Butternut Squash Pasta Salad recipes
This vibrant pasta salad combines roasted butternut squash and Brussels sprouts with al dente pasta, crunchy pecans, and juicy pomegranate arils. It's all tossed in a zesty, bright dressing made with algae oil, apple cider vinegar, maple syrup, and fresh orange zest and juice, creating a wholesome and flavorful dish.
Equipment
- 1 Large Baking Sheet
- 1 Large Pot For cooking pasta
- 1 Large Mixing Bowl
- 1 Whisk For dressing
- 1 Sharp Knife & Cutting Board For vegetable preparation
Ingredients
Main
- 4 Tablespoons Thrive™ Algae Oil - divided
- 1 Cup Cooked Pasta of Choice I used Acini di Pepe
- 4 Cups Cubed Butternut Squash
- 16 ounces Brussels Sprouts - halved then quartered
- 1/2 Cup Raw Pecans - roughly chopped
- 1 Cup Pomegranate Arils dried cranberries can be used instead
- 1/4 Cup Thrive™ Algae Oil
- 2 Tablespoons Apple Cider Vinegar
- 1 teaspoon Stone Ground Mustard
- 1 Tablespoon Pure Maple Syrup
- Zest of 1 Orange
- 1 Tablespoon Fresh Orange Juice
- 1/4 teaspoon Sea Salt
- 1/8 teaspoon Ground Pepper
Instructions
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, toss the cubed butternut squash and quartered Brussels sprouts with 2 Tablespoons of algae oil, a pinch of sea salt, and ground pepper. Spread them in a single layer.
- Roast the vegetables for 20-25 minutes, or until tender and caramelized, flipping halfway through to ensure even browning.
- While the vegetables are roasting, cook your chosen pasta according to package directions until it is al dente. Drain well and set aside.
- In a small bowl, whisk together the remaining 1/4 Cup algae oil, apple cider vinegar, stone ground mustard, pure maple syrup, orange zest, orange juice, the remaining sea salt, and ground pepper until the dressing is well emulsified.
- Optional: Lightly toast the roughly chopped pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring occasionally to prevent burning.
- In a large mixing bowl, combine the cooked pasta, roasted butternut squash, roasted Brussels sprouts, toasted pecans (if using), and pomegranate arils.
- Pour the prepared dressing over the pasta and vegetable mixture.
- Gently toss all ingredients to ensure they are evenly coated with the dressing.
- Taste and adjust seasoning (salt and pepper) if necessary before serving warm or at room temperature.
Notes
For optimal roasting, ensure butternut squash and Brussels sprouts are cut into similar sizes for even cooking. Avoid overcrowding the baking sheet; use two if necessary to allow proper caramelization and prevent steaming. Cook pasta al dente, as it will absorb some of the dressing over time. Toasting the pecans beforehand will significantly enhance their nutty flavor and add a delightful crunch. The orange zest and juice in the dressing provide a crucial bright, acidic counterpoint to the richness of the roasted vegetables and sweetness of the maple syrup.