Drain pasta.
  5. Make the vinaigrette: in a small bowl or jar, combine 3 tablespoons olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper. Whisk or shake until well combined.
  6. Transfer drained pasta to a large mixing bowl. Pour about two-thirds of the dressing over the warm pasta and toss well. Let sit for about 5 minutes.
  7. Add chopped spinach to the bowl with the dressed pasta. Add the roasted squash (still warm) and toss gently.
  8. Add crumbled feta, dried cranberries, toasted pumpkin seeds, and fresh parsley. Drizzle remaining dressing over everything. Toss gently until well combined.
  9. Let the salad rest at room temperature for about 10 minutes before serving to allow flavors to meld.

Notes

For best results, use a block of sheep’s milk feta and crumble it yourself. Don’t skip the smoked paprika on the squash. The two-step dressing method prevents sogginess. Let the salad come to room temperature before serving for optimal flavor.

Nutrition

Keywords: fall pasta salad, butternut squash, feta, maple dijon, roasted vegetables, meal prep, vegetarian

Find it online: https://evabake.com/wholesome-fall-pasta-salad-with-roasted-butternut-squash-and-feta/