Wholesome Delight: Roasted Squash Salad Magic– Transform your wellness journey with our irresistible Roasted Butternut Squash Pasta Salad recipe! This vibrant and satisfying dish isn’t just a feast for the taste buds; it’s a nourishing symphony of flavors and nutrients designed to elevate your health and well-being.

Crafted with love and bursting with wholesome ingredients, our Roasted Butternut Squash Pasta Salad is a delightful marriage of colors, textures, and flavors. Tender roasted butternut squash adds a sweet and creamy contrast to the al dente pasta, while a medley of crisp vegetables and hearty greens infuses each bite with freshness and vitality.

But what truly sets this recipe apart is its nutritional prowess. Butternut squash, the star ingredient, is a nutritional powerhouse rich in vitamins, minerals, and antioxidants that support immune function, promote healthy skin, and protect against chronic diseases. Plus, its natural sweetness adds a delightful touch to the salad without the need for excess sugar or unhealthy additives.

Let’s not forget about the wholesome goodness of whole-grain pasta, which provides a steady release of energy and keeps you feeling full and satisfied for hours. Combined with a drizzle of heart-healthy olive oil and a sprinkle of aromatic herbs and spices, our Roasted Butternut Squash Pasta Salad becomes a culinary masterpiece that nourishes both body and soul.

Ready to embark on a journey of flavor and well-being? Join us in our online wellness programs as we explore the transformative power of nourishing recipes like our Roasted Butternut Squash Pasta Salad. Together, we’ll cultivate a lifestyle that celebrates health, happiness, and the joy of delicious, wholesome meals. Let’s toss, mix, and savor our way to a healthier, happier you!

For the salad:

Gluten-Free, Vegan, Serves 8

• 1 medium butternut squash, peeled, seeded, and cubed
• Salt and pepper to taste
• 1 tsp smoked paprika
• 12 oz gluten-free pasta (such as brown rice or quinoa pasta)
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 1 cup baby spinach leaves
• 1/4 cup toasted pumpkin seeds
• 1 tbsp olive oil

For the dressing:

• 1 tbsp Dijon mustard
• 1/4 cup extra-virgin olive oil
• 1 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 1 clove garlic, minced
• Salt and pepper to taste

Directions:

Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet and drizzle with olive oil. Sprinkle with smoked paprika, salt, and pepper. Toss to coat evenly. Roast the butternut squash in the oven for about 25-30 minutes or until tender and lightly browned. Remove from the oven and set aside to cool. Cook the gluten-free pasta according to the package instructions until al dente.

Drain and rinse under cold water to cool. Combine the cooked pasta, roasted butternut squash, cherry tomatoes, baby spinach, chopped basil, and toasted pumpkin seeds in a large mixing bowl. In a separate small bowl, whisk together the ingredients for the dressing: extra-virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper.

Pour the dressing over the pasta salad and toss gently to coat all the ingredients evenly. Taste and adjust the seasoning if needed. Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld. Serve the Roasted Butternut Squash Pasta Salad chilled or at room temperature.