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Bowl of roasted butternut squash pasta with tahini sauce.
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4.34 from 6 votes

Roasted Butternut Squash Pasta Salad with Tahini Sauce

This cozy roasted butternut squash pasta is served with a zesty lemon tahini sauce and makes for a comforting fall/winter meal!
Prep Time10 mins
Cook Time25 mins
Course: Lunch/Dinner
Cuisine: American
Keyword: butternut squash pasta
Servings: 4
Calories: 507kcal

Ingredients

  • 1 box 8 oz Barilla Chickpea Casarecce
  • 1 medium butternut squash peeled, seeded, and cut into 1-inch pieces (about 5 cups)
  • 1 medium red onion chopped
  • ¼ cup chopped cilantro leaves
  • 1 garlic clove minced
  • ½ teaspoon ground allspice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 2 tablespoons olive oil
  • Tahini Sauce
  • 1 medium garlic clove minced
  • 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

Serving: 1/4 of recipe | Calories: 507kcal | Carbohydrates: 59g | Protein: 19g | Fat: 27g | Sodium: 241mg | Fiber: 13g | Sugar: 3g