Fall Pasta Salad with Butternut Squash and Brussels

This Fall Pasta Salad with Butternut Squash and Brussels is a delightful dish that captures the essence of autumn. Perfect for gatherings or a simple lunch, this salad features roasted Brussels sprouts, sweet butternut squash, crisp apples, and fresh thyme, all combined with tender pasta. Topped off with creamy goat cheese and a maple dijon dressing, it’s a flavorful addition to any table.

Why You’ll Love This Recipe

• Seasonal Flavors: This pasta salad highlights the best of fall ingredients, making it a perfect seasonal dish.
• Easy to Prepare: With straightforward steps, this recipe comes together without hassle, ideal for busy cooks.
• Versatile Dish: Serve it warm or cold; it’s perfect as a side or main dish.
• Colorful Presentation: The vibrant colors of the vegetables and dressing make this salad visually appealing.
• Healthy Ingredients: Packed with nutritious veggies and wholesome flavors, this dish is both satisfying and good for you.

Tools and Preparation

To create your delicious Fall Pasta Salad with Butternut Squash and Brussels, you’ll need some essential kitchen tools to make the process smooth.

Essential Tools and Equipment

• Baking sheet
• Parchment paper
• Large pot
• Measuring cups
• Whisk
• Mixing bowl

Importance of Each Tool

• Baking sheet: A sturdy surface for roasting vegetables evenly in the oven.
• Parchment paper: Prevents sticking and makes clean-up effortless after roasting.
• Large pot: Ideal for cooking pasta to ensure even boiling.

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Ingredients

To prepare your Fall Pasta Salad with Butternut Squash and Brussels, gather the following ingredients:

For the Salad

• 8 oz pasta, dry (I use rotini pasta)
• 2 cups brussels sprouts, diced
• 2 cups butternut squash, diced
• 2 cups apple, diced (I use a honeycrisp)
• 1 Tbsp fresh thyme, chopped (or 1 tsp dried thyme)
• 2 Tbsp extra-virgin olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 4 oz goat cheese, more for topping (or feta cheese)
• ¼ cup dried cranberries (optional)

For the Dressing

• ⅓ cup extra-virgin olive oil
• ¼ cup balsamic vinegar
• 1 Tbsp dijon mustard
• 1 Tbsp maple syrup
• 1 clove garlic, minced
• ½ tsp kosher salt
• ¼ tsp black pepper

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Preheat the Oven

Preheat your oven to 400℉ (200°C). Prepare a baking sheet by lining it with greased parchment paper for easy cleaning. Dice the butternut squash, Brussels sprouts, and apple.

Step 2: Roast the Vegetables

Add the diced butternut squash and Brussels sprouts to the baking sheet. Coat them in olive oil along with fresh thyme, salt, and pepper.
* Roast in the oven for 20 minutes.
* After 20 minutes, scoot the vegetables over on the sheet pan. Add the diced apples.
* Continue roasting for another 10–15 minutes until everything is fork-tender. Cooking times may vary based on your oven.

Step 3: Cook Your Pasta

While the vegetables are roasting:
1. Bring a large pot of salted water to a boil over medium-high heat.
2. Add your pasta and cook according to package instructions until al dente—typically 1–2 minutes less than recommended.
3. Drain excess water but reserve about one tablespoon of pasta water.
4. Toss drained pasta in a drizzle of olive oil or reserved pasta water to cool slightly.

Step 4: Make the Dressing

In a small bowl or measuring cup:
1. Combine all dressing ingredients—extra virgin olive oil, balsamic vinegar, dijon mustard, maple syrup, minced garlic, salt, and pepper.
2. Whisk together until well-emulsified (about one minute).

Step 5: Assemble Your Salad

Once roasted vegetables have cooled:
1. In a large mixing bowl, combine cooled pasta, roasted veggies, goat cheese (and dried cranberries if using).
2. Pour dressing over ingredients and toss gently until everything is well-coated.

Step 6: Serve Your Salad

For optimal freshness when preparing in advance:
* Wait to add goat cheese and dressing just before serving.
If serving as a festive dish:
* Use colorful pasta for an eye-catching presentation!

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

This Fall Pasta Salad is not only delicious but also versatile. You can serve it in various ways to enhance your dining experience or impress your guests.

As a Main Dish

• Serve it chilled for a refreshing lunch option. The combination of flavors makes it hearty enough to stand alone.

At Family Gatherings

• Present this salad as a vibrant side dish at family dinners or potlucks. Its colors and textures will catch everyone’s eye.

As a Meal Prep Option

• Package it in individual containers for easy grab-and-go lunches throughout the week. It holds up well in the fridge.

Topped with Nuts

• Add some toasted walnuts or pecans for an extra crunch and flavor. This adds both texture and healthy fats.

How to Perfect Fall Pasta Salad with Butternut Squash and Brussels

To make this dish even better, consider these helpful tips that can elevate your pasta salad experience.

• Choose the Right Pasta: Opt for rotini or another shape that holds dressing well, ensuring each bite is flavorful.

• Add Fresh Ingredients: Incorporate seasonal veggies or herbs for added freshness. This can enhance both taste and nutrition.

• Make Ahead: Prepare the salad a few hours before serving. This allows the flavors to meld beautifully.

• Adjust Dressing Consistency: If your dressing feels too thick, thin it out with a bit of extra olive oil or water for better coating.

• Experiment with Cheese: Try using feta instead of goat cheese for a different flavor profile while still keeping it creamy.

Best Side Dishes for Fall Pasta Salad with Butternut Squash and Brussels

Pairing this pasta salad with complementary side dishes can create a balanced meal. Here are some excellent options to consider:

1. Roasted Vegetables: Seasonal veggies like carrots and sweet potatoes can be roasted alongside the pasta salad for a cohesive flavor theme.

2. Garlic Bread: A warm loaf of garlic bread complements the salad’s fresh ingredients and adds satisfying crunch.

3. Quinoa Salad: A light quinoa salad with lemon vinaigrette offers additional protein and fiber, making for a hearty meal.

4. Grilled Chicken Skewers: These can add protein to your meal, providing a nice contrast to the creamy pasta salad.

5. Fruit Platter: Fresh fruits like pears and pomegranates offer a sweet balance to the savory flavors of the salad.

6. Cheese Board: An assortment of cheeses paired with nuts and dried fruits enhances the overall dining experience while adding variety.

Common Mistakes to Avoid

Making a Fall Pasta Salad with Butternut Squash and Brussels can be easy, but there are common pitfalls. Here are some mistakes to avoid for the best results.

• Overcooking the Vegetables: Cooking the butternut squash and Brussels sprouts too long can make them mushy. Aim for fork-tender vegetables by keeping an eye on them while roasting.
• Skipping the Pasta Water: Not reserving some pasta water means missing out on adding starch that helps bind the salad. Always save a little before draining your pasta.
• Not Cooling Ingredients: Adding hot roasted veggies to your pasta can make it soggy. Allow the veggies to cool before mixing for a fresher taste and texture.
• Ignoring Seasoning: Failing to season your ingredients properly will lead to bland flavors. Don’t forget to salt your pasta water and mix in herbs and spices generously.
• Dressing Too Early: Mixing in the dressing too soon can cause the salad to become soggy. Dress it right before serving for maximum freshness.

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Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Enjoy within 3-4 days for optimal freshness.

Freezing Fall Pasta Salad with Butternut Squash and Brussels

• Freezing is not recommended as it may alter the texture of the pasta and vegetables.
• If you do freeze, use a freezer-safe container, and consume within 1-2 months.

Reheating Fall Pasta Salad with Butternut Squash and Brussels

• Oven: Preheat to 350°F (175°C) and reheat covered for about 15-20 minutes.
• Microwave: Heat in short bursts, stirring in between until warm throughout.
• Stovetop: Place in a pan over low heat, stirring occasionally until warmed through.

Frequently Asked Questions

If you’re curious about this delicious dish, check out these frequently asked questions!

How can I customize my Fall Pasta Salad with Butternut Squash and Brussels?

Feel free to add nuts like walnuts or pecans for crunch, or substitute cheese varieties if desired.

What type of pasta works best for this salad?

Rotini is great due to its ability to hold onto dressing and ingredients well. However, any short pasta will work!

Can I make this salad ahead of time?

Yes, you can prepare all ingredients in advance but wait to add dressing until just before serving for best results.

Is this recipe suitable for meal prep?

Absolutely! This salad holds up well in the fridge and makes for quick lunches throughout the week.

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels is a delightful combination of flavors perfect for any gathering or lunch. Its versatility allows you to customize based on your preferences, making each serving unique. Try it out today!