Imagine a cozy fall evening, the smell of roasted butternut squash wafting through your kitchen, mingling with the earthy aroma of Brussels sprouts. You sit down to savor a bowl of Fall Pasta Salad with Butternut Squash and Brussels, where every bite is a delightful symphony of flavors. The creamy dressing hugs the pasta while crunchy nuts add an unexpected twist—pure bliss!
This dish is not just food; it’s a warm hug on a chilly day. Picture family gatherings or potlucks where this vibrant salad steals the show, leaving everyone asking for seconds (or thirds). Each forkful promises a taste adventure filled with nostalgia and joy, perfect for celebrating the season’s bounty.
Why You'll Love This Fall Pasta Salad with Butternut Squash and Brussels
- This incredible Fall Pasta Salad with Butternut Squash and Brussels transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly
What You’ll Need
Here’s what you’ll need to make this delicious Fall Pasta Salad with Butternut Squash and Brussels:
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Pasta: Choose your favorite pasta shape—fusilli or penne work great for holding onto the dressing.
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Butternut Squash: Look for firm squash; roasting brings out its natural sweetness.
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Brussels Sprouts: Opt for fresh sprouts; they should feel firm and compact.
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Olive Oil: A high-quality extra virgin olive oil adds richness to the salad.
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Maple Syrup: This sweetener enhances the flavors of the roasted vegetables perfectly.
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Fresh Herbs: Parsley or thyme works wonderfully to add freshness.
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Nuts: Pecans or walnuts provide crunch—toast them lightly for extra flavor.
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Salt & Pepper: Essential for seasoning each component to perfection.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Cooking Instructions
Follow these simple steps to prepare this delicious Fall Pasta Salad with Butternut Squash and Brussels:
Step 1: Preheat Your Oven
Preheat your oven to 400°F (200°C). This temperature is perfect for roasting those veggies until caramelized and tender.
Step 2: Prepare the Vegetables
While waiting for the oven, peel and cube the butternut squash and trim the ends off the Brussels sprouts. Halve them if they are large. Toss these beauties in olive oil, maple syrup, salt, and pepper.
Step 3: Roast Away
Spread the butternut squash and Brussels sprouts on a baking sheet in a single layer. Roast them in your preheated oven for about 25-30 minutes until they’re golden brown and fork-tender.
Step 4: Cook the Pasta
Meanwhile, boil water in a large pot. Add salt generously before tossing in your pasta of choice. Cook according to package instructions until al dente—nobody likes mushy pasta!
Step 5: Combine Everything
Once everything is cooked, drain your pasta and let it cool slightly. In a large bowl, combine the roasted vegetables with the pasta. Drizzle with more olive oil if desired and sprinkle fresh herbs on top.
Step 6: Serve It Up
Transfer your beautiful salad to serving bowls or plates. Garnish with toasted nuts before serving to add that final touch of crunch!
This Fall Pasta Salad with Butternut Squash and Brussels is not just another dish; it’s an experience that warms hearts and fills bellies during those crisp autumn days. Enjoy!
You Must Know About Fall Pasta Salad with Butternut Squash and Brussels
- This showstopping Fall Pasta Salad with Butternut Squash and Brussels delivers restaurant-quality results using simple ingredients you probably already have at home
- The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds
- Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest
- Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions
Perfecting Cooking Process
Start by roasting the butternut squash and Brussels sprouts to bring out their natural sweetness. While they roast, cook the pasta al dente in salted water. Combine everything together with your favorite dressing for a delightful explosion of flavors.
Flavor Your Way
Feel free to swap out the butternut squash for sweet potatoes or add in some toasted nuts for crunch. Experiment with different dressings like balsamic vinaigrette or a creamy garlic sauce to find your perfect flavor profile.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. To reheat, simply warm gently in the microwave or enjoy it cold as a refreshing salad option.
Chef's Helpful Tips for Fall Pasta Salad with Butternut Squash and Brussels
When I first made this Fall Pasta Salad with Butternut Squash and Brussels for a potluck, my friends couldn’t stop raving about it! They thought I had secretly turned into a gourmet chef overnight, when really it was just this easy recipe doing all the magic!
FAQs
What is Fall Pasta Salad with Butternut Squash and Brussels?
Fall Pasta Salad with Butternut Squash and Brussels is a delightful seasonal dish that combines roasted butternut squash, crispy Brussels sprouts, pasta, and a tangy dressing. This vibrant salad not only highlights the flavors of autumn but also offers a nutritious meal option. The roasted vegetables provide a rich, sweet flavor that pairs beautifully with the pasta, making it a tasty addition to any fall gathering or as a comforting weeknight dinner. Enjoy this recipe as a side dish or a main course for your next fall feast.
How do you prepare the butternut squash for this salad?
To prepare the butternut squash for Fall Pasta Salad with Butternut Squash and Brussels, start by peeling the squash and cutting it into bite-sized cubes. Toss the cubes in olive oil, salt, and pepper before spreading them on a baking sheet. Roast in a preheated oven at 425°F (220°C) for about 25-30 minutes until they are tender and caramelized. Roasting enhances their natural sweetness, making them an essential component of this autumn-inspired dish.
Can I make Fall Pasta Salad with Butternut Squash and Brussels ahead of time?
Yes, you can prepare Fall Pasta Salad with Butternut Squash and Brussels ahead of time! To ensure freshness, store the roasted vegetables separately from the pasta and dressing. Assemble your salad just before serving to maintain its texture and flavor. You can also refrigerate leftovers for up to three days; however, keep in mind that the pasta may absorb some dressing over time. Simply add more dressing before serving if needed.
What variations can I try in this salad recipe?
There are many delicious variations you can explore in your Fall Pasta Salad with Butternut Squash and Brussels. For added protein, consider incorporating grilled chicken or chickpeas. You can also mix in other seasonal vegetables like kale or spinach for extra nutrients. If you prefer different flavors, try adding nuts such as walnuts or pecans for crunch or crumbled feta cheese for creaminess. Experimenting with various ingredients will help you create your perfect fall salad.
Conclusion
In summary, Fall Pasta Salad with Butternut Squash and Brussels is an easy yet flavorful dish perfect for celebrating autumn’s bounty. With its combination of roasted veggies and pasta, it offers both taste and nutrition. Preparing this salad ahead of time allows you to enjoy it at gatherings or as part of family meals throughout the season. So gather your ingredients and savor the delightful flavors of fall through this wholesome recipe!
Fall Pasta Salad with Butternut Squash and Brussels
- Total Time: 45 minutes
- Yield: Serves 4
Description
Fall Pasta Salad with Butternut Squash and Brussels is a vibrant autumn-inspired dish featuring roasted butternut squash, crispy Brussels sprouts, and al dente pasta, all drizzled with a creamy dressing. This delightful salad is perfect for gatherings, potlucks, or cozy weeknight dinners, bringing warmth and flavor to your table.
Ingredients
- 8 oz pasta (fusilli or penne)
- 2 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 1 tbsp maple syrup
- 1/4 cup fresh parsley, chopped
- 1/2 cup nuts (pecans or walnuts), toasted
- Salt & pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss butternut squash and Brussels sprouts in olive oil, maple syrup, salt, and pepper. Spread on a baking sheet.
- Roast for 25-30 minutes until golden brown and tender.
- Cook pasta in salted water according to package instructions until al dente; drain.
- In a large bowl, combine roasted vegetables and pasta. Drizzle with olive oil and sprinkle with parsley.
- Serve topped with toasted nuts for added crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 5g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
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