A pasta salad that’s perfect for fall using butternut squash, roasted vegetables, and made ‘gluten-free’ and packed with fiber and protein from Banza Pasta.
One of my favorite things about Fall, besides doing all the things on my Bucket List, are the delicious foods that come with the season. Pumpkin, squash, brussels sprouts, apples, pears, etc. I was never into making squash until a few years ago and now I can’t get enough. Spaghetti squash, butternut, acorn, they’re all delicious and make a great healthy meal.
When I heard about the Banza Plus 5 Ingredient Instagram Recipe Contest I knew I wanted to participate and create a Fall inspired dish. A few weeks ago I made this Roasted Butternut Squash Salad as a side dish for our Sunday night dinner. When discussing this contest, my husband was actually the one that suggested I pair it with the pasta, genius idea honey!
I have been loving using Banza chickpea pasta as it’s ‘gluten-free’ and each serving packs 25 grams of protein and 13 grams of fiber. I noticed on my last trip to Target that they have started carrying it, Banza can also be found at most Organic/Health Food Stores or bought online. Be sure to check out all the #Banzaplus5 recipes on their Instagram @eatbanza.
So here you have it, to make this Banza Plus 5 Roasted Butternut Squash Pasta Salad, you start with any Banza Pasta cooked according to the box. I used rotini in this recipe. Then roast; butternut squash, red pepper, red onion, corn, seasoned with olive oil, salt, and paprika. And combine the two, voila!
You know me, It was very difficult to limit this recipe to just five ingredients because I love add-ins and toppings. It tastes delicious with just those five, but I also suggest adding some cilantro and feta cheese. Enjoy the recipe!
Be sure to use the hashtag #sweetandstrong if you give it a try.
- 1 box Banza Pasta
- 1 butternut squash, peeled and cut into ½ inch pieces
- 1 red bell pepper, chopped
- ½ red onion, chopped
- 1 bag frozen corn, thawed
- 1 tsp paprika
- olive oil
- Preheat oven to 400 degrees Fahrenheit.
- Spread butternut squash, red bell pepper, red onion, and corn onto one large or two medium baking pans. Be sure vegetables are spread out or they will just steam, not roast.
- Toss vegetables with olive oil, paprika, and salt to taste.
- Roast for 20 minutes, flip, and roast for an additional 10-20 minutes. Making sure the corn kernals don't burn.
- As the vegetables roast cook Banza Pasta according to the package directions.
- Toss together the pasta and vegetables.
- I reccommend serving with chopped cilantro and feta cheese.
Now to my day of eats for What I Ate Wednesday. Here is everything I ate on Monday trying to get back on track after a few indulgences like burgers and cake over the weekend. I started the day off with a Superset Leg Workout and then had a shake with vanilla vegan protein, Vital Proteins Mixed Berry Collagen, almond milk, kale, strawberries, and half a frozen banana. It made two servings so Tom and I each had one for breakfast.
Monday was Columbus Day and while the students didn’t have school us teachers still had to go in. I got caught up on grades, organized my office and closet, before I knew it I was starving for lunch. I reheated some of the Roasted Butternut Squash Pasta Salad.
This kept me full until I got home and ate two hard boiled eggs I had prepped on Sunday along with some Kombucha. Obsessed with this Passionberry Bliss flavor.
Then for dinner I made this Easy Baked Miso Chicken and paired it with some roasted potatoes and brussels sprouts.
Then it was two Chocolate ‘Caramel’ Protein Fudge Cups for dessert to wrap up the day.
If You Enjoy This Recipe, Try:
Mediterranean Chickpea Salad
Spaghetti Squash Taco Bake
Crispy Baked Sweet Potato Fries
#Banzaplus5 Recipe Contest and #WIAW with @sweetandstrong_Click To Tweet
Linking up with Jenn and Laura for What I Ate Wednesday and Esther, Annmarie, Farrah, and Jess for Foodie Fridays. You can find other tasty healthy recipes here.
Have you tried Banza Pasta?
Tell me something delicious on your plate recently.
What’s your favorite 5 ingredient recipe?