Butternut Squash and Goat Cheese Pasta Salad

This butternut squash and goat cheese pasta salad is a warm, hearty twist on traditional pasta salad. I combine tender roasted squash, creamy goat cheese, and perfectly cooked pasta with a light, tangy dressing to create a dish that’s both comforting and fresh. It’s ideal for fall, but honestly, I make it any time I want something satisfying and a little different.

Why You’ll Love This Recipe

I love how this salad balances sweetness from the squash with the creamy tang of goat cheese. It’s filling enough to be a main course but works beautifully as a side dish too. The flavors are earthy and cozy, and it comes together with just a handful of simple ingredients. I can serve it warm or cold, and it always tastes amazing the next day—perfect for meal prep or casual gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Butternut squash, peeled and cubed
• Olive oil
• Salt and black pepper
• Pasta (I like using fusilli, penne, or farfalle)
• Goat cheese, crumbled
• Baby spinach or arugula (optional)
• Red onion, thinly sliced (optional)
• Balsamic vinegar or lemon juice
• Honey or maple syrup (optional for sweetness)
• Fresh thyme or rosemary (optional for added flavor)

Directions

1. I preheat the oven to 400°F (200°C). I toss the cubed butternut squash with olive oil, salt, and pepper, then roast it for 25–30 minutes until golden and tender.
2. While the squash is roasting, I cook the pasta according to package instructions, drain it, and let it cool slightly.
3. In a large bowl, I combine the warm pasta with roasted squash, goat cheese, and any optional add-ins like spinach or red onion.
4. I drizzle with a bit of olive oil, balsamic vinegar or lemon juice, and add a touch of honey or maple syrup if I want more sweetness.
5. I toss everything together gently until well mixed, then adjust seasoning to taste.
6. I serve it warm or let it chill in the fridge if I want a cold salad.

Servings and timing

This recipe makes about 4–6 servings. It takes me around 15 minutes to prep and about 30 minutes to cook, so the whole dish is ready in 45 minutes or less.

Variations

I sometimes add toasted walnuts or pecans for crunch. Dried cranberries or pomegranate seeds give it a burst of sweetness. If I want it heartier, I toss in some grilled chicken or chickpeas. I’ve also tried feta instead of goat cheese, and it works beautifully too. For a creamier dressing, I whisk goat cheese with a little olive oil and lemon juice before tossing it in.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. It tastes great cold, but if I want it warm, I gently reheat it in a skillet over low heat or in the microwave for 30–60 seconds. I usually add a splash of olive oil or lemon juice before serving to freshen it up.

FAQs

Can I make this salad ahead of time?

Yes, I often make it the night before. The flavors meld nicely as it sits, and it holds up well in the fridge.

Can I use frozen butternut squash?

Yes, I can roast it from frozen—just add a few extra minutes to the baking time.

Is there a vegan version of this salad?

Definitely. I swap the goat cheese for a plant-based cheese or simply leave it out and add nuts or avocado for creaminess.

What pasta shape works best?

I like short, sturdy shapes like fusilli, penne, or farfalle that hold the dressing and mix-ins well.

Can I serve it cold?

Yes, it’s delicious chilled. I just let it sit at room temperature for 10 minutes before serving to soften the flavors.

Conclusion

This butternut squash and goat cheese pasta salad is one of those dishes I come back to again and again. It’s simple, seasonal, and full of flavor. Whether I serve it warm for dinner or cold for lunch the next day, it always hits the spot.

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