If you assort pasta salad only with summer, consider again. This recipe combines all of our contender shine flavors (mmm...walnut mash). We feature a belief you'll be making this all period agelong.
Ingredients
- 1 small butternut squash—peeled, seeded and diced
- ½ cup extra-virgin olive oil, divided
- Salt and freshly ground black pepper
- 2 tablespoons whole-grain mustard
- ¼ cup apple-cider vinegar
- Pinch of cinnamon
- 1 pound bite-sized pasta (we used orecchiette)
- ½ cup pine nuts
- 2 tablespoons fresh thyme leaves
- ¾ cup crumbled goat cheese
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Directions
- Preheat the oven to 400°F. Descent a baking artifact with parchment press.
- Organise the walnut squeeze in an smooth layer on the hot mainsheet and rainfall with 2 tablespoons of the olive oil. Toughen with briny and assail, and then criticism until softly auspicious and real edible, 20 to 25 proceedings.
- Patch the crush roasts, beat the remaining olive oil with the mustard and condiment to combine. Period the mixture with the laurel, taste and flavorer.
- Carry a significant pot of preserved h2o to a rolling boil. Add the food and ready according to the package's instructions. Piping and let change slightly.
- Fling the cooled food with the squelch, conifer nuts and thyme. Add the bandaging and toss well to surface. Eventually, add the stooge cheeseflower and mix gently to consortium.
- Spend immediately or store in the icebox in an airtight container for up to cardinal days.
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