Fall Pasta Salad with Butternut Squash and Brussels

This Fall Pasta Salad with Butternut Squash and Brussels is a delightful dish that captures the essence of autumn. It’s perfect for gatherings, potlucks, or a simple lunch at home. With roasted Brussels sprouts, sweet butternut squash, crisp apples, and a creamy dressing, this pasta salad brings together vibrant flavors and textures. The addition of goat cheese adds a rich layer of creaminess that will impress your guests!

Why You’ll Love This Recipe

• Flavorful Ingredients: The combination of roasted vegetables and fresh herbs creates a rich flavor profile.
• Easy to Prepare: With straightforward steps, this salad can be whipped up in no time.
• Versatile Serving Options: Perfect as an appetizer, side dish, or a light main course.
• Seasonal Appeal: Embraces fall favorites like squash and apples for a seasonal touch.
• Make-Ahead Friendly: This salad keeps well in the fridge, making it ideal for meal prep.

Tools and Preparation

To create this delicious Fall Pasta Salad, you’ll need some essential kitchen tools. Having the right equipment makes cooking easier and more enjoyable.

Essential Tools and Equipment

• Large pot
• Baking sheet
• Mixing bowl
• Whisk or fork

Importance of Each Tool

• Large pot: Necessary for boiling the pasta; ensures even cooking.
• Baking sheet: Ideal for roasting vegetables evenly in the oven.
• Mixing bowl: Great for combining all ingredients without mess.
• Whisk or fork: Helps to emulsify the dressing perfectly.

Ingredients

Here’s what you need to make this vibrant Fall Pasta Salad:

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 a 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 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 your oven to 400℉ (200°C). Prepare a baking sheet with greased parchment paper for easy clean-up. Dice your butternut squash, Brussels sprouts, and apple.

Step 2: Roast the Vegetables

1. In a large bowl, mix the diced butternut squash and Brussels sprouts with olive oil, fresh thyme, salt, and pepper.
2. Spread them on the prepared baking sheet.
3. Roast for 20 minutes. Afterward, add the diced apples to the pan and continue roasting for another 10-15 minutes until everything is fork-tender.

Step 3: Cook the Pasta

While your veggies are roasting:
1. Fill a large pot with water and bring it to a boil over medium-high heat.
2. Add salt and then your pasta.
3. Cook according to package instructions but reduce cooking time by 1-2 minutes for al dente.
4. Drain the pasta while saving about a tablespoon of pasta water. Toss with olive oil or reserved water to cool.

Step 4: Make the Dressing

In a small bowl or measuring cup:
1. Combine all dressing ingredients—extra-virgin olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper.
2. Whisk together until well-emulsified.

Step 5: Assemble the Salad

Once everything has cooled:
1. In a large bowl, combine cooled pasta with roasted veggies, crumbled goat cheese, and dried cranberries if using.
2. Pour on the dressing and toss gently until everything is well coated.

Step 6: Serve or Store

If preparing in advance:
– Wait to add goat cheese and dressing until just before serving for freshness.

Enjoy this delicious Fall Pasta Salad with Butternut Squash and Brussels as part of your autumn meals!

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

This Fall Pasta Salad is versatile and can be served in various ways to suit any occasion. Whether it’s a cozy family dinner or a festive gathering, you’ll find the perfect way to enjoy this autumn-inspired dish.

As a Standalone Meal

• This salad is hearty enough to serve as a main course, making it an excellent choice for lunch or dinner.

Paired with Grilled Chicken

• Add grilled chicken breast on top for extra protein and flavor, creating a balanced meal.

Served as a Side Dish

• It complements roasted meats beautifully, such as turkey or beef, making it ideal for holiday dinners.

Garnished with Nuts

• Sprinkle some toasted walnuts or pecans on top for added crunch and nutrition.

Accompanied by Bread

• Serve with warm, crusty bread or dinner rolls to soak up the delicious dressing.

How to Perfect Fall Pasta Salad with Butternut Squash and Brussels

To elevate your Fall Pasta Salad, consider these simple tips that will enhance its flavor and texture, ensuring it’s a crowd-pleaser every time.

• Use seasonal produce: Opt for fresh butternut squash and Brussels sprouts that are in season for the best taste and quality.
• Adjust seasoning: Taste before serving and adjust salt and pepper as needed to enhance flavors.
• Add freshness: Toss in some fresh herbs like parsley or basil just before serving for an aromatic touch.
• Make it ahead: Prepare the salad a few hours in advance to allow flavors to meld together beautifully.
• Choose whole grain pasta: For added nutrition, consider using whole grain or gluten-free pasta options.
• Experiment with cheese: Try different cheese types like feta or goat cheese alternatives based on your preference.

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

Pairing your Fall Pasta Salad with complementary side dishes can create a well-rounded meal. Here are some excellent choices that work perfectly alongside your salad.

1. Roasted Vegetables
   A mix of seasonal vegetables roasted until tender adds color and flavor to your table.

2. Stuffed Acorn Squash
   Sweet acorn squash stuffed with quinoa and cranberries makes a delightful autumn side.

3. Garlic Bread
   Crispy garlic bread pairs well, offering a comforting crunch that balances the salad’s creaminess.

4. Herbed Rice Pilaf
   Lightly seasoned rice pilaf enhances the meal’s depth without overpowering the main dish.

5. Grilled Corn on the Cob
   Sweet corn grilled to perfection brings a taste of summer into your fall feast.

6. Spinach Salad
   A light spinach salad dressed with citrus vinaigrette provides a refreshing contrast to the richness of the pasta salad.

7. Brussels Sprouts Slaw
   A crunchy slaw made from raw Brussels sprouts dressed in lemon vinaigrette can complement your dish nicely.

8. Sweet Potato Fries
   Crisp sweet potato fries add sweetness and crunch, making them a fun side option.

Common Mistakes to Avoid

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

• Overcooking the pasta: Cooking pasta too long can lead to mushiness. Always aim for al dente by checking the package instructions and tasting a piece before draining.
• Not seasoning properly: Skipping salt in your pasta water or vegetable roasting can result in bland flavors. Remember to season each component for a well-rounded taste.
• Ignoring vegetable size: Cutting butternut squash and Brussels sprouts into uneven sizes can lead to inconsistent cooking. Aim for uniform pieces to ensure everything cooks evenly.
• Skipping the cooling step: Adding hot vegetables directly to the salad can wilt the greens and affect texture. Allow roasted veggies to cool before combining with other ingredients.
• Not letting the flavors meld: Serving immediately may not give flavors enough time to develop. Allowing the salad to sit for 15-30 minutes enhances taste as the dressing soaks in.
• Neglecting optional ingredients: Dried cranberries add sweetness, while different cheeses can enhance creaminess. Don’t hesitate to experiment with add-ins for extra flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep goat cheese separate until ready to serve if making ahead.

Freezing Fall Pasta Salad with Butternut Squash and Brussels

• This salad is best enjoyed fresh but can be frozen without dressing for up to 2 months.
• Thaw overnight in the refrigerator before serving.

Reheating Fall Pasta Salad with Butternut Squash and Brussels

• Oven: Preheat at 350°F (175°C) and bake covered for about 15 minutes until warm.
• Microwave: Heat in short intervals of 30 seconds, stirring in between until heated through.
• Stovetop: Warm gently in a pan over low heat, adding a splash of broth or water if it seems dry.

Frequently Asked Questions

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

Can I use other types of pasta?

Yes! Feel free to substitute any shape you prefer, such as fusilli or penne, depending on your preference.

What other vegetables work well in this salad?

You can add roasted sweet potatoes, kale, or even spinach for extra greens and variety.

How can I make this salad vegan?

To make it vegan, simply omit the goat cheese or replace it with a plant-based alternative.

What is the best way to serve this Fall Pasta Salad?

This salad is perfect at room temperature or chilled, making it great for picnics or potlucks!

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels is a delightful dish that showcases seasonal flavors beautifully. It’s versatile enough for gatherings or cozy lunches, and you can easily customize it by adding your favorite veggies or nuts. Give it a try; it’s sure to become a beloved recipe!