Pumpkin Seed Pasta Salad with Roasted Squash and Sage

Name: Pumpkin Seed Pasta Salad with Roasted Squash and Sage
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 large (about 2 lbs) (900 g) butternut squash, peeled, seeded, and cut into ½-inch (1.25 cm) cubes; 3 tablespoons (45 ml) olive oil; kosher salt or sea salt, to taste; freshly ground black pepper, to taste; 8 leaves fresh sage leaves, whole, for crisping; ¾ cup (100 g) raw pumpkin seeds (pepitas); 1 lb (450 g) dried penne pasta; ½ medium (75 g) red onion, thinly sliced; ¼ cup (60 ml) red wine vinegar; 1 small (30 g) shallot, minced; 1 tablespoon (15 ml) Dijon mustard; 1 teaspoon (5 ml) maple syrup; ½ cup (120 ml) olive oil; 6 leaves fresh sage leaves, finely chopped; 4 ounces (115 g) Parmigiano-Reggiano cheese, finely grated or shaved

From the MyKitchenBank Kitchen

A warm-then-cooled pasta salad celebrating autumn flavors. Roasted butternut squash and crispy sage leaves are tossed with penne and toasted pumpkin seeds, then dressed in a light sage-infused vinaigrette. Sweet squash contrasts with earthy seeds and aromatic herbs, making it ideal for fall gatherings.

Prep: 20 min
Cook: 30 min
Wait: 15 min
Total: 1 hr 5 min
Makes: 6 servings (about 1½ cups per person)

Save to My Kitchen Jump to recipe

Ingredients

6 servings

1 large (about 2 lbs) (900 g) butternut squash, peeled, seeded, and cut into ½-inch (1.25 cm) cubes
3 tablespoons (45 ml) olive oil
kosher salt or sea salt, to taste
freshly ground black pepper, to taste
8 leaves fresh sage leaves, whole, for crisping
¾ cup (100 g) raw pumpkin seeds (pepitas)
1 lb (450 g) dried penne pasta
½ medium (75 g) red onion, thinly sliced
¼ cup (60 ml) red wine vinegar
1 small (30 g) shallot, minced
1 tablespoon (15 ml) Dijon mustard
1 teaspoon (5 ml) maple syrup
½ cup (120 ml) olive oil
6 leaves fresh sage leaves, finely chopped
4 ounces (115 g) Parmigiano-Reggiano cheese, finely grated or shaved

Equipment (6)

Large rimmed baking sheet (18×13 inches or similar)
Large pot for pasta
Small skillet
Large mixing bowl
Cutting board and sharp knife
Measuring spoons and cups

Steps

Before you start

Preheat the oven to 425°F (220°C)
Read through the entire recipe to plan timing—roasting and pasta cooking happen simultaneously
Use a sharp knife to peel the squash safely, or ask for help if needed

1
Roast the squash and sageOven 425°F / 220°C
- Toss the cubed butternut squash with 3 tablespoons (45 ml) olive oil, salt, and pepper on a large rimmed baking sheet.
- Spread in a single layer.
- Scatter the 8 whole sage leaves over the squash.
- Roast at 425°F (220°C) for 25–30 minutes, stirring halfway through, until the squash is golden and fork-tender.
- The sage leaves will crisp and darken; remove them when deeply browned.
- Set the squash aside to cool slightly.
+ Show details− Hide details
Ready when: Squash is golden and easily pierced with a fork; sage leaves are dark and crispy
Tip: Don't crowd the pan; squash should roast, not steam. Space cubes so they touch the sheet.
2
Toast the pumpkin seeds
- While the squash roasts, place the pumpkin seeds in a small dry skillet over medium heat.
- Stir often for 5–7 minutes until fragrant and lightly golden.
- The seeds will pop slightly when done.
- Transfer to a bowl and set aside.
+ Show details− Hide details
Ready when: Seeds are light golden and fragrant; a few pop in the pan
Tip: Toasting brings out nutty flavor and prevents soggy seeds in the salad. Don't walk away—they burn quickly.
3
Cook the pasta
- Bring a large pot of salted water to a rolling boil.
- Add the penne and cook according to package directions, usually 9–11 minutes, until al dente.
- Reserve 1 cup (240 ml) pasta water before draining.
- Rinse the pasta briefly under cool water to stop cooking, then transfer to a large mixing bowl.
+ Show details− Hide details
Ready when: Pasta is tender but still slightly firm when bitten (al dente)
Tip: Reserve pasta water before draining—you may need it to loosen the salad later. Don't overcook; soft pasta will mush when tossed.
4
Make the vinaigrette
- In a small bowl, whisk together the minced shallot, red wine vinegar, Dijon mustard, and maple syrup.
- Let sit for 1 minute to soften the shallot.
- Slowly whisk in the ½ cup (120 ml) olive oil until emulsified.
- Stir in the chopped fresh sage.
- Taste and adjust salt and pepper as needed.
+ Show details− Hide details
Ready when: Vinaigrette is well combined and slightly creamy
Tip: Whisk the oil in slowly to create a stable emulsion. A 1-minute rest on the shallot takes the raw edge off.
5
Combine salad components
- Add the cooled roasted squash and toasted pumpkin seeds to the pasta.
- Slice the red onion very thinly and add it to the bowl.
- Pour the vinaigrette over everything and toss gently but thoroughly until every piece is coated.
- If the salad seems dry, add reserved pasta water, 2 tablespoons (30 ml) at a time, until it reaches your desired consistency.
+ Show details− Hide details
Ready when: All ingredients are evenly coated with dressing; colors are vibrant
Tip: Toss gently so squash doesn't break into tiny pieces. Add pasta water gradually—the salad will absorb more dressing as it sits.
6
Let salad rest and finish
- Let the salad sit at room temperature for 10–15 minutes so flavors meld.
- Just before serving, taste and adjust salt, pepper, and vinegar if needed.
- Crumble or shave the Parmigiano-Reggiano over the top.
- Break up the crispy sage leaves and scatter them over the salad.
- Serve at room temperature or lightly chilled.
+ Show details− Hide details
Ready when: Salad is fragrant and cohesive; cheese is evenly distributed
Tip: Don't refrigerate too far ahead—chilled salad tastes muted. Serve at cool room temperature for the best flavor and texture balance.

Good to know

Tips

Roast squash and sage on the same pan—the sage crisps in the oven's dry heat and becomes a garnish, adding color and flavor.
Pumpkin seed toast time varies by seed size; taste one to check for doneness. They should be fragrant and just golden, not dark brown.
The salad tastes best at cool room temperature, not cold. If chilling ahead, store without dressing and add it 30 minutes before serving.
For a creamier version, whisk in 2–3 tablespoons (30–45 ml) crème fraîche or Greek yogurt into the vinaigrette before dressing the pasta.

Make ahead

Roast the squash and toast the seeds up to 2 hours ahead and store them separately at room temperature. Make the vinaigrette up to 4 hours ahead and refrigerate. Cook the pasta no more than 30 minutes before serving and dress the salad just before your guests arrive so it stays fresh and the pasta doesn't absorb too much liquid.

Storage & reheating

Room temperature: best served within 2 hours of assembly, though it keeps for up to 6 hours. Refrigerator: store in an airtight container for up to 3 days; bring to room temperature and add a splash of vinegar or reserved pasta water to refresh before serving. Freezer: not recommended—pasta becomes mushy and texture suffers when thawed.

Substitutions

butternut squash → Delicata squash or pumpkin. Use about the same weight. Delicata has thinner skin and slightly sweeter flesh; pumpkin is more watery, so roast 5 minutes longer to remove excess moisture.
raw pumpkin seeds (pepitas) → Sunflower seeds or chopped toasted walnuts. Same amount by volume. Sunflower seeds offer a lighter crunch; walnuts add earthiness. Toast walnuts separately if not already roasted.
fresh_sage → Fresh thyme or rosemary. Use slightly less (about half the amount) as these herbs are more assertive. Both dry well if fresh is unavailable—use ⅓ the amount.
red wine vinegar → Balsamic vinegar or apple cider vinegar. Balsamic is sweeter; reduce maple syrup by ½ teaspoon to compensate. Apple cider vinegar is tangier and works well with the autumn flavors.