Fall is in the air, and nothing says cozy butternut squash recipe-delight/”>Apple Gouda Pasta Recipe It’s like autumn wrapped up in a bowl, inviting you to dig in.
Picture this: crisp leaves underfoot, the scent of cinnamon wafting through the air, and loved ones gathered around the table. This salad isn’t just a dish; it’s a celebration of those moments when friends and family come together over hearty flavors. Thanksgiving Turkey Orzo Casserole You’ll want to make it for Thanksgiving, cozy evenings, or any time you need a taste of fall.
Why You'll Love This Recipe
- This unique Fall Pasta Salad with Butternut Squash and Brussels is incredibly easy to prepare, making it ideal for busy weeknights
- The flavor profile balances sweetness with savory notes, creating a delightful experience for your taste buds
- Its vibrant colors elevate any dinner table, making it visually appealing during gatherings
- Plus, it’s versatile enough to serve warm or cold, ensuring it fits any occasion perfectly
Sharing this dish at our last family gathering led to raving reviews; everyone went back for seconds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Pasta: Use your favorite shape; I recommend farfalle for its fun texture and ability to hold onto the dressing nicely.
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Butternut Squash: Choose firm squash with smooth skin; roasting brings out its natural sweetness brilliantly.
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Brussels Sprouts: Look for bright green sprouts; roasting them adds an irresistible crunch that complements the softness of the pasta.
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Olive Oil: A good quality olive oil enhances flavor; don’t skimp here for that rich finish!
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Parmesan Cheese: Freshly grated Parmesan brings a salty depth; don’t go for the pre-packaged stuff if you can help it.
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Garlic: Fresh garlic cloves add aromatic warmth; roasted garlic is even better if you want an extra flavor punch.
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Dried Herbs: Thyme or rosemary work wonderfully here; they capture the essence of fall beautifully.
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Lemon Juice: Fresh lemon juice brightens everything up and balances the richness of the salad.
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’s heating up, chop your butternut squash into bite-sized cubes and halve those Brussels sprouts—no need for perfection here!
Roast the Vegetables: Toss your chopped squash and Brussels sprouts with olive oil, salt, pepper, and dried herbs on a baking sheet. Savory Black Pepper Chicken Roast them in the oven until they’re golden brown and irresistibly fragrant—about 25-30 minutes will do.
Cook the Pasta: While your veggies are roasting away, boil salted water in a large pot. Add your pasta and cook according to package instructions until al dente—this usually takes about 8-10 minutes. Stir occasionally so they don’t stick together.
Combine Everything Together: Once cooked, drain the pasta but reserve about half a cup of that starchy water! In a large mixing bowl, combine your roasted vegetables with the pasta. Toss them gently while adding olive oil (and reserved pasta water) until everything is well coated.
Add Finishing Touches: Sprinkle freshly grated Parmesan cheese over your salad along with fresh lemon juice. Give everything one last toss—this step helps melt that cheese slightly into all those wonderful flavors.
Now grab a fork (or two) and dig into this heavenly Fall Pasta Salad with Butternut Squash and Brussels! You’ll find comfort food at its finest right here. Cucumber Caprese Salad Enjoy every delicious bite as you embrace all things autumn!
You Must Know
- Fall pasta salad with butternut squash and Brussels sprouts is a delightful mix of flavors
- The earthy squash pairs beautifully with the crisp Brussels, creating a dish that’s both hearty and refreshing
- Perfect for cozy gatherings or a simple weeknight dinner
Perfecting the Cooking Process
Get your butternut squash roasting while you cook the pasta. This way, everything finishes around the same time, ensuring perfect texture and flavor.
Add Your Touch
Feel free to swap in seasonal veggies like roasted beets or kale for added color and nutrition, making this dish even more vibrant.
Storing & Reheating
Store leftovers in an airtight container for up to three days. Reheat gently on the stove or in the microwave to preserve texture.
Chef's Helpful Tips
- To keep your butternut squash from turning mushy, roast it until just tender
- Avoid overcooking your pasta; al dente is key for texture
- A dash of balsamic vinaigrette brightens flavors beautifully without overpowering the dish
Memories of my first fall gathering flood back as I recall how this salad stole the show, leaving everyone asking for the recipe—little did they know how easy it was!
FAQ
Can I use frozen butternut squash?
Frozen butternut squash can work; just adjust cooking times accordingly.
What pasta works best in this fall pasta salad?
For more inspiration, check out this creamy pasta dish recipe.
Any short pasta, like fusilli or penne, holds sauce well and adds great texture.
How can I make this dish vegan?
Simply omit cheese or use a dairy-free alternative for a delicious vegan option.
Fall Pasta Salad with Butternut Squash and Brussels Sprouts
- Total Time: 45 minutes
- Yield: Serves 4
Description
Fall Pasta Salad with Butternut Squash and Brussels Sprouts is the epitome of autumn comfort food. This vibrant dish combines al dente pasta, sweet roasted butternut squash, and crispy Brussels sprouts, all tossed in a light olive oil dressing with a hint of lemon and garlic. Perfect for family gatherings or cozy weeknight dinners, this salad captures the essence of fall in every bite!
Ingredients
- 8 oz farfalle pasta
- 2 cups butternut squash, diced
- 2 cups Brussels sprouts, halved
- 3 tbsp olive oil
- ½ cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Chop butternut squash and halve Brussels sprouts.
- Toss squash and Brussels with olive oil, salt, pepper, and thyme on a baking sheet. Roast for 25-30 minutes until golden brown.
- Boil salted water in a pot; add pasta and cook according to package instructions (8-10 minutes for al dente). Reserve ½ cup pasta water before draining.
- In a large bowl, combine roasted veggies with drained pasta and toss with reserved pasta water and additional olive oil until well coated.
- Finish by adding Parmesan cheese and lemon juice; toss again to mix.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 375
- Sugar: 5g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg
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