Fall Pasta Salad with Butternut Squash and Brussels is a delightful dish that captures the essence of autumn in every bite. Imagine roasted butternut squash mingling with tender Brussels sprouts, all tossed in a zesty dressing that dances on your taste buds. zesty macaroni salad The vibrant colors and earthy flavors make this salad not just food, but an experience.
This recipe is perfect for cozy gatherings, holiday feasts, or simply as a comforting weeknight meal. As you take your first bite, the warm, roasted vegetables combined with al dente pasta will transport you to a world where comfort and joy reign supreme. comforting cabbage soup delicious pumpkin soup recipe
[info_box title=”Why You’ll Love This Recipe”] This Fall Pasta Salad with Butternut Squash and Brussels is simple to prepare, making it an ideal choice for busy weeknights. The flavor profile bursts with sweetness and tanginess, creating a heavenly combination. Its vibrant colors make it a showstopper on any table during gatherings. Versatile enough to be served warm or cold, this salad fits any occasion beautifully. [/info_box]
Sharing this salad at Thanksgiving brought smiles and compliments from family members who happily returned for seconds. For more inspiration, check out this Cheesy Loaded Meatloaf Casserole recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Pasta: Choose your favorite shape; I love using fusilli for its ability to hold onto the dressing.
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Butternut Squash: Look for firm, unblemished squash; it adds sweetness and texture when roasted. For more inspiration, check out this Honey Garlic Butter Roasted Carrots recipe.
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Brussels Sprouts: Select fresh sprouts that are bright green; they should be tightly packed for the best flavor.
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Olive Oil: Use high-quality extra virgin olive oil for drizzling over the veggies before roasting.
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Balsamic Vinegar: Opt for a rich balsamic vinegar to complement the sweet notes of the dish.
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Honey: A touch of honey balances the acidity of the vinegar beautifully.
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Parmesan Cheese: Freshly grated Parmesan adds creaminess and depth to the salad; don’t skip this! cheesy garlic bread pairing.
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Fresh Herbs (like parsley): These add a burst of freshness; use whatever you have on hand!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Oven and Vegetables: Preheat your oven to 425°F (220°C). While it heats up, peel and cube the butternut squash into bite-sized pieces. Trim and halve the Brussels sprouts.
Toss with Olive Oil and Seasonings: In a large bowl, combine butternut squash and Brussels sprouts. Drizzle generously with olive oil, salt, pepper, and toss until evenly coated.
Roast Until Tender and Delicious: Spread the veggies on a baking sheet lined with parchment paper. Roast for 25-30 minutes or until they’re golden brown and tender—the smell will be incredible!
Cook Your Pasta Perfectly: While your veggies roast, cook your pasta according to package instructions until al dente. Drain and set aside—don’t forget to save some pasta water!
Combine All Ingredients in a Bowl: In a large mixing bowl, combine roasted vegetables with cooked pasta. Add balsamic vinegar, honey, grated Parmesan cheese, fresh herbs, and toss well to combine everything.
Taste Test Time!: Give it a taste! Adjust seasoning if necessary—maybe more salt or honey depending on your preference. Serve warm or chilled; either way is delightful!
[info_box title=”You Must Know”] This Fall Pasta Salad with Butternut Squash and Brussels is a crowd-pleaser. The sweetness of the squash and crunch from Brussels sprouts create a symphony of flavors. Perfect for potlucks or cozy gatherings, it’s vibrant enough to brighten any table. [/info_box]
Perfecting the Cooking Process
Start by roasting the butternut squash and Brussels sprouts until tender, then cook the pasta while they roast to save time.
Add Your Touch
Feel free to swap in different veggies like kale or spinach, or add nuts for an extra crunch!
Storing & Reheating
Store leftovers in an airtight container for up to three days. Reheat gently on low heat to preserve texture.
[info_box title=”Chef’s Helpful Tips”] Roast the vegetables until caramelized; this enhances their natural sweetness and adds depth. Always taste your dressing before adding it to ensure balanced flavors. Toss the salad just before serving to keep everything fresh and crisp. [/info_box]
Sharing this recipe reminds me of a gathering last autumn where friends raved about this dish. Their smiles and compliments warmed my heart, making it a cherished memory.
FAQ
Can I use frozen butternut squash?
Absolutely! Just be sure to thaw it beforehand for even roasting.
How can I make this vegetarian-friendly?
This recipe is already vegetarian; simply omit any meat-based toppings!
What dressing pairs well with this salad?
A light balsamic vinaigrette complements the earthy flavors beautifully.
Fall Pasta Salad with Butternut Squash and Brussels Sprouts
- Total Time: 45 minutes
- Yield: Serves 4
Description
Experience the flavors of autumn with this Fall Pasta Salad, featuring roasted butternut squash and Brussels sprouts. Tossed in a zesty balsamic dressing, this dish is vibrant, comforting, and perfect for gatherings or cozy weeknight dinners. Each bite offers a delightful mix of sweetness and crunch that will leave your taste buds dancing!
Ingredients
- 8 oz fusilli pasta
- 2 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, trimmed and halved
- 3 tbsp extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp honey
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Fresh herbs (e.g., parsley), for garnish
Instructions
- Preheat the oven to 425°F (220°C). Peel and cube the butternut squash; trim and halve the Brussels sprouts.
- In a large bowl, combine the butternut squash and Brussels sprouts. Drizzle with olive oil, season with salt and pepper, then toss to coat.
- Spread the vegetables on a parchment-lined baking sheet and roast for 25-30 minutes until golden brown.
- Meanwhile, cook the fusilli pasta according to package instructions until al dente, then drain while reserving some pasta water.
- In a large mixing bowl, combine roasted vegetables with cooked pasta. Add balsamic vinegar, honey, grated Parmesan cheese, and fresh herbs; toss well.
- Adjust seasoning as needed and serve warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 305
- Sugar: 6g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 6mg
