Fall Pasta Salad with Butternut Squash and Brussels

This Fall Pasta Salad with Butternut Squash and Brussels is a delightful dish that brings the flavors of autumn to your table! Perfect for gatherings or as an effortless lunch, this salad combines roasted Brussels sprouts, creamy butternut squash, crisp apples, fresh thyme, and tender pasta. Topped with goat cheese and a maple dijon dressing, it’s a vibrant addition to any meal!

Why You’ll Love This Recipe

• Seasonal Flavors: Enjoy the essence of fall with every bite, highlighting ingredients like butternut squash and Brussels sprouts.
• Versatile Dish: Great as a side at family dinners or as a main dish for lunch. It’s perfect for any occasion!
• Healthy Ingredients: Packed with nutritious vegetables and wholesome flavors, it’s a guilt-free option.
• Easy to Prepare: With simple steps and minimal fuss, this recipe is accessible for cooks of all skill levels.
• Customizable: Feel free to add your favorite nuts or seeds for crunch or swap the goat cheese for feta to suit your taste.

Tools and Preparation

To make your cooking experience seamless, gather the essential tools listed below. These will help you prepare this delicious Fall Pasta Salad effortlessly.

Essential Tools and Equipment

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

Importance of Each Tool

• Baking sheet: Ideal for roasting vegetables evenly without sticking.
• Parchment paper: Makes cleanup easy by preventing food from adhering to the baking sheet.
• Large pot: Necessary for boiling pasta efficiently while ensuring even cooking.
• Whisk: Essential for combining dressing ingredients smoothly.

Ingredients

This Fall Pasta Salad with Butternut Squash and Brussels features a mix of vibrant ingredients that celebrate the season. Here’s what you’ll need:

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 lined with greased parchment paper for easy cleanup.

Step 2: Roast the Vegetables

1. Dice the butternut squash, Brussels sprouts, and apple.
2. Add the butternut squash and Brussels sprouts to the baking sheet. Coat them in olive oil, fresh thyme, kosher salt, and black pepper.
3. Bake in the oven for 20 minutes.
4. After 20 minutes, scoot the vegetables over and add diced apples. Continue cooking for another 10-15 minutes until everything is fork-tender.

Step 3: Cook the Pasta

While the veggies roast:
1. Bring water to a boil in a large pot on medium-high heat.
2. Add some salt to boiling water before adding pasta.
3. Cook according to package instructions but aim for al dente by reducing cooking time by 1-2 minutes.
4. Drain excess water while saving about a tablespoon of pasta water.
5. Toss drained pasta in olive oil or reserved pasta water and let it cool.

Step 4: Prepare the Dressing

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

Step 5: Assemble Your Salad

Once veggies are done roasting:
1. Let them cool slightly.
2. In a large bowl, combine cooled pasta, roasted vegetables, goat cheese (and optional cranberries).
3. Pour on dressing and toss until everything is well-coated.

Step 6: Serve Your Dish

If making ahead of time:
– Wait to add goat cheese and dressing until just before serving.
For festive occasions:
– Use colorful pasta shapes to enhance visual appeal!

Enjoy your delightful Fall Pasta Salad with Butternut Squash and Brussels!

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

This vibrant Fall Pasta Salad with Butternut Squash and Brussels is versatile and can be served in various ways to suit different occasions. Whether you’re hosting a gathering or enjoying a cozy lunch, here are some serving suggestions to enhance your experience.

As a Main Dish

• A satisfying option for lunch or dinner, serve the pasta salad as the main attraction. The combination of roasted vegetables and pasta provides a filling meal.

As a Side Dish

• Pair this salad with grilled chicken or turkey for a heartier meal. It complements the savory flavors beautifully.

For Picnics or Potlucks

• This salad is perfect for outdoor gatherings. Prepare it in advance and serve it chilled, making it an easy addition to any potluck spread.

With Fresh Bread

• Serve alongside crusty bread or rolls to soak up the delicious dressing. It adds an extra element of texture to your meal.

For Holiday Gatherings

• This colorful salad makes an excellent side for Thanksgiving or fall celebrations, bringing seasonal flavors to the table.

How to Perfect Fall Pasta Salad with Butternut Squash and Brussels

To ensure your Fall Pasta Salad with Butternut Squash and Brussels turns out perfectly every time, consider these helpful tips:

• Use seasonal ingredients: Opt for fresh, in-season produce like butternut squash and Brussels sprouts for maximum flavor.
• Cook pasta al dente: This keeps the pasta firm and prevents it from becoming mushy when mixed with other ingredients.
• Let roasted veggies cool: Allowing them to cool before mixing will help maintain the salad’s texture and prevent wilting.
• Dress just before serving: For optimal freshness, add the dressing right before serving if making in advance.
• Experiment with cheeses: Try different cheeses like feta or goat cheese to see which flavor profile you prefer.
• Add nuts or seeds: Incorporating toasted nuts or seeds can add crunch and additional nutrition to your salad.

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

If you’re looking for complementary dishes to serve alongside your Fall Pasta Salad with Butternut Squash and Brussels, consider these options:

1. Roasted Chicken Thighs
   Juicy chicken thighs seasoned with herbs make a flavorful pairing for the salad.

2. Grilled Turkey Burgers
   Lean turkey burgers provide a hearty protein option that balances well with the lightness of the salad.

3. Honey-Glazed Carrots
   Sweet carrots offer a delightful contrast to the savory elements of the pasta salad.

4. Quinoa Pilaf
   A nutty quinoa pilaf can add an extra layer of texture while keeping it plant-based.

5. Garlic Breadsticks
   Soft, garlicky breadsticks are great for dipping into any leftover dressing from the salad.

6. Steamed Green Beans
   Bright green beans seasoned lightly are both healthy and visually appealing next to this colorful dish.

7. Crispy Kale Chips
   These make a crunchy snack that pairs well while adding more greens to your meal.

8. Mixed Green Salad
   A fresh green salad dressed lightly complements the richness of the pasta salad nicely.

Common Mistakes to Avoid

Avoiding common pitfalls can make your Fall Pasta Salad with Butternut Squash and Brussels even more delicious. Here are some mistakes to watch out for:

• Not seasoning enough: Failing to season your vegetables and pasta can lead to bland flavors. Be generous with salt and pepper.
• Overcooking the pasta: Cooking pasta too long can make it mushy. Aim for al dente for the best texture in your salad.
• Skipping the cooling step: Adding hot veggies to the salad can wilt the greens and cheese. Allow them to cool before mixing.
• Using low-quality olive oil: A good quality extra-virgin olive oil enhances the flavor of your dressing. Choose one that you enjoy eating.
• Neglecting to taste: Always taste your salad before serving. Adjust seasoning or add more dressing if needed for balance.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container for up to 3 days.
• Keep goat cheese and dressing separate until ready to serve.

Freezing Fall Pasta Salad with Butternut Squash and Brussels

• This salad is best enjoyed fresh, but you can freeze it without dressing for up to 2 months.
• Use a freezer-safe container, leaving space for expansion.

Reheating Fall Pasta Salad with Butternut Squash and Brussels

• Oven: Preheat to 350℉ (175℃), cover with foil, and heat for about 15 minutes.
• Microwave: Place in a microwave-safe dish, cover, and heat in 30-second intervals until warm.
• Stovetop: Heat in a skillet over medium heat, stirring occasionally until warmed through.

Frequently Asked Questions

Here are some frequently asked questions about this delightful dish:

Can I customize the Fall Pasta Salad with Butternut Squash and Brussels?

You can easily customize this salad by adding nuts, seeds, or different vegetables like roasted carrots or sweet potatoes.

How do I make it vegan?

To make a vegan version of the Fall Pasta Salad with Butternut Squash and Brussels, simply omit the goat cheese or substitute it with a plant-based alternative.

What type of pasta works best?

Rotini is ideal for holding sauce and dressing well, but you can use any shape you prefer, such as fusilli or penne.

Can I make this salad ahead of time?

Yes! You can prepare all components ahead of time but wait to add the dressing and cheese until just before serving.

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels is a flavorful dish perfect for gatherings or meal prep. Its vibrant colors and rich tastes make it appealing throughout the fall season. Feel free to customize ingredients based on what you have on hand—your creativity will only enhance its charm!