Autumn Pasta Salad with Roasted Butternut and Chickpeas
A hearty pasta salad combining the comforting flavors of roasted butternut squash and chickpeas, perfect for autumn gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 8 oz whole-grain pasta (penne or fusilli)
- 1 medium butternut squash, peeled and cubed
- 1 can (15 oz) chickpeas, drained
- 1 tsp curry powder
- 1/2 cup hazelnuts, chopped
- 1 cup Brussels sprouts, thinly sliced
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Prep the butternut squash by peeling, seeding, and cutting it into bite-sized cubes.
- Roast the squash cubes tossed with olive oil, curry powder, salt, and pepper for about 25 minutes.
- Cook the pasta according to package instructions until al dente, saving a cup of pasta water before draining.
- Sauté the Brussels sprouts in olive oil over medium heat for about 5 minutes.
- Combine the pasta, roasted squash, sautéed Brussels sprouts, and chickpeas in a large bowl.
- Garnish with chopped hazelnuts.
- Taste and adjust seasoning if necessary.
- Chill in the fridge for 30 minutes or serve warm.
Notes
This pasta salad tastes even better the next day as the flavors meld together.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: pasta salad, autumn recipe, roasted butternut squash, vegetarian, healthy salad