Cozy Fall Pasta Salad with Butternut Squash & Brussels

The aroma of roasted butternut squash mingling with the earthy scent of Brussels sprouts creates a symphony of flavors that dance in the air. Each bite of this Fall Pasta Salad with Butternut Squash and Brussels is like an embrace from autumn itself, filled with warmth and comfort. layered zucchini ricotta melts. For more inspiration, check out this Creamy Sun Dried Tomato Pasta recipe.

Picture this: a chilly evening, the leaves rustling outside, and you’re gathering around a table filled with loved ones. This delightful salad becomes the star of the show, elevating your dinner to a cozy celebration of fall flavors that everyone will adore.

I remember the first time I made this salad; my friends thought I had turned into a culinary wizard when they tasted it!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pasta (Fusilli or Penne): Opt for whole grain for extra nutrition; it holds sauces well and adds great texture.

• Butternut Squash: Choose firm squashes; they should feel heavy for their size and have smooth skin.

• Brussels Sprouts: Look for bright green sprouts without blemishes; fresh ones provide a lovely crunch.

• Olive Oil: Use high-quality extra virgin olive oil for drizzling over veggies before roasting.

• Maple Syrup: A touch adds sweetness that balances out the savory elements beautifully. savory sweet potato bagel chips.

• Walnuts: Toasted walnuts provide a nutty crunch; they elevate both texture and flavor in this salad. colorful edamame crunch salad.

• Dried Cranberries: These little gems add bursts of sweetness that contrast beautifully with savory ingredients.

• Feta Cheese: Crumbled feta gives a creamy tang; feel free to substitute with goat cheese if preferred.

• Salt and Pepper: Freshly cracked pepper enhances flavors while salt elevates the overall taste of the dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Ingredients: Start by preheating your oven to 400°F (200°C). While it heats up, wash your butternut squash and Brussels sprouts thoroughly.

Chop and Season the Vegetables: Peel and cube the butternut squash into bite-sized pieces. Trim and halve the Brussels sprouts, then toss them together in a bowl with olive oil, salt, pepper, and maple syrup.

Roast the Vegetables: Spread your seasoned vegetables on a baking sheet in an even layer. Roast them in the oven for about 25-30 minutes until they’re tender and caramelized—keep an eye on them for that golden-brown perfection.

Cook the Pasta: While your veggies roast away, bring salted water to a boil in another pot. Cook your pasta according to package instructions until al dente; drain and set aside.

Toss Everything Together: In a large mixing bowl, combine roasted veggies, cooked pasta, toasted walnuts, dried cranberries, and crumbled feta cheese. Drizzle with more olive oil if desired.

Savor Your Creation!: Give everything a gentle toss to blend flavors. Serve warm or at room temperature—it’s delicious either way!

Perfecting the Cooking Process

Start by roasting the butternut squash and Brussels sprouts for maximum flavor. Then, cook your pasta while the veggies roast to save time and keep everything fresh. For more inspiration, check out this Marry Me Chicken Pasta recipe.

Add Your Touch

Feel free to swap in seasonal veggies or add nuts for extra crunch. A dash of balsamic vinegar can elevate the flavors beautifully!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on low heat to maintain texture and flavor.

My friend once told me this salad brought her family together during Thanksgiving. They devoured every last bite, leaving only crumbs—proof that food really does create connections.

FAQ

Can I prepare the Fall Pasta Salad ahead of time?

Absolutely! You can make it a day in advance for better flavor melding.

What can I substitute for butternut squash?

Sweet potatoes or acorn squash work wonderfully as tasty alternatives. tomato mozzarella potato gratin.

Is this salad suitable for meal prep?

Definitely! It stores well and makes delicious lunches throughout the week.

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Fall Pasta Salad with Butternut Squash and Brussels Sprouts

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• Author: Larissa W.
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Experience the essence of autumn with this vibrant Fall Pasta Salad. Roasted butternut squash and Brussels sprouts blend beautifully with fusilli pasta, creating a hearty dish that’s both comforting and nutritious. This salad is perfect for cozy gatherings or as a delightful meal prep option throughout the week. Enjoy the symphony of flavors, enhanced by maple syrup, crunchy walnuts, and tangy feta cheese.

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Ingredients

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• 2 cups fusilli pasta
• 2 cups cubed butternut squash
• 2 cups halved Brussels sprouts
• 3 tbsp extra virgin olive oil
• 1 tbsp maple syrup
• 1/2 cup toasted walnuts
• 1/2 cup dried cranberries
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C). Wash and prepare the butternut squash and Brussels sprouts.
2. Cube the butternut squash and halve the Brussels sprouts. Toss them in a bowl with olive oil, maple syrup, salt, and pepper.
3. Spread the veggies on a baking sheet in a single layer. Roast for 25-30 minutes until tender and caramelized.
4. While vegetables roast, cook fusilli pasta in salted water according to package instructions until al dente. Drain.
5. In a large bowl, combine roasted veggies, cooked pasta, walnuts, cranberries, and feta. Toss gently to combine.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 10g
• Sodium: 230mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 15mg