Butternut Squash Pasta Salad With Cider Vinaigrette Dressing Recipe
You might have noticed that here at 50PlusToday, we are a bit obsessed with butternut squash. It’s a perfect vegetable to use for so many different recipes in a wide variety of ways! We particularly like it in the fall and winter to serve at holiday gatherings. We make this recipe using smoked paprika, not regular – and yes there is a difference. The difference is simple, yet it makes all the difference in flavor. Pepperscale.com explains it best:
“Whereas normal paprika is crushed dried chilies, smoked paprika uses chilies that are smoke-dried and then crushed. They are typically smoked with oak which leads to a strong outdoorsy flavor.”
This recipe makes a beautiful, unique and tasty salad that will surely become a family tradition once you try it. Even better, it’s simple to make and you can make it up to three days in advance!
For the salad
Nonstick cooking spray
1 12-oz package purchased butternut squash cubes (2 1/2 cups)
1 Tbsp olive oil
1/2 tsp Smoked Paprika
1/8 tsp salt
1/8 tsp black pepper
6 oz tube, bow tie, penne, or elbow pasta (substitute gluten free, multigrain or whole-wheat pasta if you like!)
1/4 cup craisins
1/4 cup pine nuts, toasted
For the apple cider vinaigrette dressing:
1/2 cup olive oil
1/4 cup apple cider vinegar
1 teaspoon dijon mustard
1 teaspoon pure maple syrup
1 clove garlic, minced
Salt and pepper, to taste
Preheat oven to 400°F. Line a shallow baking pan with foil and coat the foil with cooking spray.
Add butternut squash, olive oil, paprika, salt, and 1/8 tsp pepper to pan, then toss to coat.
Roast squash 20-30 minutes or until tender, stirring once.
While roasting the butternut squash, cook the pasta according to package directions. Drain.
Toast the pine nuts.
Combine the squash with the cooked pasta, craisins and toasted pine nuts.
To make the dressing, whisk together olive oil vinegar, maple syrup, mustard, garlic, salt, and pepper in a large bowl until smooth.
Pour desired amount of dressing over the pasta mixture and toss to combine.
Serve and enjoy!
NOTE: This beautiful salad looks pretty served over a bed of romaine lettuce