Gluten-Free, Vegan, Serves 8

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 12 oz gluten-free pasta (such as brown rice or quinoa pasta)
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach leaves
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup toasted pumpkin seeds

For the dressing:

• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 1 clove garlic, minced
• Salt and pepper to taste

Directions:

Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet and drizzle with olive oil. Sprinkle with smoked paprika, salt, and pepper. Toss to coat evenly. Roast the butternut squash in the preheated oven for about 25-30 minutes, or until tender and lightly browned. Remove from the oven and set aside to cool. Cook the gluten-free pasta according to the package instructions until al dente. Drain and rinse under cold water to cool. In a large mixing bowl, combine the cooked pasta, roasted butternut squash, cherry tomatoes, baby spinach, chopped basil, and toasted pumpkin seeds.

In a separate small bowl, whisk together the ingredients for the dressing – extra-virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper. Pour the dressing over the pasta salad and toss gently to coat all the ingredients evenly. Taste and adjust the seasoning if needed. Allow the flavors to meld by refrigerating the pasta salad for at least 30 minutes before serving. Serve the Roasted Butternut Squash Pasta Salad chilled or at room temperature.