Fall Pasta Salad with Butternut Squash and Brussels

This Fall Pasta Salad with Butternut Squash and Brussels is a delightful dish that embodies the essence of autumn. With roasted Brussels sprouts, sweet butternut squash, and crisp apples, this salad is perfect for gatherings or a simple lunch. The creamy goat cheese and maple Dijon dressing bring everything together, making it a standout choice for any occasion.

Why You’ll Love This Recipe

• Seasonal Flavors: Enjoy the rich tastes of fall with seasonal ingredients that create a warm and comforting dish.
• Quick Preparation: This recipe comes together in under an hour, making it an easy go-to for busy days.
• Versatile Serving Options: Perfect as a side dish for gatherings or as a main course for lunch; it’s versatile enough to suit any meal.
• Nutritious and Wholesome: Packed with vegetables and healthy fats, this salad is both satisfying and nourishing.
• Make-Ahead Friendly: Prepare it in advance and add cheese and dressing just before serving for optimal freshness.

Tools and Preparation

To make your cooking experience smooth, gather the tools you’ll need before you start. Having everything on hand will streamline your process.

Essential Tools and Equipment

• Baking sheet
• Parchment paper
• Large pot
• Measuring cups and spoons
• Mixing bowl
• Whisk

Importance of Each Tool

• Baking Sheet: Essential for roasting veggies evenly without sticking.
• Large Pot: Required for boiling pasta efficiently while ensuring it cooks evenly.
• Whisk: Ideal for combining dressing ingredients smoothly, ensuring full flavor integration.

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 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 Maple Dijon 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 butternut squash and Brussels sprouts to the sheet pan. Coat them in olive oil, fresh thyme, kosher salt, and black pepper.
* Roast in the oven for 20 minutes.
* Scoot the vegetables over and add the apples.
* Cook another 10-15 minutes until everything is fork-tender. Cooking times can vary.

Step 3: Cook Your Pasta

While the veggies roast:
1. Bring water to a boil in a large pot over medium-high heat.
2. Add some salt to the boiling water before adding the pasta.
3. Cook according to package instructions; if you prefer al dente, cook it 1–2 minutes less than recommended.
4. Drain excess water while saving about a tablespoon of pasta water. Toss pasta in olive oil or saved pasta water to cool.

Step 4: Make the Maple Dressing

In a small bowl or measuring cup:
* Combine all dressing ingredients.
* Whisk together until well-emulsified (about 1 minute).

Step 5: Assemble the Salad

Once roasted veggies have cooled:
1. In a large bowl, combine cooled pasta, roasted veggies, goat cheese, and optional dried cranberries.
2. Pour on the dressing and toss gently to coat everything well.

Step 6: Final Touches

If preparing in advance:
* Wait to add goat cheese and dressing until just before serving.
For a festive touch during occasions like Thanksgiving:
* Use colorful pasta for added visual appeal!

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

This delightful Fall Pasta Salad is versatile and can be served in various ways, making it perfect for any occasion. Whether you’re hosting a gathering or enjoying a simple lunch, these serving suggestions will elevate your dining experience.

As a Standalone Lunch

• This pasta salad is hearty enough to be a main course. Serve it chilled or at room temperature for a refreshing lunch option.

As a Side Dish

• Pair this salad with roasted chicken or turkey. The flavors complement each other well, enhancing the overall meal.

In Individual Portions

• For gatherings, serve in small mason jars or bowls. This not only looks appealing but also makes it easy for guests to grab their servings.

With Additional Toppings

• Consider adding toasted nuts or seeds for crunch. Almonds or sunflower seeds can provide a delightful texture contrast.

Garnished with Fresh Herbs

• Top each serving with additional fresh thyme or parsley. A sprinkle of herbs adds freshness and color to the dish.

How to Perfect Fall Pasta Salad with Butternut Squash and Brussels

To ensure your Fall Pasta Salad turns out perfectly every time, follow these helpful tips.

• Use seasonal vegetables: Fresh, in-season butternut squash and Brussels sprouts enhance the flavor and nutrition of your salad.
• Cook pasta al dente: This keeps the pasta firm and prevents it from becoming mushy when mixed with the dressing.
• Let veggies cool: Allow roasted vegetables to cool before combining them with the pasta to maintain their texture.
• Adjust dressing quantity: Start with less dressing; you can always add more if needed but can’t take it away once added.
• Customize cheese options: If goat cheese isn’t available, feta provides a similar creamy texture while adding its unique flavor.
• Make ahead wisely: Prepare components in advance but mix them just before serving to keep ingredients fresh and vibrant.

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

This pasta salad pairs wonderfully with various side dishes that enhance its fall flavors. Here are some excellent options:

1. Roasted Chicken: Simple herb-seasoned chicken complements the salad’s taste without overpowering it.
2. Garlic Bread: Crispy garlic bread provides a satisfying crunch alongside the creamy pasta salad.
3. Steamed Green Beans: Lightly steamed green beans add color and nutrition while being an easy addition.
4. Quinoa Pilaf: A nutty quinoa pilaf offers a hearty alternative that works well with the flavors in your salad.
5. Mixed Greens Salad: A fresh greens salad dressed lightly allows the pasta salad’s flavors to shine without clashing.
6. Stuffed Peppers: Colorful stuffed peppers filled with grains or beans can create an attractive platter when served alongside your dish.
7. Sweet Potato Fries: Crispy sweet potato fries add sweetness that pairs nicely with the savory elements of your salad.
8. Herb Roasted Potatoes: Crispy roasted potatoes seasoned with herbs create a comforting side that complements any fall meal.

Common Mistakes to Avoid

To make your Fall Pasta Salad with Butternut Squash and Brussels perfect, avoid these common mistakes.

• Skipping the roasting step: Roasting the vegetables enhances their flavors. Don’t skip this; it makes a significant difference in taste.
• Overcooking the pasta: Cooking pasta too long can lead to a mushy salad. Aim for al dente, as it will hold up better when mixed with other ingredients.
• Using stale herbs: Fresh herbs provide vibrant flavor. Always use fresh thyme if possible; dried herbs can be a substitute but won’t deliver the same punch.
• Forgetting to cool ingredients: Adding warm vegetables to the pasta can make it soggy. Allow roasted veggies to cool before mixing them into the salad.
• Neglecting seasoning: A well-seasoned dish is key! Ensure you season each component of the salad, especially during roasting.
• Not customizing to your taste: Feel free to add or substitute ingredients. Personal touches can elevate your salad from good to great!

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Can be kept for up to 3 days in the refrigerator.

Freezing Fall Pasta Salad with Butternut Squash and Brussels

• Not recommended for freezing as it may alter texture upon thawing.
• Best enjoyed fresh.

Reheating Fall Pasta Salad with Butternut Squash and Brussels

• Oven: Preheat to 350°F (175°C), place salad in a covered dish, and heat for about 15-20 minutes.
• Microwave: Heat in short intervals (1-2 minutes), stirring in between until warmed through.
• Stovetop: Warm over low heat in a skillet, stirring gently until heated through.

Frequently Asked Questions

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

Can I use different types of pasta?

Yes! You can substitute any pasta shape you prefer, such as fusilli or penne, as long as you adjust cooking time according to package instructions.

What can I use instead of goat cheese?

Feta cheese is a great alternative. You could also try plant-based cheese for a dairy-free option.

How do I make this salad vegan?

To make this vegan, simply omit goat cheese or replace it with a plant-based version and ensure that all dressing ingredients are vegan-friendly.

How do I store leftover Fall Pasta Salad with Butternut Squash and Brussels?

Store leftovers in an airtight container in the fridge for up to 3 days. It’s best enjoyed fresh!

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels is not only delicious but also versatile! Perfect for gatherings or simple lunches, you can customize it by adding nuts, seeds, or different cheeses. Give it a try and enjoy all the vibrant flavors of fall!