Butternut Squash, Caramelized Onion, and Arugula Pasta Salad with Date Vinaigrette

Butternut Squash, Caramelized Onion, and Arugula Pasta Salad with Date Vinaigrette

One Year: Black Bean Salsa
Two Years: Pumpkin Spice French Toast

Butternut Squash, Caramelized Onion, and Arugula Pasta Salad with Date Vinaigrette
Serves 5-6

1/2 butternut squash, peeled and deseeded, sliced into 1/2″-thick cubes
1/2 red onion, sliced into 1/2″-thick petals
fresh thyme leaves stripped from 3 sprigs
2 tbsp extra virgin olive oil
sea salt and ground black pepper, to taste
12 oz trottole noodles, or other spiraled noodle variety
one recipe for date vinaigrette (recipe below)
2 cups arugula

Date Vinaigrette:
1/4 cup extra virgin olive oil
1 tbsp balsamic vinegar
1/2 tsp pure maple syrup
3 dates, pitted and finely chopped
sea salt and ground black pepper, to taste

In a large pot of salted, boiling water, cook trottole to al dente according to package instructions. Preheat oven to 400 degrees Fahrenheit. On a baking sheet, combine squash, onion, thyme, olive oil, sea salt, and pepper. Bake for 20-25 minutes, redistributing every 5-10 minutes. Meanwhile, prepare date vinaigrette: whisk together olive oil, balsamic vinegar, maple syrup, chopped dates, salt, and pepper, to taste. Drain cooked pasta and immediately toss to coat with vinaigrette. Add squash and onions, stirring to combine. Let cool to room temperature. Chill for about 30 minutes, or until ready to serve. When serving, toss with arugula. Season to taste with salt and pepper, as desired.

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