The Art of Creating Perfect Roasted Butternut Squash and Farfalle Salad

Perfect Squash Roasting Technique

Master the method of roasting butternut squash to achieve tender interior and caramelized exterior.

Pasta Cooking Excellence

Learn the skill of cooking farfalle to ideal al dente texture for perfect salad consistency.

Vinaigrette Emulsification

Perfect the technique of creating smooth, well-balanced vinaigrette that coats ingredients evenly.

Component Timing Strategy

Master the art of preparing multiple components simultaneously for efficient assembly.

Flavor Layering Method

Learn optimal technique for combining ingredients to create depth and balance throughout.

Expert Tips for Perfect Butternut Squash and Farfalle Salad Every Time

Squash Roasting: Cut squash into uniform cubes for even cooking and consistent caramelization.

Pasta Choice: Farfalle's shape holds vinaigrette well and pairs perfectly with cubed squash.

Make Ahead: Prepare components separately and combine within 2 hours of serving for best texture.

Temperature Serving: This salad tastes great warm, room temperature, or chilled from the fridge.

Vinaigrette Balance: Adjust acidity and sweetness to your preference by varying vinegar and honey.

Cheese Options: Try feta, ricotta salata, or pecorino as delicious alternatives to goat cheese.

Roasted Butternut Squash and Farfalle Pasta Salad with Herbs and Parmesan

Name: Roasted Butternut Squash and Farfalle Pasta Salad with Herbs and Parmesan
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: For the Roasted Squash:; 1 medium butternut squash (about 2 pounds), peeled and cubed; 3 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; For the Pasta Base:; 1 pound farfalle (bow-tie) pasta; 1 tablespoon salt for pasta water; 2 tablespoons olive oil; For the Vinaigrette:; 1/3 cup extra virgin olive oil; 3 tablespoons balsamic vinegar; 2 tablespoons lemon juice; 1 tablespoon Dijon mustard; 2 cloves garlic, minced; 1 teaspoon honey; For the Fresh Herbs:; 1/4 cup fresh basil, chopped; 2 tablespoons fresh sage, chopped; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh thyme leaves; For the Cheese Component:; 1/2 cup Parmesan cheese, shaved; 1/4 cup crumbled goat cheese (optional); For the Added Crunch:; 1/2 cup toasted pine nuts; 1/3 cup toasted pumpkin seeds; For the Fresh Vegetables:; 2 cups baby arugula or spinach; 1/2 red onion, thinly sliced

A vibrant and wholesome pasta salad featuring tender roasted butternut squash, bow-tie farfalle pasta, and fresh herbs tossed in a light vinaigrette. This colorful dish combines the natural sweetness of caramelized squash with the satisfying texture of al dente pasta, creating a perfect harmony of fall flavors that works beautifully as a main course or side dish for gatherings, potlucks, or meal prep throughout the week.

Prep Time

20 Minutes

Cook Time

30 Minutes

Total Time

50 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Roasted Squash:

1 medium butternut squash (about 2 pounds), peeled and cubed

3 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

For the Pasta Base:

1 pound farfalle (bow-tie) pasta

1 tablespoon salt for pasta water

2 tablespoons olive oil

For the Vinaigrette:

1/3 cup extra virgin olive oil

3 tablespoons balsamic vinegar

2 tablespoons lemon juice

1 tablespoon Dijon mustard

2 cloves garlic, minced

1 teaspoon honey

For the Fresh Herbs:

1/4 cup fresh basil, chopped

2 tablespoons fresh sage, chopped

2 tablespoons fresh parsley, chopped

1 tablespoon fresh thyme leaves

For the Cheese Component:

1/2 cup Parmesan cheese, shaved

1/4 cup crumbled goat cheese (optional)

For the Added Crunch:

1/2 cup toasted pine nuts

1/3 cup toasted pumpkin seeds

For the Fresh Vegetables:

2 cups baby arugula or spinach

1/2 red onion, thinly sliced

1 cup cherry tomatoes, halved (optional)

For the Flavor Boosters:

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes

Coarse sea salt to taste

Freshly ground black pepper

For Special Equipment:

Large baking sheet

Parchment paper

Large pasta pot

Large mixing bowl

Instructions

Preheat oven to 400°F (200°C) and line baking sheet with parchment paper.

Toss cubed butternut squash with olive oil, salt, and black pepper until evenly coated.

Spread squash in single layer on prepared baking sheet, avoiding overcrowding.

Roast squash for 25-30 minutes, flipping halfway, until golden and tender.

Meanwhile, bring large pot of salted water to a rolling boil.

Cook farfalle pasta according to package directions until al dente.

Drain pasta and toss immediately with olive oil to prevent sticking.

Whisk together olive oil, balsamic vinegar, lemon juice, and Dijon mustard for vinaigrette.

Add minced garlic, honey, salt, and pepper to vinaigrette and mix well.

Toast pine nuts and pumpkin seeds in dry skillet over medium heat until fragrant.

Allow roasted squash to cool slightly, about 5 minutes after removing from oven.

Combine cooked pasta, roasted squash, and fresh arugula in large mixing bowl.

Add sliced red onion and cherry tomatoes if using to the pasta mixture.

Drizzle vinaigrette over pasta salad and toss gently to coat evenly.

Fold in fresh herbs - basil, sage, parsley, and thyme - throughout salad.

Season with dried oregano, red pepper flakes, salt, and pepper to taste.

Add toasted pine nuts and pumpkin seeds for nutty crunch throughout.

Top with shaved Parmesan cheese and crumbled goat cheese if desired.

Let salad rest for 10 minutes to allow flavors to meld together.

Serve at room temperature or chilled, garnished with extra herbs and cheese.

Store leftovers in airtight container in refrigerator for up to 3 days.

Roasted Butternut Squash and Farfalle Pasta Salad with Herbs and Parmesan

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Creating Perfect Roasted Butternut Squash and Farfalle Salad

Roasted Butternut Squash and Farfalle Pasta Salad with Herbs and Parmesan

Ingredients

Instructions