Introduction

There’s something undeniably cozy about a pasta salad that combines the earthy sweetness of butternut squash with the tangy creaminess of goat cheese. It’s like wrapping yourself in a soft blanket on a chilly autumn evening. This dish is not only bursting with flavor but also packed with nutrition, making it a perfect choice for busy weeknights or festive gatherings.

I first discovered this recipe during a chilly October when my friend invited me over for a cozy dinner. The moment I tasted it, I knew I had to make it for my family. The combination of roasted butternut squash, fresh greens, and that lovely, creamy goat cheese just spoke to me. It quickly became a staple at our dinner table and even made an appearance at our Thanksgiving feast! It’s now one of those recipes I can whip up in no time and always feel proud to serve. Plus, it’s one of those dishes that seems to get better as it sits, making it perfect for meal prep.

If you’re looking for a delicious, seasonal dish that will impress everyone at your table—whether they’re pasta lovers or not—this Butternut Squash and Goat Cheese Pasta Salad is just the ticket!

Why You’ll Love This Recipe

Easy to Make: This pasta salad comes together in about 30 minutes, and it’s super simple, using everyday ingredients you might already have on hand.
Family-Friendly: With its mild yet flavorful components, this dish is great for kids and adults alike. Even picky eaters usually love the sweet squash paired with creamy cheese.
Rich in Flavor: The sweetness of the roasted butternut squash perfectly complements the tangy goat cheese. Add in some fresh herbs and a zingy dressing, and you’ve got a delightful medley of flavors.
Nutritious: This dish packs a nutritional punch, with healthy carbs from the pasta, fiber from the squash, and healthy fats from the cheese.

Just imagine this salad: tender pasta coated in a light dressing, adorned with roasted squash that’s caramelized to perfection, and crumbles of goat cheese that melt slightly into the warm pasta. It’s a flavor explosion!

Preparation Time and Servings

Total Time: 30 minutes
Servings: 4-6 servings
Calories per serving: 350
Protein: 12g, Carbs: 45g, Fat: 15g

Ingredients

To make this delicious Butternut Squash and Goat Cheese Pasta Salad, you’ll need the following ingredients:

8 ounces pasta (fusilli or penne works great)
2 cups butternut squash, peeled and diced
4 ounces goat cheese, crumbled
3 cups baby spinach (or mixed greens)
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper, to taste
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
1/4 cup walnuts, toasted and roughly chopped (optional)

Why These Ingredients Matter:

Pasta: The base of the salad; choose your favorite shape for a fun texture.
Butternut Squash: Adds sweetness and depth to the dish; roasting brings out its natural sugars.
Goat Cheese: Its creamy, tangy profile complements the sweetness of the squash beautifully.
Spinach: Offers a fresh contrast and is packed with nutrients.
Olive Oil & Balsamic Vinegar: Create a simple yet flavorful dressing that brings everything together.
Thyme: Adds an aromatic quality that enhances the dish.
Walnuts: Optional but recommended for a nice crunch and additional healthy fats.

Step-by-Step Instructions

Now, let’s dive into how to make this mouthwatering pasta salad! Don’t worry if you’re new to cooking—this recipe is straightforward, and I’ll guide you every step of the way.

Preheat the Oven: Start by preheating your oven to 400°F (200°C). This will ensure your butternut squash roasts perfectly!
Prepare the Butternut Squash:

Peel and dice the butternut squash into bite-sized cubes.
Spread the squash on a baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and thyme.
Toss to coat evenly, and then spread it out in a single layer. Roast for about 20-25 minutes, or until tender and slightly caramelized. Give it a stir halfway through!

Cook the Pasta:

While the squash is roasting, bring a large pot of salted water to a boil.
Add the pasta and cook according to package instructions until al dente. This usually takes about 8-10 minutes.
Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. This also helps prevent sticking.

Make the Dressing:

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and a pinch of salt and pepper. Taste and adjust the seasoning as needed.

Combine the Salad:

In a large mixing bowl, combine the cooked pasta, roasted butternut squash, baby spinach, and crumbled goat cheese.
Drizzle with the dressing and toss gently to combine, making sure everything is evenly coated. Don’t worry if the goat cheese crumbles a bit—that just adds to the charm!

Add the Walnuts (optional):

If you’re using walnuts, toss them in now for that extra crunch.

Serve:

Transfer the salad to a serving bowl, and enjoy it warm or at room temperature. If you have leftovers, they’ll taste great the next day, too!

How to Serve

Here are some ideas for serving this delightful pasta salad:

As a Side Dish: Pair it with grilled chicken or fish for a complete meal.
Lunch Option: Pack it for a work or school lunch—just add some extra greens for freshness!
Garnish: Sprinkle with extra goat cheese and fresh herbs for a pretty presentation.
Balsamic Drizzle: A little extra balsamic glaze drizzled on top can elevate the dish visually and flavor-wise.

Additional Tips

Here are some helpful tips to ensure your pasta salad is a total success:

Roasting Tips: For perfectly roasted squash, make sure the pieces are roughly the same size for even cooking.
Pasta Texture: Don’t overcook the pasta! It should be firm to the bite (al dente) to hold up in the salad.
Dressing Adjustments: Feel free to play with the dressing. A bit of honey can add a sweet touch if you prefer it!
Prep Ahead: You can roast the squash and cook the pasta ahead of time. Just assemble right before serving.
Storage: If you have leftovers, store them in an airtight container in the fridge. It’ll stay good for about 3 days.

Recipe Variations

Want to customize this salad even more? Here are a few tasty variations:

Add Protein: Toss in some shredded rotisserie chicken or chickpeas for a hearty boost.
Swap Greens: Use kale or arugula in place of spinach for a different flavor profile.
Add Fruits: Toss in some dried cranberries or pomegranate seeds for a pop of sweetness and color.
Herb Options: Try using fresh basil or parsley for a fresh twist.
Noodle Swap: Use zucchini noodles or quinoa instead of pasta for a gluten-free or low-carb option.

Serving Suggestions

Looking for ideas on what to serve alongside this pasta salad? Here are a few delicious options:

Roasted Vegetables: Serve with a medley of seasonal roasted veggies for a colorful plate.
Bread: Crusty bread or garlic knots can make for a delightful accompaniment.
Drinks: A refreshing sparkling water or a fruity iced tea pairs beautifully with this dish.
For Kids: Serve with a side of fruit for a well-rounded meal that kids will love.

Freezing and Storage

Here’s how to store leftovers or prepare ahead for future meals:

Storage: Store any leftover pasta salad in an airtight container in the fridge for up to 3 days. The flavors will meld beautifully overnight!
Freezing: While I recommend enjoying this fresh, you can freeze the roasted butternut squash separately. Freeze it in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. When ready to use, thaw and toss with fresh pasta and other ingredients.

Special Equipment

You won’t need much special equipment for this recipe, but a few tools can help:

Baking Sheet: For roasting the squash.
Large Pot: For cooking the pasta.
Mixing Bowl: To combine everything together.
Whisk: For mixing the dressing.

FAQ Section

Here are some frequently asked questions to help you with any concerns:

Can I use frozen butternut squash?
Absolutely! Just roast it straight from the freezer, but be aware that it may take a little longer to cook.

How can I make this recipe vegan?
Swap the goat cheese for a vegan alternative, and use a plant-based pasta. You can also use olive oil and lemon juice for the dressing.

Can I make this dish ahead of time?
Definitely! You can roast the squash and cook the pasta a day in advance. Just combine everything right before serving.

What if I don’t have goat cheese?
Feta cheese or ricotta would be a great substitute, adding a different but delicious flavor to the salad.

Can I freeze this salad?
While I don’t recommend freezing the assembled salad, you can freeze the roasted squash and then combine it with fresh pasta later.

Conclusion

I can’t wait for you to try this Butternut Squash and Goat Cheese Pasta Salad! It’s such a heartwarming dish that’s perfect for any occasion, and I’d love to hear how it turns out for you. Don’t forget to snap a photo and tag me on Instagram—I absolutely love seeing your delicious creations! Whether you’re enjoying it on a cozy night in or serving it to guests, this salad is sure to impress. Happy cooking!