Ingredients
1 medium butternut squash (3 cups cubed)
1 pound pasta (pearled couscous, penne, or fusilli)
2 cups loosely packed arugula
100g fresh goat cheese (log or crumbled)
1/3 cup chopped walnuts or pecans
2 tbsp extra virgin olive oil
Zest + juice of 1 lemon
2 garlic cloves (minced)
2 tsp chopped fresh thyme
1/4 tsp flaky sea salt
Black pepper to taste
Optional: 1 tsp balsamic vinegar (verify alcohol-free)
Instructions
Preheat oven to 400°F (200°C)
Toss butternut squash cubes with 1 tbsp olive oil, salt, and thyme on a baking sheet
Roast for 25-30 minutes until golden and tender
Cook pasta 1-2 minutes less than label instructions; drain and toss with 1 tbsp olive oil to prevent sticking
While pasta cools, whisk lemon zest/juice, garlic, salt, pepper, and balsamic vinegar (if using)
In a large bowl, combine cooled pasta, roasted squash, arugula, crumbled goat cheese, and nuts
Pour vinaigrette over and gently toss
garnish with extra thyme leaves before serving
Notes
For advance prep: roast squash up to 4 hours ahead. Pasta holds well at room temperature for 1 hour. Make salad 2-3 hours in advance for flavors to meld
Substitute: quinoa or farro for pasta, pistachios for walnuts, or feta for goat cheese
Storage: keep leftovers in airtight containers up to 3 days
- Prep Time: 20
- Cook Time: 30
- Category: High Protein Meals
- Method: Roasting, Boiling
- Cuisine: American, Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: Approx. 1.5 cups
- Calories: 420
- Sugar: 6g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 35mg