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
Scale
- 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