dinner · american
Warm Butternut Squash Pasta Salad with Apple & Goat Cheese
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Instructions
1
Set a rack in the middle of the oven and preheat to 425 F (220 C).
2
While the oven heats, peel the butternut squash, halve it, scoop out the seeds, and cut it into 0.75-inch cubes.
3
Pile the cubes on the sheet pan and toss with olive oil, smoked paprika, cinnamon, salt, and pepper, then spread into one layer.
4
While the oven finishes heating, finely mince the shallot, then whisk it in the large serving bowl with olive oil, cider vinegar, maple syrup, Dijon, salt, and pepper.
5
Core and dice the apple into 0.5-inch pieces and stir them into the vinaigrette so the acid keeps them from browning.
6
Once the oven reaches 425 F, roast the squash on the middle rack for 10 minutes until the undersides start to brown.
7
While the squash roasts, fill a large pot two-thirds with water, add salt, cover, and bring to a boil over high heat.
8
Drain the cannellini beans in the colander, rinse under cold water, and leave them in the colander in the sink.
9
After 10 minutes, flip the squash with a spatula and roast 12 more minutes until fork-tender with deeply caramelized edges.
10
Once the water reaches a rolling boil, add the farfalle and cook 11 minutes, stirring once, until tender with a slight bite.
11
With 5 minutes left on the squash, scatter the pecans onto a clear corner of the pan to toast until fragrant and a shade darker.
12
Drain the pasta over the beans in the colander so the hot water warms them, then shake off the excess.
13
Tip the hot pasta and beans into the vinaigrette and toss until every bow tie is glossy and coated.
14
Pull the sheet pan, slide the squash into the bowl, then pile in the arugula and toss just until it starts to soften against the warm pasta.
15
Divide between two plates, crumble the goat cheese over the top in creamy nuggets, and scatter with the toasted pecans.
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