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Roasted Butternut Squash, Feta & Pesto Pasta Salad

Here is another gorgeous autumnal pasta salad! Butternut squash is a nutrition powerhouse and is about to be in its best season so this is such a lovely way to use it up! This is a veggie recipe but feel free to add in some cooked chicken or tinned tuna if you want to boost the protein too!

Prep

15m

Cook

30m

Total

45m

homepage-image

Roasted Butternut Squash, Feta & Pesto Pasta Salad

Here is another gorgeous autumnal pasta salad! Butternut squash is a nutrition powerhouse and is about to be in its best season so this is such a lovely way to use it up! This is a veggie recipe but feel free to add in some cooked chicken or tinned tuna if you want to boost the protein too!

Prep

15m

Cook

30m

Total

45m

Ingredients

Method

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Step 1

Roast the butternut squash. Preheat your oven to 200°C (180°C fan). Add the diced butternut squash to a baking tray with the olive oil, paprika, garlic granules, salt and pepper. Toss well and roast for 25–30 minutes until tender and slightly caramelised. Leave to cool.

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For

4

M

I

For the pasta salad

250

g

Dried pasta, approximately 600g cooked

1

400g tin

Tin chickpeas, drained and rinsed

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