Fall Pasta Salad with Butternut Squash and Brussels

This Fall Pasta Salad with Butternut Squash and Brussels is a delightful dish that brings the essence of autumn to your table. It’s perfect for gatherings, cozy lunches, or even as a colorful side for holiday meals. With roasted Brussels sprouts, sweet butternut squash, crisp apples, and creamy goat cheese all tossed in a maple dijon dressing, this salad offers a warm, hearty flavor that everyone will love.

Why You’ll Love This Recipe

• Seasonal Flavors: Enjoy the delightful tastes of fall with every bite.
• Easy Preparation: Quick to prepare with simple steps and minimal cooking time.
• Versatile Dish: Perfect as a side dish or a light main course.
• Nutrient-Rich Ingredients: Packed with vitamins from fresh vegetables and fruits.
• Make-Ahead Friendly: Prepare it in advance for hassle-free serving.

Tools and Preparation

To make this delicious Fall Pasta Salad, you’ll need some essential kitchen tools. Having the right equipment can streamline your cooking process and enhance your experience.

Essential Tools and Equipment

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

Importance of Each Tool

• Baking sheet: Provides ample space to roast vegetables evenly.
• Parchment paper: Ensures easy clean-up and prevents sticking.
• Large pot: Ideal for boiling pasta without overcrowding.
• Whisk: Helps emulsify the dressing quickly for a smooth consistency.

Ingredients

This Fall Pasta Salad features a wonderful mix of seasonal ingredients that create a burst of flavor.

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.

Step 2: Roast the Vegetables

1. Dice the butternut squash, Brussels sprouts, and apple.
2. Place the butternut squash and Brussels sprouts on the baking sheet. Drizzle with olive oil, fresh thyme, salt, and pepper.
3. Roast in the oven for about 20 minutes. After this time, scoot the veggies over on the baking sheet.
4. Add the diced apples and continue roasting for another 10-15 minutes or until fork tender.

Step 3: Cook the Pasta

While roasting, cook your pasta:
1. Bring water to a boil in a large pot over medium-high heat. Add salt once boiling.
2. Add pasta to salted water and cook according to package instructions. For al dente texture, reduce cooking time by 1-2 minutes.
3. Drain excess water but reserve about one tablespoon of pasta water. Toss drained pasta with olive oil or reserved water to prevent sticking.

Step 4: Make the Maple Dressing

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

Step 5: Assemble Your Salad

1. Let roasted vegetables cool slightly before combining them in a large bowl.
2. Add cooled pasta, roasted veggies, goat cheese (and dried cranberries if using).
3. Pour on dressing and toss gently to combine all ingredients well.

Step 6: Serve or Store

If preparing in advance:
– Wait to add goat cheese and dressing until just before serving for best results.
– Consider using colorful pasta for an eye-catching Thanksgiving presentation!

Enjoy this vibrant Fall Pasta Salad with Butternut Squash and Brussels at your next meal!

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

This Fall Pasta Salad is not only delicious but also versatile in how you can serve it. Whether for a casual lunch or a festive gathering, these serving suggestions will elevate your dish.

As a Main Course

• Serve the salad as a hearty main dish. It’s filling enough to stand alone, especially when paired with some crusty bread.

As a Side Dish

• This pasta salad pairs beautifully with grilled meats or roasted vegetables, enhancing any meal with its vibrant flavors.

In Individual Portions

• Consider serving the salad in individual bowls or jars. This makes for an attractive presentation at gatherings and is easy for guests to grab.

With Additional Proteins

• Top the salad with grilled chicken or turkey for added protein. This makes it more substantial and satisfying, perfect for lunch or dinner.

At Room Temperature

• The salad can be enjoyed at room temperature, making it ideal for potlucks or picnics. Just prepare it ahead of time and allow it to sit out before serving.

How to Perfect Fall Pasta Salad with Butternut Squash and Brussels

Creating the perfect Fall Pasta Salad involves some simple tips that enhance flavor and texture while ensuring freshness.

• Use seasonal produce: Select fresh butternut squash and Brussels sprouts that are in season for maximum flavor.
• Cook pasta al dente: This ensures the pasta maintains its texture and doesn’t become mushy when mixed with other ingredients.
• Chill before serving: Allow the salad to chill in the refrigerator for at least 30 minutes after mixing. This helps meld the flavors together.
• Add nuts or seeds: For extra crunch, toss in some toasted walnuts or pumpkin seeds before serving.
• Experiment with cheese: Instead of goat cheese, try feta or even a vegan cheese alternative for different flavor profiles.
• Adjust dressing to taste: Feel free to tweak the dressing ingredients based on your preference — add more maple syrup for sweetness or vinegar for tanginess.

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 great options:

1. Roasted Vegetables: A mix of seasonal veggies like carrots, sweet potatoes, and beets adds color and nutrition.
2. Garlic Bread: Crispy garlic bread complements the creamy elements of the pasta salad perfectly.
3. Quinoa Salad: A light quinoa salad with lemon vinaigrette offers a refreshing contrast to the heavier pasta dish.
4. Stuffed Peppers: Colorful bell peppers filled with rice, beans, and spices make an eye-catching addition.
5. Simple Green Salad: A mixed greens salad dressed lightly keeps things fresh without overpowering flavors.
6. Fruit Platter: A selection of seasonal fruits like pears, apples, or citrus provides a sweet finish to the meal.
7. Crisp Vegetable Chips: Serve crunchy vegetable chips as a fun snack alongside your pasta salad.
8. Herbed Couscous: Fluffy couscous seasoned with herbs brings another layer of texture and flavor without being heavy.

Common Mistakes to Avoid

Avoiding common mistakes can enhance your cooking experience and result in a delicious Fall Pasta Salad with Butternut Squash and Brussels.

• Overcooking the vegetables: Ensure that you keep a close eye on your roasted veggies. They should be tender but not mushy. Set a timer to check on them periodically.

• Using cold pasta: When combining ingredients, make sure your pasta is cooled but not cold. This helps the dressing adhere better and enhances flavors.

• Skipping the dressing: Don’t forget to prepare and add the maple dijon dressing! It’s essential for bringing all the flavors together in your salad.

• Not seasoning properly: Season veggies and pasta adequately. A little extra salt can elevate the dish significantly.

• Adding cheese too early: If making this salad ahead of time, wait to add goat cheese until just before serving to maintain its creamy texture.

Storage & Reheating Instructions

Refrigerator Storage

• Store your Fall Pasta Salad with Butternut Squash and Brussels in an airtight container.
• It can last in the refrigerator for up to 3 days.
• Make sure it’s fully cooled before sealing to avoid condensation.

Freezing Fall Pasta Salad with Butternut Squash and Brussels

• Freezing is not recommended due to the textures of the ingredients.
• If necessary, store in a freezer-safe container for up to 1 month.
• Keep in mind that the quality may decline after thawing.

Reheating Fall Pasta Salad with Butternut Squash and Brussels

• Oven: Preheat oven to 350°F (175°C). Spread salad on a baking sheet and warm for about 10-15 minutes.

• Microwave: Use a microwave-safe bowl, cover loosely, and heat in 30-second intervals until warmed through.

• Stovetop: Place in a skillet over medium heat, stirring occasionally until heated throughout.

Frequently Asked Questions

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

Can I use different types of pasta?

Absolutely! While rotini works well, any short pasta like penne or farfalle would be great in this salad.

Is it possible to make this salad vegan?

Yes! You can omit the goat cheese or substitute it with a plant-based cheese alternative for a delicious vegan version.

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

Feel free to add nuts, seeds, or other seasonal vegetables like kale or spinach for added texture and nutrition.

Can I prepare this salad ahead of time?

Yes! You can roast the vegetables and cook the pasta beforehand. Combine everything just before serving for optimal freshness.

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels is perfect for gatherings or as a satisfying lunch. Its blend of flavors offers warmth and comfort while being versatile enough for customization. Try adding your favorite seasonal ingredients or adjusting the dressing to suit your taste!