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
Scale
- 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