Imagine a colorful bowl filled to the brim with roasted butternut squash, crisp Brussels sprouts, and al dente pasta, all tossed together in a dreamy dressing that dances on your taste buds. This Fall Pasta Salad with Butternut Squash and Brussels is not just a dish; it’s an experience that captures the essence of autumn in every bite. hearty pasta soup alternative perfect fall soup pairing The sweet nuttiness of the squash contrasts beautifully with the earthy Brussels, making this salad as vibrant as a New England leaf peeping trip. For more inspiration, check out this cozy butternut squash recipe recipe.
I still remember the first time I made this salad for my family’s Thanksgiving gathering. My cousin, who usually opts for a simple lettuce salad, took one bite and declared it “life-changing.” Yes, folks, even the most skeptical eaters can be wowed by this seasonal delight. Thanksgiving side dish idea It’s perfect for potlucks or cozy family dinners when you want to impress without breaking a sweat—just like your favorite sweater on a chilly day.
Why You'll Love This Recipe
- The Fall Pasta Salad with Butternut Squash and Brussels is easy to whip up, making meal prep a breeze
- Its flavor profile is a delightful mix of sweet and savory that everyone will love
- The stunning colors add visual appeal to any table setting, ensuring it stands out
- This recipe is versatile enough to serve warm or cold, perfect for any occasion
Sharing this dish always brings smiles and compliments from friends and family.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Butternut Squash: Choose firm ones with smooth skin; they are sweet and nutty when roasted.
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Brussels Sprouts: Look for bright green sprouts; trim off any brown outer leaves before cooking.
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Pasta (Fusilli or Bowtie): These shapes hold onto the dressing nicely; cook until al dente for the best texture.
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Olive Oil: Use extra virgin olive oil for robust flavor; it enhances roasting and adds richness.
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Maple Syrup: A touch of sweetness balances the savory elements; pure maple syrup works best.
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Dijon Mustard: Adds depth to the dressing; opt for whole grain for extra texture.
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Fresh Herbs (Parsley or Sage): Fresh herbs brighten up the dish; chop them finely before adding.
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Salt & Pepper: Essential for seasoning; don’t forget to taste as you go!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Vegetables: Start by preheating your oven to 425°F (220°C). Peel and cube the butternut squash into bite-sized pieces while reveling in its vibrant orange hue.
Toss and Roast: In a large bowl, combine cubed squash and halved Brussels sprouts. Drizzle with olive oil, season with salt and pepper, then toss until everything glistens like fall foliage.
Roast Until Tender: Spread the vegetables onto a baking sheet in a single layer. Roast them for about 25-30 minutes until they’re golden brown and tender—let those aromas fill your kitchen!
Cook Your Pasta: While the veggies roast, bring a pot of salted water to boil. Add in your pasta and cook according to package instructions until al dente. Make sure to save some pasta water before draining!
Make Your Dressing: In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, salt, pepper, and chopped herbs until well combined—a fragrant wonder that dreams are made of!
Toss Everything Together: In a large mixing bowl, combine roasted vegetables with cooked pasta. Pour over your delightful dressing while adding reserved pasta water as needed. Toss gently until everything is coated beautifully.
With each step of this process, you’ll find that cooking becomes an enjoyable adventure rather than just another chore!
This Fall Pasta Salad with Butternut Squash and Brussels is more than just food—it’s memories waiting to happen around your dining table! So gather your loved ones around while you enjoy this glorious seasonal dish together! add a protein-packed option.
You Must Know
- This Fall Pasta Salad with Butternut Squash and Brussels is not just a dish; it’s a celebration of autumn flavors
- The blend of roasted veggies and pasta creates a comforting hug for your taste buds
- Plus, it’s perfect for potlucks and family gatherings
Perfecting the Cooking Process
Start by roasting the butternut squash and Brussels sprouts first while boiling the pasta. This timing ensures everything is perfectly cooked and warm when mixed together.
Add Your Touch
Feel free to swap out butternut squash for sweet potatoes or add some nuts for crunch. Your creativity can elevate this dish to new heights. For more inspiration, check out this Thanksgiving sweet potato au gratin recipe.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of olive oil to revive flavors.
Chef's Helpful Tips
- To get that perfect caramelization, make sure not to overcrowd the baking sheet when roasting vegetables
- Always let your pasta cool slightly before mixing with other ingredients to avoid a mushy salad
- A splash of lemon juice at the end brightens all flavors beautifully
I remember the first time I made this Fall Pasta Salad; my friends devoured it so quickly, I barely got a second helping! Their compliments warmed my heart like a cozy blanket on a chilly day.
FAQ
Can I use frozen butternut squash?
Yes, you can use frozen butternut squash; just adjust roasting times as needed.
How do I make this recipe vegan?
Simply omit cheese or replace it with a dairy-free alternative for a vegan version.
What type of pasta works best?
Any short pasta like fusilli or penne works great in this Fall Pasta Salad.
Fall Pasta Salad with Butternut Squash and Brussels Sprouts
- Total Time: 45 minutes
- Yield: Serves 4
Description
Experience the flavors of autumn in every bite with this vibrant Fall Pasta Salad. Featuring roasted butternut squash, crisp Brussels sprouts, and al dente pasta, all enveloped in a tangy dressing, this dish is perfect for potlucks or cozy family dinners. Easy to prepare and visually stunning, it’s guaranteed to impress even the most skeptical eaters. Gather your loved ones and enjoy a wholesome meal that celebrates the season!
Ingredients
- 2 cups butternut squash (cubed)
- 2 cups Brussels sprouts (halved)
- 8 oz pasta (fusilli or bowtie)
- 3 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 2 tbsp fresh herbs (parsley or sage, chopped)
- Salt & pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Toss cubed butternut squash and halved Brussels sprouts with olive oil, salt, and pepper in a large bowl.
- Spread on a baking sheet in a single layer and roast for 25-30 minutes until tender.
- Meanwhile, cook pasta according to package instructions until al dente; reserve some pasta water before draining.
- In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, salt, pepper, and chopped herbs.
- Combine roasted vegetables with cooked pasta in a large bowl; drizzle with dressing and toss gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
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