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Ambassador [Associate]
Ambassador [Associate]
  • 688 calories
  • 35 min
  • 4 servings


  • 1 small butternut squash
  • 1 small pkg fresh thyme
  • 2 Gala apples
  • 2 cloves garlic
  • 1 (4 oz) log goat cheese
  • ⅔ cup pecans, dry roasted
  • 10 oz rotini pasta
  • 1 shallot
  • balsamic vinegar
  • black pepper
  • Dijon mustard
  • extra virgin olive oil
  • salt


  1. Preheat oven to 425°F.
  2. Wash and dry the fresh produce.
    • 2 Gala apples
    • 1 small butternut squash
    • 1 small pkg fresh thyme
  3. Quarter and core apples, then cut each quarter into ¾-inch cubes; transfer to a large baking sheet pan.
  4. Trim and peel squash. Halve lengthwise, scrape out seeds, and cut into ¾-inch cubes; add to the baking sheet with the apple.
  5. Slide thyme leaves off the stems; discard the stems. Sprinkle leaves over the apple and squash, drizzle with oil, then season with salt and pepper. Toss to combine and spread out in an even layer.
    • 4 tsp extra virgin olive oil
    • ½ tsp salt
    • ¼ tsp black pepper
  6. Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until apple and squash are golden and fork-tender, 20-25 minutes. Remove from oven.
  7. Meanwhile, fill a large pot about halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain and rinse in a colander.
    • 1 tsp salt
    • 10 oz rotini pasta
  8. While the pasta is cooking, place oil, vinegar, Dijon, salt, and pepper in a large bowl; whisk to combine the dressing.
    • 2 tbsp extra virgin olive oil
    • 2 tbsp balsamic vinegar
    • 2 tsp Dijon mustard
    • ½ tsp salt
    • ¼ tsp black pepper
  9. Peel and mince garlic and shallot; add both to the bowl with the dressing. Stir to combine and set aside.
    • 2 cloves garlic
    • 1 shallot
  10. Roughly chop pecans and set aside.
    • ⅔ cup pecans, dry roasted
  11. When the apple, squash, and pasta are done, add to the bowl with the dressing; gently stir to combine the pasta salad.
  12. To serve, divide warm pasta salad between plates or bowls. Crumble goat cheese over top and sprinkle with pecans. Enjoy!
    • 1 (4 oz) log goat cheese
Taster [Associate]
Taster [Associate]


Nutrition per Serving

Net Carbs


  • baking sheet pan
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • large pot
  • measuring cups
  • measuring spoons
  • mixing bowls
  • oven mitts
  • stirring spoon
  • tongs
  • vegetable peeler
  • whisk or fork