Harvest Pasta Salad with Roasted Squash & Kale by @starinfinitefood

Name: Harvest Pasta Salad with Roasted Squash & Kale
Prep time: 20 min
Cook time: 34 min
Total time: 54 min
Yield: 4 servings
Ingredients: 480 ml Kabocha Or Butternut Squash cubed; 0.5 cup Olive Oil divided, for the squash, for the pecans; 1.4 tsp Salt divided, for the squash, to taste, for the salad; 1 tsp Garlic Powder for the squash; Pepper for the squash, to taste, for the dressing, for the salad; 65 g Kale chopped, range given 2-3 cups; 3 tbsp Mustard for the dressing; 3.5 tbsp Honey for the dressing, for the pecans; 3 tbsp Yogurt for the dressing; 2 tbsp Lemon Juice for the dressing; 1 tbsp Mayonnaise for the dressing; 120 ml Pecans; 2 sprigs Fresh Rosemary; 1 Banza Rotini Pasta one box, cooked according to package; 79 ml Scallions chopped; 60 ml Dried Cranberries; 60 ml Parmesan shaved

54 min

4 servings

🎃

480 ml

Kabocha or butternut squash

🫒

0.5 cup

Olive oil

🧂

1.4 tsp

Salt

🧄

1 tsp

Garlic powder

⚫

Pepper

🥬

65 g

Kale

🌼

3 tbsp

Mustard

🍯

3.5 tbsp

Honey

🥣

3 tbsp

Yogurt

🍋

2 tbsp

Lemon juice

🥚

1 tbsp

Mayonnaise

🥜

120 ml

Pecans

🌿

2 sprigs

Fresh rosemary

🍝

1

Banza Rotini pasta

🧅

79 ml

Scallions

🫐

60 ml

Dried cranberries

🧀

60 ml

Parmesan

Preheat
- Kabocha or butternut squash
- Olive oil
- Salt
Preheat oven to 425.
Add
- Kabocha or butternut squash
- Olive oil
- Salt
Add squash to a large sheet pan with 2 tbsp olive oil, ½ tsp salt, garlic powder and pepper, toss to coat, then place in oven for 22 minutes, tossing halfway.
Add
- Pecans
- Olive oil
- Salt
Make pecans: add pecans to a small sheet pan with oil, honey, salt and pepper, toss to coat.
Add
- Fresh rosemary
- Pecans
Add rosemary to the pecans and place in oven for 5-6 minutes, until fragrant.
Cool
- Pecans
Allow pecans to cool, then roughly chop and set aside.
Add
- Olive oil
- Mustard
- Kabocha or butternut squash
While squash is roasting, make dressing: add all dressing ingredients to a bowl and whisk to combine.
Add
- Kabocha or butternut squash
- Kale
After 22 minutes, remove squash from oven, move it to one side and add kale to the other side.
Add
- Kale
- Olive oil
- Salt
Add remaining olive oil and salt to the kale and massage it with hands.
Place
- Kale
Place pan back in oven for about 6 minutes.
Add
- Banza Rotini pasta
- Kabocha or butternut squash
- Kale
Add cooked pasta to a bowl with squash, kale, pecans, scallions, cranberries and dressing, and toss together until combined.
Add
- Parmesan
Add the Parmesan and toss again.
Plate
- Salt
- Banza Rotini pasta
Plate pasta and top with salt and pepper to taste.

Harvest Pasta Salad with Roasted Squash & Kale by @starinfinitefood

54 min

4 servings

🎃

480 ml

Kabocha or butternut squash

🫒

0.5 cup

Olive oil

🧂

1.4 tsp

Salt

🧄

1 tsp

Garlic powder

⚫

Pepper

🥬

65 g

Kale

🌼

3 tbsp

Mustard

🍯

3.5 tbsp

Honey

🥣

3 tbsp

Yogurt

🍋

2 tbsp

Lemon juice

🥚

1 tbsp

Mayonnaise

🥜

120 ml

Pecans

🌿

2 sprigs

Fresh rosemary

🍝

1

Banza Rotini pasta

🧅

79 ml

Scallions

🫐

60 ml

Dried cranberries

🧀

60 ml

Parmesan

Preparation Steps

Step 1/12
Preheat oven to 425.
🎃Kabocha or butternut squash
🫒Olive oil
🧂Salt
🧄Garlic powder
⚫Pepper
🍳Sheet pan
Step 2/12
Add squash to a large sheet pan with 2 tbsp olive oil, ½ tsp salt, garlic powder and pepper, toss to coat, then place in oven for 22 minutes, tossing halfway.
🎃Kabocha or butternut squash
🫒Olive oil
🧂Salt
🧄Garlic powder
⚫Pepper
🍳Sheet pan
Step 3/12
Make pecans: add pecans to a small sheet pan with oil, honey, salt and pepper, toss to coat.
🥜Pecans
🫒Olive oil
🍯Honey
🧂Salt
⚫Pepper
🍳Sheet pan
Step 4/12
Add rosemary to the pecans and place in oven for 5-6 minutes, until fragrant.
🌿Fresh rosemary
🥜Pecans
🍳Sheet pan
Step 5/12
Allow pecans to cool, then roughly chop and set aside.
🥜Pecans
🪵Cutting board
🔪Knife
Step 6/12
While squash is roasting, make dressing: add all dressing ingredients to a bowl and whisk to combine.
🫒Olive oil
🌼Mustard
🍯Honey
🥣Yogurt
🍋Lemon juice
🥚Mayonnaise
🧂Salt
🧄Garlic powder
⚫Pepper
🥣Bowl
🥄Whisk
Step 7/12
After 22 minutes, remove squash from oven, move it to one side and add kale to the other side.
🎃Kabocha or butternut squash
🥬Kale
🍳Sheet pan
Step 8/12
Add remaining olive oil and salt to the kale and massage it with hands.
🥬Kale
🫒Olive oil
🧂Salt
🍳Sheet pan
Step 9/12
Place pan back in oven for about 6 minutes.
🥬Kale
🍳Sheet pan
Step 10/12
Add cooked pasta to a bowl with squash, kale, pecans, scallions, cranberries and dressing, and toss together until combined.
🍝Banza Rotini pasta
🎃Kabocha or butternut squash
🥬Kale
🥜Pecans
🧅Scallions
🫐Dried cranberries
🥣Bowl
Step 11/12
Add the Parmesan and toss again.
🧀Parmesan
🥣Bowl
Step 12/12
Plate pasta and top with salt and pepper to taste.
🧂Salt
⚫Pepper

Composition

Ingredients

Types

Vegetables, Oils, Spices, Condiments, Sweeteners, Dairy, Fruit, Nuts, Herbs, Grains, Legumes

Ingredients

Kabocha or butternut squash, Olive oil, Salt, Garlic powder, Pepper, Kale, Mustard, Honey, Yogurt, Lemon juice, Mayonnaise, Pecans, Fresh rosemary, Banza Rotini pasta, Scallions, Dried cranberries, Parmesan

Notes

Kabocha or butternut squash (cubed), Olive oil (divided, for the squash, for the pecans), Salt (divided, for the squash, to taste, for the salad), Garlic powder (for the squash), Pepper (for the squash, to taste, for the dressing, for the salad), Kale (chopped, range given 2-3 cups), Mustard (for the dressing), Honey (for the dressing, for the pecans), Yogurt (for the dressing), Lemon juice (for the dressing), Mayonnaise (for the dressing), Banza Rotini pasta (one box, cooked according to package), Scallions (chopped), Parmesan (shaved)

Allergens

Mustard, Milk, Eggs, Tree nuts, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

520 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 55g, Fat: 28g, Fiber: 8g, Sugars: 15g

Nutritional Information

Minerals

Sodium: 560mg, Potassium: 480mg, Calcium: 180mg, Iron: 3mg, Magnesium: 60mg

Vitamins

Vitamin A: 320µg, Vitamin C: 25mg, Vitamin K: 110µg, Folate: 60µg

Preparation

Time Information

Preparation

20 minutes

Cooking

34 minutes

Overall

54 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Sheet pan, Bowl, Whisk, Knife, Cutting board

Appliances

Oven

Type

Type Of Dish

Main Course, Salad, Side Dish

Occasions

Autumn, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Tender, Crunchy, Creamy

Flavors

Sweet, Tangy, Savory, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3-4 days (store in an airtight container,refrigerated), freezer : not recommended (pasta salad with fresh kale, dressing and mayonnaise-based sauce does not freeze well)

480 ml

Kabocha or butternut squash

0.5 cup

Olive oil

1.4 tsp

Salt

1 tsp

Garlic powder

Pepper

65 g

Kale

3 tbsp

Mustard

3.5 tbsp

Honey

3 tbsp

Yogurt

2 tbsp

Lemon juice

1 tbsp

Mayonnaise

120 ml

Pecans

2 sprigs

Fresh rosemary

1

Banza Rotini pasta

79 ml

Scallions

60 ml

Dried cranberries

60 ml

Parmesan

480 ml

Kabocha or butternut squash

0.5 cup

Olive oil

1.4 tsp

Salt

1 tsp

Garlic powder

Pepper

65 g

Kale

3 tbsp

Mustard

3.5 tbsp

Honey

3 tbsp

Yogurt

2 tbsp

Lemon juice

1 tbsp

Mayonnaise

120 ml

Pecans

2 sprigs

Fresh rosemary

1

Banza Rotini pasta

79 ml

Scallions

60 ml

Dried cranberries

60 ml

Parmesan

Preparation Steps

Step 1/12

Step 2/12

Step 3/12

Step 4/12

Step 5/12

Step 6/12

Step 7/12

Step 8/12

Step 9/12

Step 10/12

Step 11/12

Step 12/12

Composition