“I have always enjoyed making and experimenting with mac and cheese. One of my favorite ingredients to add is butternut squash. Its beautiful color brightens any dish, and here it adds a unique richness and sweetness to every bite without overpowering the dish.” Colin Brett
You can find this recipe in Kimberton Whole Foods Cookbook: A Family History with Recipes, available in all Kimberton Whole Foods stores.
Photo Credit: Seneca Shahara Brand
Serves 10 to 12
What You’ll Need
- 2 medium butternut squash, cut into small cubes (about 4 cups)
- 1 tablespoon fresh basil, chopped
- 1 teaspoon fresh dill, chopped
- 1 teaspoon Himalayan pink salt
- 1 tablespoon extra-virgin olive oil
- 1 pound Brussels sprouts, quartered
- 4 cups lightly packed baby spinach, chopped
- 3 whole scallions, thinly sliced
- 1 cup sweetened dried cranberries
- 2 cups toasted walnuts, chopped
- 1 pound cooked bow-tie pasta, room temperature
- 4 ounces chevre (soft goat cheese), crumbled
- 1 tablespoon honey
Dressing Ingredients
- ¼ cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1 teaspoon Himalayan pink salt
Instructions
In a medium saucepan, add butternut squash cubes and cover with water. Bring to a boil and then turn down heat to simmer until squash is tender, but not mushy. Drain and transfer squash to a large serving bowl. Add basil, dill and salt and stir to combine. In a large skillet, heat olive oil over medium heat. Add Brussels sprouts and cook until browned on all sides. Add to bowl with butternut squash, along with spinach, scallions, dried cranberries, walnuts and pasta and gently toss to combine.
In a Mason jar or small bowl, add dressing ingredients and shake or whisk to combine. Add dressing to pasta mixture and toss to coat. Sprinkle goat cheese over salad and gently toss to incorporate. Drizzle honey over entire salad just before serving.