Fall Pasta Salad with Butternut Squash and Brussels
A warm, inviting dish featuring roasted butternut squash, tender Brussels sprouts, and al dente pasta tossed together with a zesty balsamic dressing. Perfect for fall gatherings.
Ingrédients
Pasta and Vegetables
- 8 ounces pasta (any shape you prefer) Choose a shape that holds the dressing well, like rotini or penne.
- 1 medium butternut squash, peeled and cubed
- 2 cups Brussels sprouts, halved
Dressing and Seasoning
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
Optional Additions
- 1/4 cup crumbled feta cheese Optional for a creamy texture.
- 1/4 cup chopped walnuts Can be substituted with sunflower seeds for nut-free option.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, and halve the Brussels sprouts.
Cooking Pasta
- Boil water in a large pot. Add the pasta and cook according to package instructions until al dente. Drain the pasta, then set aside to cool slightly.
Roasting Vegetables
- Toss the cubed butternut squash and halved Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
- Spread the veggies evenly on the sheet and roast for 25-30 minutes, until tender and slightly caramelized.
Mixing the Salad
- In a large mixing bowl, combine the cooked pasta with the roasted butternut squash and Brussels sprouts.
- Add crumbled feta cheese and chopped walnuts.
Preparing the Dressing
- In a smaller bowl, whisk together balsamic vinegar and maple syrup.
Final Assembly
- Pour the dressing over the pasta and vegetable mixture. Toss to coat thoroughly.
- Adjust seasoning if necessary with more salt and pepper.
Serving
- Serve warm or at room temperature.
Notes
Great for potlucks or as a main dish. Can be made ahead of time and stored in the refrigerator for up to three days. Best to serve fresh.