📖 Instructions

1. First, prep your butternut squash. Preheat your oven to 400°F (200°C). Peel, deseed, and cube your butternut squash into roughly 1-inch pieces. Toss them with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for about 20-25 minutes, or until tender and slightly caramelized. Keep an eye on them; ovens vary!
2. Next, cook your pasta according to package directions. I usually prefer a slightly al dente texture. Once cooked, drain it well and rinse with cold water to stop the cooking process and prevent it from becoming sticky. Set aside.
3. While the squash and pasta are cooking, make your amazing dressing! In a medium bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper. Taste and adjust seasonings as needed—it's your creation!
4. Now, for the assembly! In a large bowl, combine the roasted butternut squash, cooked pasta, crumbled feta cheese, and toasted pepitas (if using). Gently pour the dressing over the mixture and toss everything together until well combined. Don't be afraid to get a little messy!
5. Finally, before serving, give it a taste test! Need more balsamic zing? Add a splash more! Not enough sweetness? A little extra maple syrup will do the trick. Sprinkle with extra parmesan cheese just before serving for that extra touch of cheesy goodness.
6. Optional step: Garnish your Autumn Butternut Squash Pasta Salad with fresh herbs like sage or parsley, for an extra touch of autumnal flair!