Roasted Butternut Squash Pasta Salad with Tahini Sauce
User Reviews
4.2
Roasted Butternut Squash Pasta Salad with Tahini Sauce
Description
In this Roasted Butternut Squash Pasta Salad, butternut squash and red onion are tossed with olive oil, garlic, allspice, salt, and pepper, then roasted until tender and caramelized. Meanwhile, chickpea casarecce pasta is cooked and drained, reserving some cooking water.
The tahini sauce is prepared by whisking lemon juice, liquid aminos (or tamari), tahini, olive oil, and garlic, then thinning it with reserved pasta water to achieve the desired consistency. The sauce’s creamy texture and citrus brightness complement the roasted vegetables and pasta’s slight chew.
After combining pasta, roasted veggies, and cilantro, the salad is dressed with tahini sauce and served warm or at room temperature. It can be reheated gently over low heat to maintain texture and flavor.
Ingredients
- 1 box 8 oz Barilla Chickpea Casarecce
- 1 butternut squash peeled, seeded, and cut into 1-inch pieces (about 5 cups, medium
- 1 red onion chopped, medium
- ¼ cup cilantro chopped leaves
- 1 garlic minced, clove
- ½ teaspoon ground allspice
- 1/2 teaspoon salt sea salt
- 1/4 teaspoon black pepper ground
- 2 tablespoons olive oil
- tahini sauce
- 1 garlic minced, medium clove
- 1 teaspoon Bragg's liquid aminos or low sodium tamari
- 3 tablespoons lemon juice 1 lemon
- 3 tablespoons tahini
- 2-4 tablespoons water reserved from cooking pasta
- 3 tablespoons olive oil
Instructions
- Preheat oven to 425°F.
- In a large bowl, combine butternut squash, onion, garlic, allspice, sea salt, pepper and olive oil. Toss until veggies are coated and spread evenly on a baking sheet. Roast for 10 minutes, toss and then roast for another 10-15 minutes, or until butternut squash is soft. Remove from the oven and let cool.
- Meanwhile, cook pasta according to package instructions and drain, reserving about 1/4 cup of the pasta water.
- Make the tahini sauce by whisking together the lemon juice, liquid aminos, tahini, olive oil and garlic. Add in 2-4 tablespoons of pasta water to thin the sauce to the desired consistency.
- To assemble the pasta salad, add the pasta, veggies and cilantro into a large bowl. Add tahini sauce to taste and toss carefully. Serve warm with additional salt and crushed red pepper, if using. The pasta is best served immediately, but you can also enjoy it at room temperature or reheat.
- To reheat, I recommend using low heat over the stove top. You may need to add a little water or broth, so the pasta doesn't dry out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 507kcal | 25% |
| Carbohydrates | 59g | 20% |
| Protein | 19g | 38% |
| Fat | 27g | 42% |
| Sodium | 241mg | 10% |
| Fiber | 13g | 52% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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