Introduction
As the crisp fall air settles in, there’s no better way to embrace the season than with a hearty and vibrant salad. Lina Vexley’s Delicious Fall Pasta Salad perfectly captures the essence of autumn with roasted butternut squash, crunchy pecans, and flavorful pasta. This salad combines the sweetness of roasted squash with the savory richness of pecans, making it the ideal dish for any fall gathering, potluck, or cozy dinner. Tossed in a simple dressing, this salad is a warm, satisfying blend of seasonal flavors that will surely become a fall favorite.
Recipe
Delicious Fall Pasta Salad with Butternut Squash and Pecans
Ingredients
- 2 cups Pasta (penne or rotini)
- 2 cups Butternut squash peeled and cubed
- 1/4 cup Pecans chopped
- 2 tbsp Olive oil
- 2 cloves Garlic minced
- 1 tbsp Maple syrup
- 1 tbsp Apple cider vinegar
- to taste Salt
- to taste Black pepper
Instructions
- Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
- While the squash is roasting, cook the pasta according to the package instructions. Drain and set aside.
- In a small skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant. Add the chopped pecans and cook for another 2-3 minutes until the nuts are lightly toasted.
- In a small bowl, whisk together the maple syrup, apple cider vinegar, salt, and black pepper to create the dressing.
- In a large bowl, combine the cooked pasta, roasted butternut squash, and toasted pecans. Drizzle the dressing over the salad and toss gently to combine.
- Serve warm or at room temperature, and enjoy this hearty autumn salad!
Notes
Nutrition
How to Make the Recipe
Start by preheating your oven to 400°F (200°C). Prepare the butternut squash by peeling it, removing the seeds, and cutting it into small cubes. Toss the cubed squash with olive oil, salt, and pepper, and spread it out in a single layer on a baking sheet. Roast for 25-30 minutes, or until the squash is tender and caramelized.
While the squash is roasting, cook your pasta according to the package instructions. Penne or rotini works well for this salad, but feel free to use your favorite type of pasta. Once cooked, drain the pasta and set it aside.
In a small skillet, heat the remaining olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Then add the chopped pecans and cook for an additional 2-3 minutes, until the nuts are lightly toasted and fragrant.
Next, make the dressing by whisking together the maple syrup, apple cider vinegar, salt, and black pepper in a small bowl. The maple syrup gives the dressing a touch of sweetness that perfectly complements the roasted squash.
In a large mixing bowl, combine the cooked pasta, roasted butternut squash, and toasted pecans. Drizzle the dressing over the mixture and toss gently to combine. You can serve this salad warm or at room temperature.
Conclusion
In conclusion, this Delicious Fall Pasta Salad is a perfect dish for celebrating the flavors of autumn. Roasted butternut squash, crunchy pecans, and pasta are brought together with a tangy maple dressing, creating a dish that is both comforting and refreshing. The addition of the toasted pecans adds a delightful crunch, while the maple syrup and apple cider vinegar dressing brings a perfect balance of sweetness and tang. This salad is easy to make and ideal for any fall gathering or a cozy dinner at home. Enjoy the season with this hearty and flavorful salad!