Butternut Squash Pasta Salad
Ingredients
-
1
3 lb.
butternut squash
-
4
Tbsp
olive oil, divided
-
1
tsp
dried sage
-
1
lb.
pasta (orecchiette)
-
½
bunch
fresh parsley
-
⅓
cup
dried cranberries
-
¾
cup
shredded parmesan
-
to taste
salt & pepper
Instructions
- Prepare the butternut squash by cutting off the ends, peeling the skin, and removing the seeds and pulp before cubing it.
- Heat 2 Tbsp of olive oil in a large pot or skillet over medium heat and sauté the cubed squash with sage, salt, and pepper until tender.
- While the squash cooks, boil water in another pot and cook the pasta according to package directions until al dente.
- Once the squash is tender and the pasta is drained, combine them in the pot along with cranberries and chopped parsley.
- Drizzle with the remaining 2 Tbsp of olive oil, season with salt and pepper, and mix in the shredded parmesan.
- Serve the salad warm.
Nutrition Facts (estimated)
Servings
8
Calories
397
Total fat
10g
Total carbohydrates
68g
Total protein
12g
Sodium
244mg
Cholesterol
0mg
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