4.22 15 Published Nov 28, 2018, Updated Aug 24, 2023 Recently, I’ve started to challenge those thoughts and play with the foods I typically crave in certain seasons. Take pasta salads for example: in the past, I’ve only made these in the summertime but I thought why not make a warm pasta salad using seasonal produce!? Whoever said pasta salads have to be served cold?! And who said you can’t have pasta salad as a meal?! We’re challenging all. the. things. For this recipe, I was inspired by roasted butternut squash, chickpea and tahini salad from Orangette I made many moons ago. I knew I wanted to incorporate seasonal roasted veggies – focusing on butternut squash. I love the full flavor the roasted squash brings to this dish. It really compliments the pasta and lets the tahini sauce shine! Tahini is super trendy right now and for good reason… it’s so dang delicious and sesame seeds are loaded with nutrients like fat, fiber, protein and calcium to name a few. The lemon tahini dressing used for this butternut squash pasta dish is so easy to whip up and tastes delicious on everything. I highly recommend making a double batch when you make this recipe so you can have leftover sauce. It’s perfect for drizzling over salads, topping cooked veggies and even spread on toast. If you’re like me and totally obsessed with tahini right now definitely check out some of my other tahini recipes or try making homemade tahini! I highly recommend serving this roasted butternut squash pasta salad warm, but you can also eat the leftovers cold or at room temperature. To reheat, I recommend using low heat over the stovetop. You may need to add a little water or broth so the pasta doesn’t dry out.
Try These Other Vegan Pastas
Vegan Mac and Cheese Creamy Walnut Pasta Sauce with Spaghetti Squash Noodles Vegan Bolognese Sauce Healthy Pasta Salad Cauliflower Alfredo Sauce Zucchini Noodle Fettuccine Alfredo
Be sure to check out all of the butternut squash recipes and the full collection of dinner recipes on EBF!
