Fall Pasta Salad with Butternut Squash and Brussels

This Fall Pasta Salad with Butternut Squash and Brussels is an ode to autumn, combining vibrant flavors and textures. It’s a versatile dish suitable for gatherings, easy lunches, or simply enjoying the season’s bounty. With roasted Brussels sprouts, sweet butternut squash, crunchy apples, and a creamy dressing, this salad will delight your taste buds and impress your guests!

Why You’ll Love This Recipe

• Flavorful Ingredients: The combination of roasted vegetables and fresh herbs creates a delicious balance of sweet and savory.
• Seasonal Appeal: This dish highlights the best flavors of fall, making it perfect for any autumn gathering.
• Easy to Prepare: With simple steps and minimal prep time, you can have this delicious salad ready in no time.
• Versatile Dish: Enjoy it as a side or main course; it’s perfect for picnics, potlucks, or holiday dinners.
• Customizable Options: Feel free to swap ingredients based on your preferences for endless variations.

Tools and Preparation

To make this Fall Pasta Salad with Butternut Squash and Brussels perfectly, you’ll need some essential kitchen tools. Having the right tools can streamline your cooking process and ensure delicious results.

Essential Tools and Equipment

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

Importance of Each Tool

• Baking sheet: Provides even cooking for the roasted vegetables, ensuring they caramelize beautifully.
• Large pot: Allows ample space for boiling pasta without sticking together.
• Mixing bowl: Ideal for tossing all ingredients together without making a mess.

Ingredients

For this delightful 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 the oven to 400℉ (200°C). Prepare a baking sheet by lining it with greased parchment paper for easy clean-up. Dice the butternut squash, Brussels sprouts, and apple.

Step 2: Roast the Vegetables

Add the butternut squash and Brussels sprouts to the sheet pan. Coat them in olive oil, fresh thyme, salt, and pepper. Bake in the oven for 20 minutes. Then scoot the vegetables over and add the apples. Cook for another 10-15 minutes or until everything is fork-tender. Cooking times may vary.

Step 3: Cook the Pasta

While the 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 adding pasta to prevent sticking. If you prefer al dente pasta, cook it 1-2 minutes less than instructed. Drain excess water while saving about a tablespoon of pasta water. Toss drained pasta in olive oil or reserved water to cool.

Step 4: Make the Dressing

In a small bowl or measuring cup, combine all dressing ingredients. Whisk until well-emulsified; this should take about 1 minute.

Step 5: Assemble Your Salad

Once the veggies are done roasting and cooled slightly, assemble your salad in a large bowl by adding cooled pasta, roasted veggies, goat cheese, and optional cranberries. Pour on dressing and toss gently until everything is well coated.

Step 6: Serve Thoughtfully

If you’re preparing this salad in advance, wait until just before serving to add goat cheese and dressing. For festive occasions like Thanksgiving Pasta Salad, consider using colorful pasta for an eye-catching presentation!

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

This Fall Pasta Salad is not just a delightful meal on its own; it also shines as a side dish at gatherings. Here are some serving suggestions to elevate your dining experience.

As a Main Dish

• Serve the salad warm or chilled for a satisfying meal. It’s hearty enough to be the star of your lunch or dinner.

With Grilled Chicken

• Pair the pasta salad with grilled chicken breast for an extra protein boost. The flavors complement each other beautifully.

At Potlucks

• Bring this salad to potlucks or gatherings. Its vibrant colors and flavors make it a crowd-pleaser, and it’s easy to transport.

With Fresh Bread

• Serve alongside crusty bread or garlic knots. The bread is perfect for soaking up any leftover dressing on the plate.

Topped with Nuts

• Add toasted walnuts or pecans for crunch. This adds texture and enhances the nutty flavors already present in the dish.

How to Perfect Fall Pasta Salad with Butternut Squash and Brussels

Enhancing your Fall Pasta Salad is easy with a few simple tips. Here are some ways to make it even better.

• Choose Quality Ingredients: Use fresh, seasonal produce for the best flavors. This makes a significant difference in taste and nutrition.

• Adjust Seasonings: Taste as you go! Feel free to adjust salt, pepper, or herbs based on personal preference to create your ideal flavor profile.

• Make Ahead: Prepare the salad in advance but add goat cheese and dressing right before serving. This keeps everything fresh and prevents sogginess.

• Experiment with Pasta Shapes: Try different pasta shapes like fusilli or farfalle for added visual appeal and texture diversity.

• Add Protein: For a heartier meal, consider adding grilled chicken or turkey. They pair well with the fall flavors of squash and Brussels sprouts.

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

Pairing side dishes with your Fall Pasta Salad enhances your meal’s overall experience. Here are some excellent options to consider:

1. Roasted Vegetables: A mix of seasonal vegetables like carrots and sweet potatoes complements the salad’s flavors while adding more nutrients.

2. Quinoa Salad: A light quinoa salad featuring lemon vinaigrette provides a refreshing contrast to the richness of the pasta salad.

3. Mixed Green Salad: A simple mixed green salad dressed lightly can balance out the heavier components of your meal.

4. Stuffed Peppers: Colorful stuffed peppers filled with rice, vegetables, and spices offer a robust side that pairs nicely with pasta.

5. Herbed Couscous: Light, fluffy couscous tossed with herbs can enhance your dish’s freshness without overpowering it.

6. Garlic Bread: Crispy garlic bread adds an indulgent touch, perfect for soaking up any dressing left on your plate.

7. Fruit Platter: A colorful fruit platter provides a sweet contrast to savory dishes while refreshing your palate between bites.

8. Cheese Board: A selection of cheeses can complement the flavors in your pasta salad while offering variety for guests who enjoy snacking.

Common Mistakes to Avoid

Making this Fall Pasta Salad with Butternut Squash and Brussels can be simple, but there are common pitfalls to watch for.

• Boldly Overcooking the Vegetables – Roasting the veggies too long can lead to mushy textures. Keep an eye on them and test for tenderness after 20 minutes.
• Boldly Skipping the Cooling Step – Adding hot pasta or veggies directly to the salad can wilt the ingredients. Allow them to cool before combining.
• Boldly Ignoring Seasoning – Under-seasoning can make your salad bland. Taste as you go and adjust with salt, pepper, or herbs.
• Boldly Using the Wrong Pasta – Not all pasta holds up well in salads. Choose shapes like rotini that grab onto the dressing and mix well.
• Boldly Preparing Too Early – Assembling the salad too far in advance can result in soggy ingredients. Mix in dressing and cheese just before serving.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Best consumed within 3-5 days for optimal freshness.

Freezing Fall Pasta Salad with Butternut Squash and Brussels

• Freezing is not recommended due to the texture of pasta and vegetables after thawing.
• If necessary, freeze components separately, such as roasted veggies.

Reheating Fall Pasta Salad with Butternut Squash and Brussels

• Oven – Preheat to 350°F (175°C) and heat covered for 15-20 minutes until warmed through.
• Microwave – Place in a microwave-safe dish, cover, and heat in 30-second intervals, stirring between each.
• Stovetop – Warm gently over low heat with a splash of olive oil or broth to prevent sticking.

Frequently Asked Questions

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

Can I use different types of squash?

Yes! Other squash varieties like acorn or kabocha can be substituted for butternut squash in this recipe.

What other cheeses work well?

Feta cheese is a great alternative if you’re looking for something tangy. You can also try vegan cheese options for a plant-based version.

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

You can add nuts like walnuts or pecans for crunch, or incorporate other seasonal veggies such as kale or spinach.

Is this salad suitable for meal prep?

Absolutely! This salad can be made ahead of time; just add dressing before serving to keep it fresh.

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels is a delightful blend of flavors perfect for any occasion. Its versatility allows you to customize it easily, making it a fantastic choice for lunch or gatherings. Give it a try, and enjoy the tastes of autumn!