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Butternut Squash Pasta Salad
This butternut squash pasta salad is both sweet and savory with parmesan cheese and sweet-tart cranberries.
👥 8 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●peeler
- ●skillet
- ●pot
📝 Preparation Steps
1
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.
2
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.
olive oil (divided, $0.44)4 Tbspdried sage ($0.10)1 tsp
3
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.
4
Once the squash is tender and the pasta is drained, add the pasta, cranberries, and chopped parsley to the pot. Stir to combine.
5
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!
olive oil (divided, $0.44)4 Tbsp
Nutrition Facts
calories
397.4 kcal
fat Content
9.94 g
serving Size
1 Serving
fiber Content
5.69 g
sodium Content
243.66 mg
protein Content
12 g
carbohydrate Content
67.78 g
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