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
Scale
- 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