BUTTERNUT SQUASH SALAD GOAT CHEESE RECIPES

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BUTTERNUT SQUASH AND GOAT CHEESE PASTA SALAD RECIPE - PUREWOW



Butternut Squash and Goat Cheese Pasta Salad Recipe - PureWow image

If you associate pasta salad only with summer, think again. This recipe combines all of our favorite fall flavors (mmm...butternut squash). We have a feeling you'll be making this all season long. RELATED: 5 Fall Pasta Salad Recipes You Need in Your Life

Provided by PureWow Editors

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 10

1 small butternut squash?peeled, seeded and diced
½ cup extra-virgin olive oil, divided
Salt and freshly ground black pepper
2 tablespoons whole-grain mustard
¼ cup apple-cider vinegar
Pinch of cinnamon
1 pound bite-sized pasta (we used orecchiette)
½ cup pine nuts
2 tablespoons fresh thyme leaves
¾ cup crumbled goat cheese

Steps:

  • 1. Preheat the oven to 400?F. Line a baking sheet with parchment paper. 2. Arrange the butternut squash in an even layer on the baking sheet and drizzle with 2 tablespoons of the olive oil. Season with salt and pepper, and then roast until lightly golden and very tender, 20 to 25 minutes. 3. While the squash roasts, whisk the remaining olive oil with the mustard and vinegar to combine. Season the dressing with the cinnamon, salt and pepper. 4. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package's instructions. Drain and let cool slightly. 5. Toss the cooled pasta with the squash, pine nuts and thyme. Add the dressing and toss well to coat. Finally, add the goat cheese and mix gently to combine. 6. Serve immediately or store in the refrigerator in an airtight container for up to five days.

Nutrition Facts : Calories 607 calories, CarbohydrateContent 65 grams carbohydrate, FatContent 32 grams fat, ProteinContent 16 grams protein, SugarContent 4 grams sugar

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Although this dish calls for only a few ingredients, it delivers big, robust flavors and can be prepared almost completely in advance. The diced squash can be roasted several hours ahead so that at serving time all that is necessary is to arrange the cubes on a platter and sprinkle them with crumbled goat cheese, chopped walnuts, and minced parsley. My local supermarkets sell butternut squash that is already peeled and halved, and if you can find it in this convenient form, it will shave a good amount of time off the prep.

Provided by SPLENDIDTABLE.ORG

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