Fall Pasta Salad with Butternut Squash and Brussels

This Fall Pasta Salad with Butternut Squash and Brussels is a delightful dish that captures the essence of autumn. With roasted Brussels sprouts, sweet butternut squash, crisp apples, and fragrant thyme, it’s a perfect side for gatherings or a wholesome lunch. The creamy goat cheese and maple dijon dressing elevate the flavors, making it a standout choice for any occasion.

Why You’ll Love This Recipe

• Flavorful Ingredients: Each component brings seasonal flavors together, creating a delicious blend.
• Easy Preparation: With simple steps, you can whip up this pasta salad in no time.
• Versatile Serving Options: Enjoy it as a side dish or main meal; it works for any occasion!
• Healthy Choices: Packed with nutritious vegetables and whole ingredients, this salad is good for you.
• Make-Ahead Friendly: Prepare it in advance and add the dressing right before serving to save time.

Tools and Preparation

To make this Fall Pasta Salad with Butternut Squash and Brussels, you’ll need some essential kitchen tools. These will help ensure your cooking process goes smoothly.

Essential Tools and Equipment

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

Importance of Each Tool

• Baking sheet: Essential for roasting vegetables evenly while minimizing cleanup time.
• Parchment paper: Prevents sticking and makes cleanup easier after roasting.
• Large pot: Necessary for cooking pasta efficiently without overcrowding.

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 the oven to 400℉ (200°C). Prepare a baking sheet with greased parchment paper for easy clean-up. Dice the 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, fresh thyme, kosher salt, and black pepper.
* Bake in the oven for 20 minutes.
* After 20 minutes, scoot the vegetables over and add the apples.
* Cook another 10–15 minutes until everything is fork-tender. Cooking times may vary.

Step 3: Cook the Pasta

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

Step 4: Make the Maple Dressing

In a small bowl or measuring cup:
1. Combine all dressing ingredients.
2. Whisk until well-emulsified (about 1 minute).

Step 5: Assemble Your Salad

Once veggies are cool:
1. In a large bowl, combine cooled pasta, roasted vegetables, goat cheese, and optional dried cranberries.
2. Pour on dressing and toss gently to coat everything well.

Step 6: Serve Your Salad

If preparing in advance:
* Wait to add goat cheese and dressing until right before serving.
Consider using colorful pasta for an appealing Thanksgiving Pasta Salad!

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

This delightful Fall Pasta Salad with Butternut Squash and Brussels is versatile and can be served in various ways. Whether you’re hosting a gathering or looking for a quick lunch, these serving suggestions will elevate your dish.

As a Side Dish

• Pair it with roasted chicken or turkey for a hearty meal.
• Serve alongside grilled vegetables to complement the flavors of fall.

For Lunch

• Pack it in a mason jar for an easy, on-the-go option.
• Enjoy it chilled or at room temperature for a refreshing midday meal.

At Gatherings

• Present it on a large platter for sharing among guests.
• Top with extra goat cheese and cranberries for an attractive finish.

How to Perfect Fall Pasta Salad with Butternut Squash and Brussels

To make this Fall Pasta Salad truly stand out, consider these helpful tips.

• Use seasonal ingredients: Opt for fresh, local produce to enhance flavor and nutrition.
• Adjust the dressing: Taste the salad before serving; add more dressing if needed to ensure every bite is flavorful.
• Chill before serving: Letting the salad sit in the fridge allows flavors to meld beautifully.
• Customize toppings: Experiment with different cheeses or nuts for added texture and taste.
• Make it ahead: Prepare the salad a day in advance, but hold off on adding the cheese and dressing until you’re ready to serve.
• Add protein: Toss in cooked chicken or chickpeas for added heartiness if desired.

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

Pairing side dishes can enhance your Fall Pasta Salad experience. Here are some excellent options that complement its flavors perfectly.

1. Roasted Root Vegetables: A colorful mix of carrots, parsnips, and sweet potatoes adds earthy flavors.
2. Garlic Bread: Crunchy garlic bread provides a delicious contrast to the creamy pasta salad.
3. Green Salad: A simple green salad with a light vinaigrette keeps the meal refreshing.
4. Stuffed Peppers: Colorful bell peppers filled with quinoa or rice offer a nutritious side.
5. Herbed Quinoa: Fluffy quinoa seasoned with herbs pairs well with the richness of the pasta salad.
6. Baked Sweet Potatoes: Soft, sweet potatoes are comforting and align perfectly with autumn flavors.

Common Mistakes to Avoid

When preparing your Fall Pasta Salad with Butternut Squash and Brussels, avoid these common pitfalls to ensure a delicious outcome.

• Using overcooked pasta: Cooking pasta beyond the recommended time can lead to mushy results. Always check for al dente and drain promptly.
• Neglecting seasoning: Failing to season your vegetables and pasta can result in bland flavors. Use salt, pepper, and herbs generously during cooking.
• Skipping the dressing: Not adding a dressing can leave your salad dry. Make sure to whisk together all ingredients for a flavorful coating.
• Overcrowding the baking sheet: If you pile too many vegetables on the sheet, they won’t roast properly. Ensure even spacing for better caramelization.
• Adding cheese too early: Putting cheese in too soon can cause it to become rubbery. Add goat cheese just before serving for the best texture.

Storage & Reheating Instructions

Refrigerator Storage

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

Freezing Fall Pasta Salad with Butternut Squash and Brussels

• This salad is best enjoyed fresh but can be frozen for up to 2 months.
• Consider freezing without the cheese and dressing for better texture upon thawing.

Reheating Fall Pasta Salad with Butternut Squash and Brussels

• Oven: Preheat to 350°F (175°C), cover with foil, and heat for about 15-20 minutes until warmed through.
• Microwave: Place in a microwave-safe dish, cover, and heat in short intervals, stirring in between until hot.
• Stovetop: Warm in a skillet over medium heat, adding a splash of water or broth to prevent sticking.

Frequently Asked Questions

Here are some common questions regarding the Fall Pasta Salad with Butternut Squash and Brussels.

Can I make Fall Pasta Salad with Butternut Squash and Brussels ahead of time?

You can prepare this salad ahead of time but add cheese and dressing just before serving to maintain freshness.

What variations can I try with this salad?

Feel free to customize by adding nuts, substituting different cheeses, or incorporating seasonal vegetables like roasted carrots or kale.

How long does the dressing last?

The dressing can be stored separately in the refrigerator for up to one week; just shake well before using.

Is Fall Pasta Salad with Butternut Squash and Brussels suitable for meal prep?

Absolutely! It’s perfect for meal prep as it holds up well throughout the week when stored correctly.

Can I use different types of pasta?

Yes! You can substitute any pasta shape you prefer; just adjust cooking times accordingly.

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels is a delightful blend of flavors that captures the essence of autumn. Its versatility allows you to customize it according to your tastes or what you have on hand. Give it a try at your next gathering or as an easy lunch option!