Introduction to Fall Pasta Salad with Butternut Squash and Brussels
As the leaves turn golden and the air gets crisp, I find myself craving cozy meals that warm the heart. This Fall Pasta Salad with Butternut Squash and Brussels is just that—a delightful dish that brings the flavors of autumn right to your table. It’s perfect for busy days when you need a quick solution or for gatherings where you want to impress your loved ones. With its vibrant colors and hearty ingredients, this salad is not just a meal; it’s a celebration of the season!
Why You’ll Love This Fall Pasta Salad with Butternut Squash and Brussels
This Fall Pasta Salad with Butternut Squash and Brussels is a game-changer for busy moms and professionals alike. It’s quick to whip up, taking just 45 minutes from start to finish. The combination of roasted veggies and pasta creates a comforting dish that’s bursting with flavor. Plus, it’s versatile enough to adapt to your family’s tastes, making it a perfect weeknight dinner or a showstopper for gatherings!
Ingredients for Fall Pasta Salad with Butternut Squash and Brussels
Gathering the right ingredients is the first step to creating this delightful Fall Pasta Salad with Butternut Squash and Brussels. Here’s what you’ll need:
- Pasta: Choose your favorite type—penne, fusilli, or even whole wheat for a healthier twist.
- Butternut Squash: This sweet, nutty squash adds a creamy texture when roasted. Peel and cube it for even cooking.
- Brussels Sprouts: These little green gems bring a slight bitterness that balances the sweetness of the squash. Trim and halve them for roasting.
- Olive Oil: A drizzle of good-quality olive oil enhances the flavors and helps with roasting.
- Salt and Black Pepper: Essential for seasoning, these staples elevate the taste of your veggies.
- Feta Cheese: Crumbled feta adds a tangy creaminess that complements the roasted vegetables beautifully.
- Walnuts: Chopped walnuts provide a delightful crunch and a dose of healthy fats.
- Balsamic Vinegar: This adds a sweet and tangy kick, tying all the flavors together.
- Fresh Parsley: Chopped parsley not only adds a pop of color but also a fresh, herbal note.
Feel free to get creative! You can add seasonal vegetables like kale or spinach for extra nutrition. If you’re looking for a vegan option, simply omit the feta or swap it for a plant-based alternative. For exact quantities, check the bottom of the article where you can find everything available for printing.
How to Make Fall Pasta Salad with Butternut Squash and Brussels
Now that you have all your ingredients ready, let’s dive into making this delicious Fall Pasta Salad with Butternut Squash and Brussels. Follow these simple steps, and you’ll have a warm, hearty dish that’s sure to impress!
Step 1: Preheat the Oven
First things first, preheat your oven to 400°F (200°C). Preheating is crucial because it ensures that your vegetables roast evenly and develop that lovely caramelization. Trust me, that golden-brown color adds so much flavor!
Step 2: Prepare the Vegetables
Next, let’s get those veggies ready. Start by peeling the butternut squash. Use a sharp knife to carefully cut it in half, scoop out the seeds, and then cube it into bite-sized pieces. For the Brussels sprouts, trim off the ends and slice them in half. This helps them roast evenly and allows their natural sweetness to shine through.
Step 3: Roast the Vegetables
Spread the cubed butternut squash and halved Brussels sprouts on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Toss them around to coat evenly. Roast in the oven for about 25-30 minutes. Keep an eye on them! You want them tender and slightly caramelized. A fork should easily pierce through the squash when they’re done.
Step 4: Cook the Pasta
While the veggies are roasting, it’s time to cook the pasta. Bring a pot of salted water to a boil and add your pasta of choice. Cook it until al dente, which means it should still have a slight bite to it. This texture will hold up nicely when mixed with the roasted vegetables. Once done, drain the pasta and set it aside.
Step 5: Combine Ingredients
In a large mixing bowl, combine the roasted vegetables, cooked pasta, crumbled feta cheese, chopped walnuts, balsamic vinegar, and fresh parsley. Gently toss everything together until well mixed. This is where the magic happens! Make sure every bite is bursting with flavor.
Step 6: Serve and Enjoy
Your Fall Pasta Salad with Butternut Squash and Brussels is ready to shine! Serve it warm or at room temperature. It pairs beautifully with a crisp green salad or a glass of your favorite white wine. Enjoy every bite, and don’t forget to share it with your loved ones!
Tips for Success
- Always taste as you go! Adjust seasoning to your preference.
- For extra flavor, roast the vegetables until they’re golden brown.
- Use a large bowl for mixing to prevent spills.
- Let the salad sit for a few minutes before serving to allow flavors to meld.
- Store leftovers in an airtight container for up to three days.
Equipment Needed
- Baking Sheet: A standard baking sheet works well, but a cast-iron skillet can add extra flavor.
- Large Mixing Bowl: Any large bowl will do, even a pot if you’re in a pinch!
- Sharp Knife: A good chef’s knife makes prepping vegetables a breeze.
- Pot for Pasta: A large pot is essential for boiling pasta evenly.
Variations of Fall Pasta Salad with Butternut Squash and Brussels
- Add Protein: Toss in some grilled chicken or roasted chickpeas for a heartier meal.
- Swap the Cheese: Try goat cheese or a dairy-free alternative for a different flavor profile.
- Spice it Up: Add a pinch of red pepper flakes or a dash of cayenne for a kick of heat.
- Herb Infusion: Experiment with fresh herbs like thyme or rosemary for an aromatic twist.
- Nut Alternatives: Use pecans or almonds instead of walnuts for a unique crunch.
- Seasonal Additions: Incorporate roasted apples or cranberries for a sweet touch that complements the squash.
Serving Suggestions for Fall Pasta Salad with Butternut Squash and Brussels
- Pair with a Green Salad: A simple arugula salad with lemon vinaigrette complements the richness of the pasta salad.
- Wine Selection: A crisp Sauvignon Blanc or a light Pinot Grigio enhances the flavors beautifully.
- Presentation: Serve in a large, colorful bowl to showcase the vibrant ingredients.
- Garnish: Top with extra feta and a sprinkle of fresh parsley for a pop of color.
FAQs about Fall Pasta Salad with Butternut Squash and Brussels
Can I make this Fall Pasta Salad ahead of time?
Absolutely! This salad can be made ahead and stored in the refrigerator for up to three days. Just give it a good toss before serving to refresh the flavors.
What type of pasta works best for this recipe?
You can use any pasta you love! I recommend penne or fusilli for their ability to hold onto the delicious dressing and roasted veggies. Whole wheat pasta is a great option for added nutrition.
Can I add other vegetables to the salad?
Yes! Feel free to get creative. Seasonal vegetables like kale, spinach, or even roasted carrots can add extra flavor and nutrition to your Fall Pasta Salad with Butternut Squash and Brussels.
Is this salad suitable for a vegan diet?
Definitely! To make it vegan, simply omit the feta cheese or substitute it with a plant-based alternative. The roasted veggies and balsamic vinegar will still provide plenty of flavor!
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to three days. Just remember to give it a good stir before enjoying it again!
Final Thoughts
Creating this Fall Pasta Salad with Butternut Squash and Brussels is more than just cooking; it’s about embracing the warmth of the season. Each bite is a delightful blend of flavors that brings comfort and joy to the table. Whether you’re sharing it with family on a busy weeknight or serving it at a cozy gathering, this dish is sure to spark smiles and happy conversations. I hope this recipe becomes a cherished part of your autumn traditions, filling your home with the delightful aromas of roasted vegetables and the love of home-cooked meals.
Print
Fall Pasta Salad with Butternut Squash and Brussels: A Cozy Delight!
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A warm and hearty fall pasta salad featuring roasted butternut squash and Brussels sprouts, perfect for cozy gatherings.
Ingredients
- 8 oz pasta (your choice)
- 1 medium butternut squash, peeled and cubed
- 2 cups Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 tbsp balsamic vinegar
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
- Meanwhile, cook the pasta according to package instructions. Drain and set aside.
- In a large mixing bowl, combine the roasted vegetables, cooked pasta, feta cheese, walnuts, balsamic vinegar, and parsley.
- Toss everything together until well combined.
- Serve warm or at room temperature.
Notes
- Feel free to add other seasonal vegetables like kale or spinach.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg