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!
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!