Butternut Squash Pasta Salad
This butternut squash pasta salad is both sweet and savory with parmesan cheese and sweet-tart cranberries.
Servings: 8
Calories: 397.4kcal
Ingredients
- 1 3 lb. butternut squash $3.27
- 4 Tbsp olive oil divided, $0.44
- 1 tsp dried sage $0.10
- 1 lb. pasta orecchiette, $1.78
- 1/2 bunch fresh parsley $0.44
- 1/3 cup dried cranberries $0.84
- 3/4 cup shredded parmesan $1.49
- to taste salt & pepper $0.10
Instructions
- Cut the ends off of the squash to provide a flat, stable surface. Stand the squash on one end and use a vegetable peeler to remove the skin. Slice a few rounds off of the small end to shorten the squash, and then cut down through the center of the thick end to expose the center. Use a spoon to scoop out the seeds and center pulp. Cut the remaining squash into small cubes.
- Heat 2 Tbsp of olive oil in a large pot or skillet over medium heat. Once the oil is hot, add the cubed squash, sage, salt & pepper (a generous sprinkle). Saute until the squash tender (about 10-15 min). They will looks slightly translucent and will start to smash a little like a cooked potato. Taste a cube or two to make sure they’re cooked through. Turn the heat off.
- While the squash is cooking, cook the pasta. Bring a pot of water to a boil and add a generous sprinkle of salt to the pasta water for flavor. Cook the pasta according to the package directions (boil for 7-10 minutes or until al dente). Drain the pasta.
- Once the squash is tender and the pasta is drained, add the pasta, cranberries, and chopped parsley to the pot. Stir to combine.
- Drizzle the last 2 Tbsp of olive oil over everything and add salt and pepper to taste. Lastly, stir in the shredded parmesan. Serve warm!
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Nutrition
Serving: 1Serving | Calories: 397.4kcal | Carbohydrates: 67.78g | Protein: 12g | Fat: 9.94g | Sodium: 243.66mg | Fiber: 5.69g