Roasted Butternut Squash and Red Onion Pasta Salad
Shared by our Featured Foodies at Duo Dishes, this seasonal pasta salad will brighten up your holiday dinner table in a fun, not so traditional way!
Roasted Butternut Squash and Red Onion Pasta Salad
Author: Duo Dishes
Recipe type: Side Dish
Serves: 8
Ingredients
- 1 pound butternut squash, peeled, seeded and cut into ½″ cubes
- 1 large red onion, chopped
- ½ teaspoon black pepper
- 1¼ teaspoons kosher salt
- 3 cloves garlic, sliced
- 1½ tablespoons flour
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- Zest of 1 lemon
- 1 pound penne pasta, cooked
- Olive oil
Instructions
- Toss the squash and onion with ¼ teaspoon salt and the pepper, then drizzle with olive oil. Divide between two baking sheets and bake in a preheated oven at 375 degrees for approximately 15-20 minutes or until soft. Stir occasionally.
- Remove the baking sheets from the oven, sprinkle the slivered garlic on top, toss, then bake another 15 minutes. Remove from the oven and set aside.
- In a separate pan, melt the butter and flour over medium heat, stirring constantly to create a thick paste. Cook for approximately 2 minutes.
- Whisk in the cream and mix well, cooking for another 2-3 minutes before stirring in the lemon zest and the remaining salt. Remove the pan from heat.
- Carefully add the roasted vegetables and cooked pasta to a large serving dish, pouring the cream sauce on top. Spread the basil over everything and toss well to combine.