Fall Harvest Pasta with Kale, Roasted Butternut Squash & Maple Dijon Vinaigrette

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Happy Fall, friends! This Fall Harvest Pasta with Kale, Roasted Butternut Squash & Maple Dijon Vinaigrette is the perfect way to kick off the season. It’s hearty, savory and lightened up with the zesty balanced vinaigrette. I topped it off with creamy goat cheese because… you just can’t go wrong!

Major thank you to my friends at Ello Products for sponsoring this blog post and providing the beautiful, functional Ello Duraglass™ Round Food Storage Containers featured in this recipe!

As you all know by now, I love leftovers and making big meals so that I have enough to eat it again the next day. Especially this time of year, when school is back in session and things are picking back up, being able to store my leftovers is more important than ever.

Ello Products are my favorite food storage containers for many reasons: they’re made with glass, the silicone sleeves keep them safe, the clear lid, they’re dishwasher, oven AND freezer safe (without having to remove the sleeve!), and the company is all about creating products that reduce single-use containers. I am so honored to have partnered with them to create this recipe for you!

They come in a variety of shapes that make it so easy to store leftovers and meal-prep meals. I especially love the 7-cupand 4-cup rounds because they hold a large amount of food, which is key!
I loved using Ello Duraglass™ Round Food Storage Containers for this recipe because I was able to batch-cook the ingredients beforehand and store them separately until I was ready to assemble dinner so that everything stayed super fresh! These are seriously perfect for a picnic or if you are bringing a meal to a potluck or small get together!

You can check out all of the Ello Products (they offer so much more than just the food storage containers!) right here.

Let’s Make the Fall Harvest Pasta…

Not only does this recipe look so delicious in the Ello Containers, but dang… it’s DELICIOUS! It’s basically fall’s version of pasta salad and I am so here for it.

The first step of this recipe is to roast the butternut squash. You can either purchased pre-cut butternut squash or cube it yourself, but you will want to spread the cubed butternut squash on a parchment-lined baking sheet and drizzle with avocado or olive oil, season with 1 tsp garlic powder, 1 tsp salt and ½ tsp black pepper. Roast at 425 for 40 mins (or until fork tender), tossing halfway through.

While the butternut squash roasts, cook the pasta according to instructions. Heat another large pot on medium heat and add a few tablespoons of oil. When hot, sauté the red onion and chopped kale, seasoned with a pinch of salt and pepper, until softened.

The dressing is super easy to make, in the Ello 2-cup container, combine: ¼ cup olive oil, 1 tsp dijon, ½ tsp maple syrup, ½ lemon and a pinch of salt. Season for taste.

When the butternut squash is roasted to perfection, toss all of the ingredients together and top with the creamy goat cheese crumbles and maple dijon vinaigrette.

butternut squash pasta

Did you love this recipe as much as I do? Let me know in the comments below!

In the mood for another fall recipe? Try out my Corn Chowder with Smoked Paprika & Bacon!

butternut squash pasta

Fall Harvest Pasta with Kale, Roasted Butternut Squash & Maple Dijon Vinaigrette

The perfect fall version of pasta salad, this Fall Harvest Pasta has roasted butternut squash, kale, creamy goat cheese and a maple dijon vinaigrette for a delicious, hearty autumn dinner!
Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 cubed medium butternut squash
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 red onion
  • 1 bunch chopped kale
  • 16 oz. pasta
  • 8 oz. goat cheese

For the Maple Dijon Dressing:

  • 1/4 cup olive oil
  • 1 tsp dijon
  • 1/2 tsp maple syrup
  • 1/2 juiced lemon
  • pinch of salt & pepper

Instructions
 

  • Preheat oven to 425 and line a baking sheet with parchment.
  • Coat the cubed butternut squash in 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper.
  • Roast at 425 for 40 minutes or until browned and fork tender, tossing halfway through.
  • Cook pasta according to instructions.
  • When butternut squash is almost done roasting, heat a large pot over medium heat and add 1 tbsp oil. When hot, sauté the 1/2 diced red onion and chopped kale until softened. Season with a pinch of salt and pepper.
  • Combine all ingredients for the dressing in a container and whisk to combine.
  • Stir together all ingredients, toss with the dressing and top with crumbled goat cheese!
Keyword butternut squash, pasta
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