Butternut Squash Pasta Salad

This Gluten-Free Butternut Squash Pasta Salad is one of my go-to recipes in the fall. It has sweet roasted squash, tender baby kale, crunchy pecans, chewy dried cranberries, and creamy goat cheese, all tossed in a simple red wine vinaigrette. It’s a little bit fancy and very easy, which is my favorite combination.

It works as a make-ahead lunch, a side for your fall dinners, or the dish you bring to a gathering when you want everyone to ask for the recipe. And no one will guess it’s gluten-free!

Why You’ll Love This Fall Pasta Salad

Butternut squash is my favorite of all the fall squashes. It is so versatile, can be used in sweet and savory recipes, and has so many health benefits. It can be pureed into a pasta sauce, roasted alongside other veggies, put in a risotto, used in salads, put in soups and chilis, and so much more!

• It’s simple. You roast the squash, cook the pasta, whisk the dressing, and toss. That’s it.

• It’s gluten-free without feeling like a compromise. Gluten-free doesn’t mean missing out, especially when fall flavors are involved.

• It’s make-ahead friendly. Busy week? Make it once and eat well for days.

• It’s balanced. You get fiber from veggies, a little protein from the cheese and pecans, and plenty of flavor in every bite.

Ingredients

You don’t need anything fancy, just fall staples and a few pantry basics.

• PASTA – you can use any type of pasta shape you want for this, but I love something like penne or rotini to keep it easy to eat with the veggies
• BUTTERNUT SQUASH – you will used chopped butternut squash so that it is in smaller shapes and roasts quickly
• BABY KALE – I like using the smaller leaf version of kale for this because it has a softer texture, but you can use regular kale if you want
• CHOPPED PECANS – pecans give the dish a little bit more texture and crunch against the soft pasta and butternut
• DRIED CRANBERRIES – these add a perfect amount of sweetness and lots of fall flavor
• GOAT CHEESE – you can use any type of crumbled cheese you want, but I love the tangy flavor that goat cheese gives with the sweet squash and cranberries
• FRESH OR DRIED SAGE – sage just screams fall and Thanksgiving to me, and it adds a really nice flavor to the dish
• RED WINE VINEGAR – you could also use balsamic if you don’t have red wine vinegar, but I like the lighter flavor of red wine for this one, it is less overpowering
• EXTRA VIRGIN OLIVE OIL – my staple oil for all dressings and vinaigrettes
• SALT & PEPPER – to bring out all those flavors, of course

How to Cut & Peel Butternut Squash

It can feel intimidating to cut a butternut squash because the skin is thick and the vegetable is dense. But it is easier than you think if you have a good sharp knife and some patience.

STEP 1 – Make sure you have a sharp knife and a sturdy cutting board that is not going to slide around on the countertop.

STEP 2 – Lay the squash on its side and cut the top and bottom parts off so that you can stand it upright.

STEP 3 – Then cut the squash in half, right above the larger bulb part of the squash. Then you are left with two pieces, the thinner top portion, and the wider bulb at the bottom.

STEP 4 – Now stand one of the halves upright, and use your knife to carefully peel the skin in a downward motion. Repeat this all the way around, on both halves of the squash. You can also use a vegetable peeler, but make sure you have a strong and sharp peeler because the skin is pretty thick. My vegetable peeler doesn’t do a good job at this, so I use the knife.

STEP 5 – After peeling the squash, cut the bulb piece in half, and scrape out the seeds and insides with a spoon. Then lay flat and chop into 1/2 inch cubes. Do the same with the top half, just cut it in half, then lay flat and chop into 1/2 inch cubes.

Tips for the Best Gluten-Free Pasta Salad

Choose a sturdy gluten-free pasta. Rotini is perfect here because the spirals hold onto the dressing and the little bits of sage and cranberry. I like the rotini from NOW Foods because it keeps its shape nicely.

Cut the squash evenly. Keeping the cubes around ½ inch means they roast at the same pace and get those golden, caramelized edges.

Don’t overcook the pasta. Gluten-free pasta can go from perfect to mushy fast, so check it a minute or two before the package says it’s done. Rinsing it briefly under cool water helps keep it from clumping in a salad.

Chop the sage finely. Sage is bold and wonderful, but a little goes a long way. Finely chopped, it spreads through the whole salad without overpowering it.

What type of pasta is best for this dish?

You can use any shape of pasta you want for this, but I recommend sticking with the medium sized pastas that are a little more dense: penne, rotini, elbow macaroni, bow ties.

These shapes are perfect for a pasta salad because they are a similar shape to your vegetables and can be easily picked up with a fork. For this dish, I went with a Gluten-Free Multigrain Rotini from NOW Foods. They have a new line of pasta that is made with cauliflower, and it is DELICIOUS. It is a mix of grains like rice, quinoa, and amaranth, with cauliflower for added veggies. It has a really great earthy taste that is not overpowering to any flavors in a dish, and you don’t taste cauliflower!

The texture is perfect and holds up to the dressing and other vegetables in this dish. It is just the right amount of chew to it, and doesn’t get mushy. I would highly recommend this pasta!

You can get a 20% discount with NOW Foods if you use the code CANDACE!

Storage and Make-Ahead Tips

Make ahead: Roast the squash and cook the pasta up to a day ahead and store them separately in the fridge. Toss everything with the vinaigrette and goat cheese just before serving so the kale stays fresh and the pecans stay crunchy.

Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will soak up some of the dressing, so give it a little splash of olive oil or red wine vinegar before serving.

Serving it cold or at room temperature: Both are delicious. If it’s been in the fridge, let it sit out for 15 to 20 minutes to take the chill off.

What to Serve With This Salad

This pasta salad is hearty enough to be a light meal on its own, but it also pairs well with:

• Roasted chicken or turkey
• A simple soup, like a creamy tomato or a cozy veggie soup
• Grilled sausages
• Your favorite fall dinner spread, or as a side dish on your Thanksgiving table

Thank you to NOW Foods for sponsoring this post! I am grateful to be able to partner with such great brands to bring you the best recipes.