Step 1

Preheat oven to 450 degrees. Toss butternut squash, carrots, and onions in 1 Tbsp olive oil. Spread across baking sheet lined with parchment paper and roast until some charring occurs – about 30 minutes.

Step 2

Cook noodles according to package instructions in salted water. Once noodles are cooked, strain and rinse with cool water. Then, add to a large bowl and store in refrigerator to cool.

Step 3

Add mushrooms and remaining ½ Tbsp olive oil to a skillet. Cook the mushrooms on medium-low until tender – about 15 minutes. Remove from heat. Add water, rosemary, dijon, agave, and apple cider vinegar, stirring until combined. Set aside.

Step 4

Add roasted vegetables to the large bowl with noodles and continue to chill until ingredients reach room temperature – about 5-10 minutes.

Step 5

Add mushrooms and dressing to the noodles and vegetables. Gently toss until combined. You may need to add another tablespoon or so of water to thin out the dressing. Add arugula and salt and pepper to taste. I prefer to serve the pasta salad at room temperature, but if you want it cold, return to the fridge and serve when chilled.