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Warm roasted pumpkin, creamy goat cheese, and tender rotini tossed in a simple vinaigrette. Add crispy prosciutto if you’re feeling extra—it’s salty, crunchy, and kind of magical with the sweet-savory pumpkin vibes. Serve it warm, room temp, or straight from the fridge.

Serves: 4–6

Ingredients:

• 8 oz rotini pasta
• 3 cups peeled and cubed pumpkin (or butternut squash)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• ¼ teaspoon smoked paprika (optional, for extra depth)
• ¼ cup goat cheese, crumbled
• 4 slices prosciutto (optional)
• 2 tablespoons chopped fresh parsley (optional)

For the vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar or white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup or honey
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, salt, pepper, and smoked paprika if using. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and golden on the edges.
2. While the pumpkin roasts, cook the rotini according to package instructions. Drain, rinse with cool water, and set aside.
3. (If using prosciutto) Place prosciutto slices on a parchment-lined baking sheet and bake for 8–10 minutes, or until crispy. Let cool, then break into pieces.
4. In a small jar or bowl, whisk together all vinaigrette ingredients until smooth.
5. In a large bowl, combine the cooked pasta, roasted pumpkin, goat cheese, and crispy prosciutto (if using). Drizzle with the vinaigrette and toss gently to combine.
6. Garnish with chopped parsley if desired. Serve warm, at room temp, or chilled—whatever the vibe calls for.