Thanksgiving is my favorite excuse to eat pasta dressed like it’s going to a harvest festival. And pumpkin? It’s basically autumn in edible form, wearing sage as its best accessory.
But let’s be real: sometimes you want something that’s festive and tasty, yet not a marathon of pots and pans. That’s where this Thanksgiving Pumpkin Sage Pasta Salad sneaks in—comforting, seasonal, and surprisingly bright with lemon and sage.
Think of it as a side dish with attitude, or a main that’s dressed for the finale. It’s the kind of recipe you can make ahead, chill, and still pretend you woke up before 11 a.m. to prepare it. That’s the dream, right?
Grab a fork, a grin, and a handful of pumpkin. We’re turning leftovers and pantry staples into a dish that says “I cooked for humans, not for a social media reel.” Here we go.
Contents
Equipment
Must-haves
- Roasting sheet or rimmed baking sheet
- Large pot for boiling pasta
- Mixing bowls (2+) for dressing and tossing
- Colander or sieve
- Whisk or fork for emulsifying dressing
- Sharp knife and cutting board
- Measuring spoons and cups
- Serving bowl and tongs
Nice-to-haves
- Immersion blender or small blender (for a silkier pumpkin dressing)
- Zester or microplane (lemon zest adds brightness)
- Toasted pepitas or chopped walnuts for crunch
- Fresh sage leaves for garnish
Ingredients
- 12 oz pasta (farfalle or fusilli) cooked to al dente and cooled
- 1 cup roasted pumpkin cubes
- 1/2 cup pumpkin puree
- 3 tablespoons olive oil, divided
- 2 tablespoons maple syrup or honey
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh sage
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/2 cup toasted pepitas (pumpkin seeds)
- 1/2 cup grated Parmesan cheese
- Optional: 2 cups baby spinach or arugula
- Fresh sage leaves and optional lemon zest for garnish
- Optional: balsamic glaze for a finishing swirl
Extra info, because flavor loves a tiny pep talk: if you don’t have roasted pumpkin, you can use roasted squash or even sweet potato. The dressing can be a touch runnier or thicker depending on pumpkin texture—adjust with a splash of pasta water or a spoonful more puree. And yes, more sage is never a crime here.
Tip: salt lightly and taste as you go. This dish is a balance between sweet pumpkin, tangy lemon, and salty Parmesan—like a chorus line, but tastier.
Instructions
- Roast the pumpkin cubes on a sheet pan with a drizzle of olive oil, salt, and pepper at 400°F (200°C) for 20–25 minutes, until tender and caramelized.
- Cook the pasta in salted water until al dente, then drain and rinse under cool water to stop the cooking. Toss with 1 teaspoon olive oil to prevent sticking.
- In a small bowl, whisk together 1/4 cup olive oil, pumpkin puree, maple syrup, lemon juice, minced garlic, chopped sage, salt, and pepper. If you want silkier dressing, blend it briefly with an immersion blender.
- In a large bowl, combine the cooled pasta, roasted pumpkin, cranberries, toasted pepitas, and Parmesan. Pour the dressing over and toss until everything is evenly coated.
- If using greens, fold in spinach or arugula and toss gently until they wilt slightly and look happy.
- Taste and adjust seasoning with more lemon juice, salt, or pepper as needed. Garnish with fresh sage leaves and a light drizzle of balsamic glaze if you’re feeling fancy.
- Serve immediately or refrigerate for up to 2 days. Bring to room temperature before serving for best texture and flavor.
That’s all there is to it—pasta salad that feels like a Thanksgiving hug in a bowl. It’s easy to scale for a crowd and surprisingly forgiving if you forget a step and pretend it was a deliberate homage to “rustic charm.”
Good to Know
This dish shines when flavors have a moment to mingle. If you can, make the dressing a bit ahead of time so the garlic and sage really perfume the mix. It’s like perfume, but edible—and with less risk of getting perfume in your eyes.
Serving suggestions: pair with a crisp green salad and roasted turkey slices, or bring as a side to a veggie-forward feast. The pumpkin brings autumn vibes without weighing you down.
Tips
To boost texture, keep cranberries plump and pepitas toasted. If you’re using raw pumpkin puree, you can gently heat it with the dressing to mellow raw notes—but not so hot that the pasta turns into soup. Balance is key, like wearing matching socks on laundry day.
Variations
Swap in roasted sweet potato or butternut squash for pumpkin if you crave a sweeter edge. Use kale or baby spinach for greens instead of arugula for a heartier bite. Want extra tang? A splash of white wine vinegar can wake up the dressing.
Serving Suggestions
Serve at room temperature to keep the flavors relaxed and friendly. A light sprinkle of Parmesan and a few fresh sage leaves on top make it Instagram-worthy without trying too hard. Drizzle a tiny amount of balsamic glaze just before serving for a glossy finish that says, “Yes, I cooked this.”
