Ingredients
Avocado oil, for baking sheet
1 large butternut squash, peeled, seeded, and chopped
Kosher salt
Freshly ground black pepper
1 (8-oz.) box chickpea pasta (or other bean-based pasta)
4 c. baby spinach
1 c. shredded rotisserie chicken (optional)
1/3 c. freshly grated Parmesan
1/2 small red onion, finely chopped
1/2 c. extra-virgin olive oil
1/3 c. red wine vinegar
Preparation
Step 1Preheat oven to 400º and grease a large baking sheet with avocado oil. Add butternut squash and season with salt and pepper. Toss until coated, adding more oil if necessary.Step 2Roast in a single layer until squash is tender and golden, 25 to 30 minutes. Let cool, then transfer to a large bowl.Step 3Meanwhile, in a large pot of salted boiling water, cook pasta according to box instructions until al dente. Drain, then transfer to bowl with squash.Step 4To bowl, add spinach, chicken (if using), and Parmesan and season with salt and pepper. Toss until combined. Step 5Make dressing: In a small bowl, whisk together onion, vinegar, and olive oil and season with salt and pepper.Step 6Divide dressing among four mason jars and top with pasta salad. Flip upside down to let dressing coat salad and store in the fridge until ready to eat.
We put baby spinach, roasted butternut squash, and Parmesan in this pasta salad to give it a more wintery feel, but you can totally sub out the squash for cherry tomatoes and even some diced avocado if you’re feeling that. If you eat meat, shredded chicken is a great option here.
