Fall Pasta Salad with Butternut Squash and Brussels

This Fall Pasta Salad with Butternut Squash and Brussels is a delightful blend of seasonal flavors, making it an ideal choice for gatherings or a quick lunch. With roasted Brussels sprouts, sweet butternut squash, and crisp apples, this dish captures the essence of fall. Topped with creamy goat cheese and a tangy maple dijon dressing, it’s not just delicious but also visually appealing. You’ll love how simple it is to prepare while still impressing your guests with its vibrant tastes.

Why You’ll Love This Recipe

• Seasonal Flavors: Enjoy the rich taste of fall ingredients that brighten up any meal.
• Easy Preparation: With straightforward steps, you can whip this salad together in no time.
• Versatile Dish: Perfect as a side for holiday meals or as a satisfying lunch option.
• Nutritious Ingredients: Packed with veggies and wholesome components, this salad is both healthy and filling.
• Make Ahead Friendly: Prepare in advance for stress-free entertaining—just add cheese and dressing before serving!

Tools and Preparation

To make this delicious Fall Pasta Salad with Butternut Squash and Brussels, you’ll need a few essential kitchen tools. Having the right equipment makes cooking easier and more efficient.

Essential Tools and Equipment

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

Importance of Each Tool

• Large pot: Ideal for cooking pasta evenly without sticking.
• Baking sheet: Provides ample space for roasting vegetables to perfection.
• Mixing bowl: Necessary for combining all your ingredients without spills.
• Whisk: Ensures a smooth consistency for your dressing.

Ingredients

For this delicious 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 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, salt, and pepper.
• Bake in the oven for 20 minutes.
• After 20 minutes, scoot the vegetables over on the sheet pan and add the diced apples.
• Cook for another 10–15 minutes or until everything is fork-tender. Cooking times may vary.

Step 3: Cook the Pasta

While the vegetables are roasting:
* Boil water in a large pot over medium-high heat.
* Add some salt followed by your pasta.
* For al dente pasta, cook it 1–2 minutes less than package instructions.
* Drain excess water while saving about a tablespoon of pasta water.
* Toss drained pasta in olive oil or saved water and let it cool.

Step 4: Make the Dressing

While waiting on the pasta:
* In a small bowl or measuring cup, combine all dressing ingredients.
* Whisk until well-emulsified, which takes about 1 minute.

Step 5: Assemble Your Salad

Once roasted veggies have cooled:
* In a large bowl, add cooled pasta, roasted veggies, goat cheese (and dried cranberries if using).
* Pour on dressing and toss gently until everything is well coated.

Step 6: Serving Tips

If preparing ahead of time:
* Wait to add goat cheese and dressing right before serving for best flavor.
If you’re serving this as a Thanksgiving Pasta Salad:
* Consider using 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 is all about enhancing its delightful flavors and textures. Here are some creative serving suggestions to make this dish shine at any gathering or meal.

As a Main Dish

• A hearty portion of this pasta salad can serve as a satisfying main course for lunch or dinner. Pair it with a slice of crusty bread to soak up the delicious dressing.

At Gatherings

• This pasta salad is perfect for potlucks or family gatherings. Its vibrant colors and seasonal ingredients will attract attention on any buffet table.

With Grilled Proteins

• Serve the salad alongside grilled chicken, turkey, or beef for a balanced meal that highlights the salad’s fresh flavors while adding protein.

As Meal Prep

• Portion the pasta salad into meal prep containers for easy grab-and-go lunches throughout the week. Just remember to add the dressing right before eating to keep it fresh.

How to Perfect Fall Pasta Salad with Butternut Squash and Brussels

Perfecting your Fall Pasta Salad with Butternut Squash and Brussels involves a few key techniques. Follow these tips to elevate your dish.

• Choose Fresh Ingredients: Opt for fresh, high-quality vegetables and herbs for the best flavor in your salad.
• Roast Until Tender: Ensure your butternut squash and Brussels sprouts are roasted until fork-tender and slightly caramelized for added depth.
• Let It Cool: Allow the roasted vegetables to cool before combining them with pasta to prevent wilting.
• Adjust Seasoning: Taste your dressing before serving; you may want to adjust salt, pepper, or maple syrup based on personal preference.
• Consider Add-ins: Mix in chopped nuts like walnuts or pecans for added crunch and nutrition.
• Serve Chilled or Room Temperature: This salad can be enjoyed chilled or at room temperature, making it versatile for any occasion.

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

Pairing side dishes with your Fall Pasta Salad with Butternut Squash and Brussels can enhance your overall meal experience. Here are some great options that complement its flavors.

1. Roasted Vegetables: A medley of seasonal vegetables roasted with olive oil enhances the earthy tones of the pasta salad.
2. Garlic Bread: Crispy garlic bread is perfect for soaking up any extra dressing from the salad while providing a delightful crunch.
3. Seasonal Fruit Salad: A light fruit salad using apples, pears, and grapes adds freshness and sweetness that contrasts well with the savory pasta dish.
4. Quinoa Salad: A cold quinoa salad with herbs, lemon juice, and diced vegetables offers a nutty flavor that pairs nicely with the pasta salad.
5. Coleslaw: A refreshing coleslaw made from cabbage, carrots, and a tangy dressing provides crunchiness that complements the creamy elements of the pasta salad.
6. Stuffed Peppers: Colorful stuffed peppers filled with grains and spices make an eye-catching side that adds heartiness to your meal.

Common Mistakes to Avoid

When preparing your Fall Pasta Salad with Butternut Squash and Brussels, avoiding common pitfalls can enhance the dish’s flavor and presentation.

• Overcooking the veggies: Cooking your butternut squash and Brussels sprouts too long can lead to mushiness. Roast them until just fork-tender for the best texture.
• Skipping the pasta water: Not reserving some pasta water can prevent the salad from having a nice creamy consistency. Use it when mixing to achieve the perfect texture.
• Forgetting to cool ingredients: Adding hot veggies to the pasta can make it soggy. Allow your roasted veggies to cool before combining everything.
• Neglecting seasoning: Under-seasoning your dish can result in bland flavors. Always taste and adjust salt and pepper as needed during preparation.
• Not using fresh herbs: Dried herbs can’t match the vibrancy of fresh thyme. Use fresh herbs when possible for enhanced flavor.
• Adding dressing too early: Dressing the salad too soon can cause it to become soggy. Add your dressing right before serving for optimal freshness.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep goat cheese separate until serving for better texture.

Freezing Fall Pasta Salad with Butternut Squash and Brussels

• This salad is best enjoyed fresh; however, if you must freeze, keep it in a freezer-safe container for up to 1 month.
• Note that freezing may affect texture, especially of the pasta and vegetables.

Reheating Fall Pasta Salad with Butternut Squash and Brussels

• Oven: Preheat to 350°F (175°C). Place in an oven-safe dish covered with foil for about 15-20 minutes or until heated through.
• Microwave: Place in a microwave-safe bowl, cover, and heat in 30-second intervals until warm throughout.
• Stovetop: Heat gently in a pan over low heat, stirring frequently until warmed through.

Frequently Asked Questions

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

Can I use other types of pasta for this salad?

Yes! Any pasta shape works well, such as penne or fusilli, providing a fun twist on the original recipe.

What can I substitute for goat cheese?

Feta cheese is a great alternative if you’re looking for a similar tangy flavor without using goat cheese.

How do I make this salad vegetarian?

This recipe is already vegetarian! Ensure all ingredients are free from animal-derived products if that’s a concern.

Can I add more vegetables?

Absolutely! Feel free to incorporate seasonal vegetables like kale or spinach for added nutrition and color.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days for best freshness.

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels brings together vibrant flavors and textures that everyone will love. Its versatility allows you to customize it with seasonal ingredients or additional toppings. Give it a try at your next gathering or enjoy it as a healthy lunch option!