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Cozy Fall Pasta Salad with Roasted Butternut Squash and Feta

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A comforting fall pasta salad featuring caramelized roasted butternut squash, creamy feta, tangy cranberries, and crunchy pepitas, all tossed in a maple-balsamic dressing. Perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 3 cups cubed)
  • 12 oz (340g) short pasta (fusilli, farfalle, or orecchiette)
  • 6 oz (170g) block feta cheese
  • 10–12 fresh sage leaves
  • 4 cloves garlic, smashed
  • 1/4 cup (60ml) extra virgin olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1/3 cup (50g) toasted pepitas
  • 1/3 cup (40g) dried cranberries
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Peel and cube butternut squash into 1-inch pieces.
  2. Toss cubed squash with 2 tablespoons olive oil, smashed garlic cloves, and a generous pinch of salt and pepper. Spread in a single layer on a baking sheet. Tuck fresh sage leaves between squash pieces. Roast for 25-30 minutes, flipping halfway, until golden and caramelized.
  3. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Do not rinse pasta.
  4. In a small bowl, whisk together remaining 2 tablespoons olive oil, balsamic vinegar, maple syrup, and Dijon mustard. Add a pinch of salt and pepper.
  5. In a large mixing bowl, combine warm pasta and roasted squash (including garlic cloves). Drizzle with dressing and toss gently. Add a splash of reserved pasta water if needed.
  6. Crumble feta over the warm pasta mixture. Add dried cranberries and most of the pepitas. Toss gently to combine.
  7. Transfer to a serving platter. Top with remaining pepitas and crispy sage leaves. Finish with a crack of black pepper. Serve warm or at room temperature.

Notes

Don’t overcrowd the baking sheet to ensure caramelization. Reserve pasta water to help the dressing coat the pasta. Let feta come to room temperature before adding for creamier texture. This salad tastes even better the next day.

Nutrition

Keywords: fall pasta salad, roasted butternut squash, feta, sage, cranberries, pepitas, vegetarian, comfort food

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