Name: Fall Pasta Salad with Butternut Squash and Brussels Bliss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 8 oz Pasta (Choose your favorite shape; gluten-free pasta works beautifully.); 1 medium Butternut Squash (Can substitute with sweet potatoes.); 1 lb Brussels Sprouts (Broccoli or cauliflower can be used as alternatives.); 1 medium Apple (Use Honeycrisp for sweetness or Granny Smith for a tart twist.); 1 tbsp Fresh Thyme (Dried thyme can substitute; use less.); 3 tbsp Extra-Virgin Olive Oil; 2 tbsp Balsamic Vinegar (Apple cider vinegar can be a substitute.); 1 tbsp Dijon Mustard; 1 tbsp Maple Syrup (Honey can be substituted.); 2 cloves Minced Garlic (Fresh garlic is preferred.); 4 oz Goat Cheese (Can be replaced with feta or omitted for vegan option.); 1 cup Dried Cranberries (Optional.)

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As the leaves begin to turn, there’s something magical about transforming seasonal produce into a satisfying meal. This Nutrient-Rich Fall Pasta Salad with Butternut Squash and Brussels is a celebration of autumn flavors, bringing together roasted Brussels sprouts, sweet butternut squash, and crisp apples in every delightful bite. Not only is this pasta salad quick to prepare, making it a perfect addition to your busy week, but it is also a hearty dish that’s packed with vitamins and fiber. Drizzled with a tangy maple-dijon dressing and crowned with creamy goat cheese, this recipe can easily be customized to your liking, whether you prefer a vegan twist or want to switch up the veggies depending on what’s in your pantry. Are you ready to embrace the flavors of fall with me? Let’s dive into this delicious recipe!

Why is this pasta salad a must-try?

Seasonal Delight: This pasta salad is a true reflection of fall, bursting with flavors from roasted Brussels sprouts and sweet butternut squash.

Customizable Recipe: Tailor it to your preferences! Swap in gluten-free pasta or adapt with seasonal veggies to keep it exciting each time you make it.

Nutrient-Rich: Packed with vitamins and fiber, it’s the perfect way to infuse health into your meals as you enjoy the cozy season.

Quick & Easy: You can whip up this dish in no time, making it an ideal addition to busy weeknights or holiday gatherings. Perfect beside a refreshing Cucumber Pasta Salad!

Crowd-Pleaser: Whether you’re serving it at a festive dinner or for lunch, everyone will fall in love with its vibrant colors and flavors. It’s not just a salad; it’s a hearty experience!

Pasta Salad with Butternut Squash Ingredients

For the Pasta
• Pasta – Choose your favorite shape; gluten-free pasta works beautifully for a gluten-free option.

For the Vegetables
• Butternut Squash – Adds sweetness and vibrant color; you can substitute sweet potatoes for a different flavor.
• Brussels Sprouts – Earthy and nutritious; if they’re unavailable, broccoli or cauliflower are excellent alternatives.
• Apple – Use Honeycrisp for sweetness; Granny Smith offers a tart twist, but adjust your cooking time for best results.
• Fresh Thyme – This herb brings a lovely aroma; substitute with dried thyme if needed (just use less).

For the Dressing
• Extra-Virgin Olive Oil – Provides healthy fats and serves as the base for the dressing.
• Balsamic Vinegar – Adds depth to the dressing; feel free to swap it with apple cider vinegar for a fruity touch.
• Dijon Mustard – Gives a tangy kick to the dressing; don’t skip it for the flavor balance!
• Maple Syrup – Enhances sweetness and ties flavors together; honey can be a nice substitute.
• Minced Garlic – Infuses a fragrant note; use fresh garlic for the best taste.

For Serving
• Goat Cheese – Creamy and tangy; can be replaced with feta cheese or omitted entirely for a vegan option.
• Dried Cranberries – Optional, but they add a lovely chewy texture and burst of sweetness; feel free to skip if you prefer.

Gather these ingredients, and you’ll be ready to create a delicious Pasta Salad with Butternut Squash and Brussels that captures the essence of fall!

Step‑by‑Step Instructions for Pasta Salad with Butternut Squash and Brussels

Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). While the oven warms up, line a baking sheet with parchment paper to ensure that the vegetables don’t stick. This step is essential for achieving perfectly roasted butternut squash and Brussels sprouts, which will elevate your Pasta Salad with Butternut Squash and Brussels with delightful caramelization.

Step 2: Prepare the Vegetables
Next, dice the butternut squash into bite-sized cubes and halve the Brussels sprouts. In a mixing bowl, toss the butternut squash and Brussels sprouts with extra-virgin olive oil, fresh thyme, kosher salt, and black pepper until evenly coated. This fragrant mixture will create a robust flavor profile for your fall pasta salad, so ensure the veggies are well seasoned.

Step 3: Roast the Vegetables
Spread the prepared veggies onto the lined baking sheet in a single layer. Roast them in the preheated oven for about 20 minutes, stirring halfway through for even cooking. Once they start turning golden and tender, add chopped apples to the mix for the final 10-15 minutes of roasting. The apples will soften slightly, adding a delightful sweetness to your Pasta Salad with Butternut Squash and Brussels.

Step 4: Cook the Pasta
While the vegetables roast, bring a large pot of salted water to a rolling boil. Add your pasta and cook according to the package instructions until al dente, typically about 8-10 minutes. Once cooked, drain the pasta and let it cool in a large bowl, tossing it with a drizzle of olive oil to prevent sticking. The pasta will serve as the hearty base for your salad.

Step 5: Make the Dressing
In a separate bowl, whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, and a pinch of salt and pepper. Whisk until the dressing is fully emulsified and glossy, which usually takes around 1-2 minutes. The tangy maple-dijon dressing will beautifully complement the flavors of your Pasta Salad with Butternut Squash and Brussels.

Step 6: Assemble the Salad
In a large serving bowl, combine the cooled pasta, roasted vegetables, crumbled goat cheese, and dried cranberries if desired. Drizzle the tangy dressing over the top, then toss gently but thoroughly to combine all ingredients. This final step ensures that every bite of your Pasta Salad with Butternut Squash and Brussels is bursting with flavor and creamy goodness.

Storage Tips for Pasta Salad with Butternut Squash and Brussels

Fridge: Store leftovers in an airtight container for up to 3-4 days. Keeping it chilled helps maintain the freshness and flavor of your pasta salad with butternut squash and Brussels.

Freezer: This salad is best enjoyed fresh, but if you need to freeze it, do so without the cheese and dressing for optimal quality. It can last in the freezer for up to 3 months.

Reheating: If you choose to reheat frozen portions, allow it to thaw in the fridge overnight and gently reheat in the microwave or on the stovetop. However, be prepared that the texture may change slightly.

Serving Tip: For the best flavor, serve the salad chilled after assembling it, allowing the dressing to meld with the vegetables before enjoying!

What to Serve with Fall Pasta Salad with Butternut Squash and Brussels

Elevate your autumn meal with delightful side dishes and drinks that harmonize beautifully with this colorful pasta salad.

Creamy Mashed Potatoes: Their buttery texture pairs wonderfully with the roasted veggies and creamy goat cheese, creating a comforting contrast.
Crispy Garlic Bread: This crispy delight adds a satisfying crunch while soaking up the tangy dressing left on your plate, enhancing your dining experience.
Mixed Green Salad: A light, refreshing mix with vinaigrette balances the hearty qualities of the pasta salad, making each bite feel vibrant and lively.
Roasted Beet Hummus: The earthy sweetness of beets complements the autumn flavors while providing a velvety dip for crusty bread or crackers.
Spiced Apple Cider: Warm and fragrant, this drink ties in the apple notes from the salad, offering a cozy sip that feels like a hug in a glass.
Pumpkin Pie: This classic dessert brings a warm spice that echoes the flavors of fall, rounding off your meal with a sweet touch of nostalgia.

Pairing your Fall Pasta Salad with Butternut Squash and Brussels with these choices not only rounds out your meal but also creates a warm and inviting dining experience worthy of the season!

Expert Tips for Pasta Salad

Fresh Ingredients: Use fresh, seasonal produce for the best flavor. Roasted butternut squash and Brussels bring out the rich essence of fall in your pasta salad.
Pasta Choice: Select pasta shapes with grooves, like rotini or fusilli, to help the tangy maple-dijon dressing cling better. This enhances every delicious bite!
Avoid Soggy Veggies: If you’re preparing in advance, roast the veggies separately and add them just before serving to retain their crisp texture and vibrant colors.
Flavor Balance: Don’t skimp on seasoning your veggies and dressing. A pinch of salt and a dash of pepper can elevate the overall taste of your pasta salad with butternut squash and Brussels.
Chill Before Serving: Allow your pasta salad to chill for 30 minutes after assembly. This helps the flavors meld beautifully, resulting in a dish that’s even more delightful!

Make Ahead Options

Busy home cooks will appreciate how easy it is to prepare your Pasta Salad with Butternut Squash and Brussels ahead of time! You can roast the vegetables and make the dressing up to 24 hours in advance. Simply store the roasted butternut squash, Brussels sprouts, and apples in an airtight container in the refrigerator. To maintain their delightful textures, wait to add the goat cheese and dressing until just before serving. When you’re ready to enjoy this delicious salad, cook the pasta, combine everything in a large bowl, and drizzle with dressing for a fresh, vibrant meal. This prep-ahead strategy saves you time while delivering a stunning dish that everyone will love!

Pasta Salad with Butternut Squash Variations

Feel free to let your creativity shine by customizing this delightful recipe to suit your taste and needs!

Vegan Twist: Omitting goat cheese or substituting it with vegan cheese makes this salad perfect for plant-based eaters. Enjoy the same comforting flavors with your own personal touch.
Gluten-Free Option: Use gluten-free pasta to keep this dish enjoyable for those with gluten sensitivities. Cooking times may vary, so check the package instructions for best results.
Seasonal Veggies: Swap Brussels sprouts for roasted carrots or zucchini to mix it up based on what’s fresh at local markets. Each season brings new colors and flavors to explore!
Nutty Crunch: Toss in a handful of toasted walnuts or pecans for added crunch and a boost of healthy fats. This simple addition elevates the dish with delightful texture.
Protein Boost: Incorporate shredded chicken or chickpeas for a heartier salad, making it a complete meal. The added protein keeps you satisfied and nourished through your busy day.
Fruit Addition: Add diced pears or pomegranate seeds for extra sweetness and vibrant color. These fruity elements enhance the overall flavor and make it visually appealing.
Spicy Kick: For those who enjoy some heat, sprinkle in red pepper flakes or drizzle with sriracha for a fiery twist. This creates a contrast that pairs wonderfully with the sweetness of the squash.

For more delicious inspiration, check out our refreshing Corn Pasta Salad or indulge in a colorful Broccoli Pasta Salad! Customizing recipes can turn any dish into something uniquely yours, so don’t be afraid to experiment!

Pasta Salad with Butternut Squash and Brussels Recipe FAQs

How do I choose ripe butternut squash and Brussels sprouts?
Absolutely! When selecting butternut squash, look for one that is firm, with a smooth, tan-colored skin and no dark spots. For Brussels sprouts, choose ones that are tightly closed and deep green in color; avoid any that are yellowed or have brown spots.

What’s the best way to store leftovers of this pasta salad?
Store any leftover pasta salad in an airtight container in the refrigerator for 3-4 days. This ensures it stays fresh and maintains its delicious flavors. Make sure to keep it chilled, as this will enhance the taste of your delicious Pasta Salad with Butternut Squash and Brussels!

Can I freeze my pasta salad for later use?
Very! To freeze, it’s best to do so without the goat cheese and dressing. Store the salad in an airtight container or freezer bag, and it will last for up to 3 months. To thaw, place it in the refrigerator overnight before serving for the best texture and flavor.

What should I do if my Brussels sprouts are soggy after roasting?
Don’t worry! If your Brussels sprouts turn soggy, it might be due to overcrowding on the baking sheet or not using enough oil. Next time, spread them out in a single layer and ensure even exposure to heat. You can also roast them longer until crispy or quickly sauté them in a pan to regain some texture before serving.

Is this recipe suitable for vegan diets?
Absolutely! To make this Pasta Salad with Butternut Squash and Brussels vegan, simply omit the goat cheese or substitute it with a plant-based cheese option. You can also enhance the dish’s heartiness by adding chickpeas or toasted nuts for a protein boost!