Fall Pasta Salad with Butternut Squash and Brussels

This Fall Pasta Salad with Butternut Squash and Brussels is a delightful mix of flavors that celebrates the essence of fall. Perfect for gatherings or an easy lunch, this salad showcases roasted Brussels sprouts, sweet butternut squash, crisp apples, fresh thyme, and tender pasta. Topped with creamy goat cheese and a maple dijon dressing, it’s a dish that will impress your guests while being simple enough for a weeknight meal.

Why You’ll Love This Recipe

• Flavorful Ingredients: The combination of roasted vegetables and sweet apples creates a symphony of tastes that perfectly complements each other.
• Seasonal Appeal: This salad brings the best of fall produce to your table, making it a great choice for autumn gatherings.
• Versatile Serving Options: Enjoy it as an appetizer, side dish, or even a light lunch! It fits well into various occasions.
• Easy to Prepare: With straightforward steps and minimal prep time, you can have this delicious dish ready in no time.
• Customizable: Feel free to adjust ingredients based on what you have on hand or to suit your taste preferences.

Tools and Preparation

Before diving into the recipe, gather the necessary tools to ensure a smooth cooking process.

Essential Tools and Equipment

• Baking sheet
• Parchment paper
• Large pot
• Mixing bowl
• Whisk
• Knife and cutting board

Importance of Each Tool

• Baking sheet: Provides ample space for roasting vegetables evenly without overcrowding.
• Large pot: Essential for cooking pasta properly; allows plenty of room for movement to prevent sticking.
• Mixing bowl: Great for combining ingredients easily without mess.

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Ingredients

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

For the Pasta 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 your oven to 400℉ (200°C) and prepare a baking sheet lined with greased parchment paper. Dice your 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, kosher salt, and black pepper.
1. Bake in the oven for about 20 minutes.
2. After 20 minutes, scoot the vegetables over and add the apples.
3. Cook another 10-15 minutes or until everything is fork-tender.

Step 3: Cook the Pasta

While your veggies roast:
1. Bring water to a boil in a large pot over medium-high heat.
2. Add some salt to the boiling water followed by your pasta.
3. For al dente pasta, cook it 1-2 minutes less than recommended on the package.
4. Drain excess water while saving about a tablespoon of pasta water.
5. Toss drained pasta in olive oil or reserved pasta water; let it cool.

Step 4: Make the Maple Dressing

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

Step 5: Assemble Your Salad

Once roasted veggies are cool:
1. In a large bowl, combine cooled pasta, roasted veggies, goat cheese, and dried cranberries (if using).
2. Pour dressing over the top; toss gently until everything is well coated.

Step 6: Serve or Store

If making in advance:
– Wait to add goat cheese and dressing right before serving.
– For festive occasions like Thanksgiving Pasta Salad, use colorful pasta for added visual appeal!

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

Serving your Fall Pasta Salad with Butternut Squash and Brussels can elevate any meal. This vibrant dish is versatile and pairs well with various accompaniments for a delightful dining experience.

As a Standalone Dish

• Enjoy the salad on its own as a light lunch or dinner option. The combination of roasted veggies and pasta provides a filling yet refreshing meal.

With Grilled Chicken or Turkey

• Add slices of grilled chicken or turkey on top for extra protein. This pairing enhances the flavors and makes the salad more hearty.

Alongside a Warm Soup

• Serve the pasta salad with a warm, comforting soup, like pumpkin or butternut squash soup. The contrast between hot and cold dishes creates a satisfying meal.

As Part of a Buffet Spread

• Include this pasta salad in your buffet lineup at gatherings. Its colorful presentation will attract guests, making it an appealing choice among other dishes.

How to Perfect Fall Pasta Salad with Butternut Squash and Brussels

To ensure your Fall Pasta Salad turns out perfectly every time, consider these helpful tips.

• Choose Seasonal Ingredients: Use fresh, seasonal vegetables for the best flavor. Roasting enhances their natural sweetness.

• Opt for Al Dente Pasta: Cooking your pasta to al dente ensures it maintains texture when mixed with dressing and other ingredients.

• Add Dressing Just Before Serving: To keep the salad fresh, add the dressing right before serving. This prevents sogginess and keeps the flavors bright.

• Experiment with Cheese: While goat cheese is delicious, try using feta or even a plant-based alternative for variety based on your preferences.

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

This pasta salad pairs beautifully with various side dishes that complement its rich flavors. Here are some excellent options:

1. Roasted Vegetables: A mix of seasonal root vegetables roasted to perfection can enhance your meal’s overall taste and texture.

2. Garlic Bread: Serve warm, buttery garlic bread alongside the salad for a comforting touch that’s always a crowd-pleaser.

3. Mixed Green Salad: A light mixed greens salad with a lemon vinaigrette provides a refreshing contrast to the hearty pasta dish.

4. Quinoa Pilaf: A flavorful quinoa pilaf can add an extra layer of nutrition while keeping the meal light and healthy.

5. Stuffed Peppers: Colorful stuffed peppers filled with grains and veggies offer both visual appeal and complementary flavors.

6. Herbed Couscous: Fluffy couscous seasoned with herbs pairs well, adding texture without overpowering the main dish’s flavors.

Common Mistakes to Avoid

To ensure your Fall Pasta Salad with Butternut Squash and Brussels turns out perfectly, avoid these common mistakes.

• Bold seasoning: Forgetting to season your vegetables can lead to bland flavors. Always season with salt and pepper before roasting for maximum taste.
• Bold overcooking pasta: Cooking pasta too long can make it mushy. Aim for al dente by reducing the cooking time by 1-2 minutes from the package instructions.
• Bold skipping the dressing: Not using a dressing can make the salad dry. Whisk together your maple dijon dressing for a delicious flavor boost.
• Bold neglecting to cool veggies and pasta: Mixing hot ingredients can wilt greens and affect texture. Allow roasted veggies and pasta to cool before combining them.
• Bold adding cheese too early: Adding goat cheese too soon can cause it to melt into the salad. Wait until serving to add cheese for better presentation.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Ensure that the salad is completely cooled before sealing.

Freezing Fall Pasta Salad with Butternut Squash and Brussels

• Freezing is not recommended as the texture of pasta and vegetables may change upon thawing.

Reheating Fall Pasta Salad with Butternut Squash and Brussels

• Oven: Preheat oven to 350°F (175°C). Lay salad on a baking sheet and warm for about 10 minutes.
• Microwave: Place in a microwave-safe dish, cover, and heat in short intervals until warmed through.
• Stovetop: Heat in a skillet over medium heat, adding a splash of broth or water to prevent sticking.

Frequently Asked Questions

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

Can I use other vegetables in this Fall Pasta Salad?

Yes! Feel free to swap in seasonal vegetables like sweet potatoes or kale for variety.

How do I make the dressing for the Fall Pasta Salad with Butternut Squash and Brussels?

Simply whisk together olive oil, balsamic vinegar, dijon mustard, maple syrup, minced garlic, salt, and pepper until well combined.

Is this recipe suitable for meal prep?

Absolutely! This salad stores well in the fridge and makes for great leftovers.

Can I customize the cheese in this Fall Pasta Salad?

Yes! You can substitute goat cheese with feta or leave it out entirely for a dairy-free option.

What type of pasta works best in this salad?

Rotini works well due to its ability to hold onto dressings. However, feel free to use any short pasta shape you prefer!

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels is a delightful dish bursting with fall flavors. It’s perfect for gatherings or lunch prep. Customize it by adding your favorite nuts or seeds for extra crunch. Give it a try; you won’t be disappointed!