Ingredients
For the roasted veggies:
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4 cups butternut squash peeled, seeded, and cubed into 1-inch cubes
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½ small red onion, thinly sliced
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4 ounces diced small pancetta
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2 tablespoons extra virgin olive oil
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1 teaspoon Kosher salt
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½ teaspoon black pepper
For the pasta salad:
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8 ounces gemelli pasta
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4 cups baby arugula
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½ cup crumbled goat cheese
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½ cup salted pumpkin seeds
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½ cup dried unsweetened cranberries
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¼ cup freshly chopped dill
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½ cup SideDish Apple Cider Vinaigrette
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Salt and pepper, to taste
Method
Preheat the oven to 400 degrees F.
Line a large baking sheet with parchment paper.
Place the butternut squash, red onion, and pancetta on the prepared baking sheet.
Drizzle with olive oil, add the salt and pepper, and toss until well combined.
Spread into an even layer and transfer to the oven.
Bake until the pancetta is crisp and the butternut squash is golden brown and tender, about 30 minutes.
Meanwhile, cook the pasta:
Bring a large pot of water to a boil.
Add pasta and cook according to the package instructions.
Drain and rinse with cold water.
Assemble:
In a large mixing bowl, combine the cooked pasta, arugula, goat cheese, pumpkin seeds, cranberries, dill, and SideDish Apple Cider Vinaigrette.
Toss until well combined and the pasta is well coated.
Add the roasted veggies and gently toss once more until well combined.
Taste and adjust seasonings, as desired.
Serve and enjoy!
Recipe Note
Photography and Styling: Jessica Gaertner
