Warm Pasta Salad with Butternut Squash, Apple, Goat Cheese & Pecans

[Sincerely-Food-Chef]

Ingredients

• 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

Instructions

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

[Laurence]

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