Olivia's Organics

Warm Butternut Squash Pasta Salad

Ditch the mayo laden pasta salad for this elevated version with sweet caramelized Brussels sprouts and savory pesto!

Yield: 6-8 Servings


Preheat oven to 400°F.

On a large sheet pan, add the butternut squash and brussels sprouts. Drizzle with olive oil, season with salt and pepper and toss to coat well. Roast for 20 to 30 minutes until beginning to brown and tender.

Boil water in a large pot, season with salt, and cook pasta according to package directions. Drain pasta and place in a large bowl.

To the pasta, add the roasted vegetables, pesto, cranberries, and parsley. Season with additional salt and pepper if necessary and toss together. Serve warm or at room temperature.