- Prep time
- 25 minutes PT25M
- Cook time
- 20 minutes PT20M
- 8–10 servings
Celebrate the flavors of fall with this hearty, harvest-y pasta salad starring roasted butternut squash, sautéed rapini and crispy, homemade garlic chips.
- 6 cloves garlic, sliced thin
- 8 ounces olive oil
- 1 teaspoon chili flakes
- 1 butternut squash, medium diced
- 1 bunch rapini
- 1 pound tri-color rotini
- 1 cup Parmesan cheese, grated
- 3 ounces lemon juice
- Salt and black pepper, to taste
Combine garlic, olive oil and chili flakes in a small sauce pot. Stir to separate garlic and place on medium heat. Bring to a gentle simmer and cook, stirring occasionally, until bubbles subside and garlic is lightly browned. Remove garlic chips with a slotted spoon and drain on a paper towel. Reserve oil.
Heat oven to 400°F.
Toss butternut squash with 2 tablespoons of the garlic oil and place in a single layer on a lined baking sheet. Roast in oven until tender and beginning to brown. Remove from oven and let cool to room temperature.
Place a large sauté pan over medium-high heat and add 2 tablespoons of the garlic oil. When oil is shimmering, add the rapini and sauté until wilted and lightly caramelized. Remove from pan and let cool to room temperature, then cut rapini into 1–2-inch pieces.
Cook pasta in salted boiling water per box instructions. Drain and let cool.
Toss the pasta, butternut squash and rapini with the Parmesan cheese, remaining garlic oil, lemon juice and garlic chips. Adjust seasoning as desired with salt and pepper.