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Butternut Squash and Goat Cheese Pasta Salad

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This Butternut Squash and Goat Cheese Pasta Salad is a hearty, flavorful dish that balances sweet roasted squash with creamy, tangy goat cheese. Tossed with pasta and a light vinaigrette, it’s versatile enough to serve warm or cold, as a main or side. Perfect for fall meals, meal prep, or gatherings, this pasta salad is wholesome, satisfying, and easy to customize.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4–6 servings
  • Category: Salad, Pasta
  • Method: Roasting, Tossing
  • Cuisine: American / Mediterranean-inspired
  • Diet: Vegetarian

Ingredients

  • 3 cups butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 8 oz pasta (fusilli, penne, or farfalle)
  • 4 oz goat cheese, crumbled
  • 1 cup baby spinach or arugula (optional)
  • 1/4 red onion, thinly sliced (optional)
  • 1 tablespoon balsamic vinegar or lemon juice
  • 1 teaspoon honey or maple syrup (optional)
  • 1 teaspoon fresh thyme or rosemary (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast 25–30 minutes until golden and tender.
  2. Cook pasta according to package directions. Drain and let cool slightly.
  3. In a large bowl, combine pasta, roasted squash, goat cheese, and optional add-ins like spinach or red onion.
  4. Drizzle with olive oil, balsamic vinegar or lemon juice, and honey or maple syrup (if using).
  5. Toss gently to combine. Adjust seasoning to taste.
  6. Serve warm or chilled.

Notes

  • Add toasted walnuts, pecans, or dried cranberries for extra texture and sweetness.
  • Try pomegranate seeds for a festive touch.
  • Swap goat cheese for feta or a dairy-free alternative.
  • Make it a full meal with grilled chicken or chickpeas.
  • Store leftovers in the fridge up to 3 days. Reheat gently or enjoy cold.

Nutrition