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4.5 from 2 votes

Butternut Squash Pasta Salad

This butternut squash pasta salad is both sweet and savory with parmesan cheese and sweet-tart cranberries.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Total Cost: $8.46 recipe / $1.06 serving
Servings: 8
Author: Beth - Budget Bytes


  • 1 3 lb. butternut squash $3.27
  • 4 Tbsp olive oil, divided $0.44
  • 1 tsp dried sage $0.10
  • 1 lb. pasta (orecchiette) $1.78
  • 1/2 bunch fresh parsley $0.44
  • 1/3 cup dried cranberries $0.84
  • 3/4 cup shredded parmesan $1.49
  • to taste salt & pepper $0.10


  • Cut the ends off of the squash to provide a flat, stable surface. Stand the squash on one end and use a vegetable peeler to remove the skin. Slice a few rounds off of the small end to shorten the squash, and then cut down through the center of the thick end to expose the center. Use a spoon to scoop out the seeds and center pulp. Cut the remaining squash into small cubes.
  • Heat 2 Tbsp of olive oil in a large pot or skillet over medium heat. Once the oil is hot, add the cubed squash, sage, salt & pepper (a generous sprinkle). Saute until the squash tender (about 10-15 min). They will looks slightly translucent and will start to smash a little like a cooked potato. Taste a cube or two to make sure they’re cooked through. Turn the heat off.
  • While the squash is cooking, cook the pasta. Bring a pot of water to a boil and add a generous sprinkle of salt to the pasta water for flavor. Cook the pasta according to the package directions (boil for 7-10 minutes or until al dente). Drain the pasta.
  • Once the squash is tender and the pasta is drained, add the pasta, cranberries, and chopped parsley to the pot. Stir to combine.
  • Drizzle the last 2 Tbsp of olive oil over everything and add salt and pepper to taste. Lastly, stir in the shredded parmesan. Serve warm!