Fall Pasta Salad with Butternut Squash and Brussels

This Fall Pasta Salad with Butternut Squash and Brussels is a delightful blend of autumn flavors. It’s perfect for gatherings or a simple lunch at home. Featuring roasted Brussels sprouts, sweet butternut squash, crisp apples, and fresh thyme, this dish is topped off with creamy goat cheese and a maple Dijon dressing that brings everything together. Whether you’re looking for a side dish at Thanksgiving or a hearty meal prep option, this salad shines in both taste and presentation.

Why You’ll Love This Recipe

• Flavorful ingredients – Enjoy the perfect combination of roasted vegetables and fresh produce.
• Easy to prepare – With simple steps, this recipe is accessible for cooks of all skill levels.
• Versatile serving options – Serve it warm, cold, or as a side dish; it fits any occasion!
• Nutritious choice – Packed with vitamins from vegetables and fruits, it’s a healthy addition to your meals.
• Make-ahead friendly – Prepare it in advance for quick meals during busy days.

Tools and Preparation

Gathering the right tools makes cooking more efficient. Here’s what you’ll need for this recipe:

Essential Tools and Equipment

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

Importance of Each Tool

• Baking sheet – Provides ample space for roasting vegetables evenly.
• Large pot – Perfect for boiling pasta without overcrowding.
• Mixing bowl – Ideal for combining all ingredients thoroughly.

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Ingredients

To create this vibrant Fall Pasta Salad with Butternut Squash and Brussels, gather the following ingredients:

For the Pasta Salad Base

• 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)

For Roasting

• 2 Tbsp extra-virgin olive oil
• 1 tsp kosher salt
• ½ tsp black pepper

For the Dressing

• 4 oz goat cheese (more for topping; or feta cheese)
• ¼ cup dried cranberries (optional)
• 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 with greased parchment paper to make cleanup easy. 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. Bake in the oven for 20 minutes. After that time, scoot the vegetables over and add the diced apples. Cook everything for another 10-15 minutes or until fork-tender.

Step 3: Cook the Pasta

While your veggies roast, cook your pasta in a large pot according to package instructions. Bring water to a boil over medium-high heat. Add salt before tossing in the pasta. For al dente pasta, cook it 1-2 minutes less than suggested on the box. Drain excess water but save about a tablespoon of pasta water.

Step 4: Make the Maple Dressing

In a small bowl or measuring cup, combine all dressing ingredients: olive oil, balsamic vinegar, dijon mustard, maple syrup, minced garlic, salt, and pepper. Whisk until well-emulsified—this should take about one minute.

Step 5: Assemble Your Salad

Once the roasted veggies have cooled slightly, combine them in a large bowl with cooled pasta, goat cheese (or feta), and optional dried cranberries. Pour on your prepared dressing and gently toss to ensure everything is well coated.

Step 6: Serve or Store

If making ahead of time, wait to add goat cheese and dressing until just before serving. If you’re preparing this salad as part of your Thanksgiving menu, consider using colorful pasta for added visual appeal!

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

Serving this Fall Pasta Salad with Butternut Squash and Brussels is simple and delightful. The flavors blend well, making it a versatile dish for various occasions. Here are some tasty ways to serve this vibrant salad.

As a Main Dish

• Pair it with grilled chicken or turkey for a wholesome meal.
• Add lean beef for a heartier option, perfect for lunch or dinner.

At Gatherings

• Serve in individual cups for easy sharing at parties.
• Use festive bowls to enhance the fall theme during gatherings.

As Leftovers

• Enjoy it cold as a refreshing lunch the next day.
• Reheat gently in the microwave if you prefer it warm.

How to Perfect Fall Pasta Salad with Butternut Squash and Brussels

Perfecting your Fall Pasta Salad can elevate the dish even further. Here are some tips to ensure a delicious outcome every time.

• Choose high-quality pasta: Using good pasta will improve the texture and flavor of your salad.
• Roast the veggies properly: Make sure they are fork-tender and slightly caramelized for added sweetness.
• Let flavors meld: Allow the salad to sit for 30 minutes before serving; this enhances the flavors significantly.
• Adjust seasoning: Taste and adjust salt, pepper, or dressing according to your preference before serving.
• Use seasonal ingredients: Incorporating fresh, seasonal produce can elevate the taste and nutritional value of your salad.

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

Pairing side dishes with your Fall Pasta Salad can create a well-rounded meal. Here are some excellent options that complement its flavors beautifully.

1. Roasted Root Vegetables: A mix of carrots, sweet potatoes, and parsnips brings sweetness and earthy tones.
2. Garlic Bread: Crispy garlic bread adds crunch and flavor, perfect for scooping up pasta salad.
3. Mixed Green Salad: A light green salad with vinaigrette balances the richness of the pasta dish.
4. Stuffed Peppers: Filled with quinoa or rice, these provide additional nutrients while staying on theme.
5. Vegetable Soup: A warm vegetable soup pairs nicely, especially on chilly fall days.
6. Herbed Quinoa: Quinoa tossed with fresh herbs makes a nutritious and filling side option.
7. Crispy Kale Chips: They offer a crunchy texture that contrasts nicely with the creamy pasta salad.
8. Fruit Salad: A refreshing fruit salad can cleanse the palate between bites of savory dishes.

Common Mistakes to Avoid

Creating a delicious Fall Pasta Salad with Butternut Squash and Brussels can be easy if you avoid these common pitfalls.

• Skipping the Roasting Step: Roasting vegetables enhances their flavor. Don’t skip this step; it adds depth to your salad.
• Overcooking the Pasta: Cooking pasta too long can make it mushy. Follow package instructions closely for al dente pasta.
• Not Letting Ingredients Cool: Adding warm ingredients to your salad can wilt greens and cheeses. Allow everything to cool before combining.
• Ignoring the Dressing: A well-emulsified dressing elevates your dish. Make sure to whisk until combined for the best flavor.
• Adding All Ingredients at Once: Mixing all ingredients too soon can lead to soggy textures. Add delicate components like cheese and nuts last.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep separate from dressing if planning to eat later for best texture.

Freezing Fall Pasta Salad with Butternut Squash and Brussels

• Freezing is not recommended as it can alter the texture of the vegetables and pasta.
• If necessary, freeze without cheese or dressing for up to 2 months.

Reheating Fall Pasta Salad with Butternut Squash and Brussels

• Oven: Preheat oven to 350°F (175°C). Spread the salad in a baking dish, cover with foil, and heat for about 15 minutes.
• Microwave: Place in a microwave-safe dish, cover, and heat on medium power for 2-3 minutes, stirring halfway through.
• Stovetop: Warm gently in a skillet over medium heat, stirring occasionally until heated through.

Frequently Asked Questions

Here are some common queries about making Fall Pasta Salad with Butternut Squash and Brussels.

Can I use other types of pasta?

Yes! Feel free to substitute any pasta shape you prefer, such as penne or farfalle.

What if I don’t have fresh thyme?

Dried thyme works well too; just use one-third of the amount since it’s more concentrated.

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

You can add nuts like walnuts or pecans for crunch or swap out goat cheese for feta or a dairy-free alternative.

Can I prepare this salad ahead of time?

Absolutely! Just wait to add the dressing and cheese until shortly before serving for optimal freshness.

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels is not only flavorful but also versatile. Perfect for gatherings or as a satisfying lunch, you can easily customize it by adding your favorite seasonal ingredients. Give this recipe a try, and enjoy the delightful flavors of fall!