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Fall Pasta Salad with Butternut Squash and Brussels Sprouts


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  • Author: Valentina Rossi
  • 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

Scale
  • 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

  1. Preheat oven to 400°F (200°C). Chop butternut squash and halve Brussels sprouts.
  2. Toss squash and Brussels with olive oil, salt, pepper, and thyme on a baking sheet. Roast for 25-30 minutes until golden brown.
  3. 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.
  4. In a large bowl, combine roasted veggies with drained pasta and toss with reserved pasta water and additional olive oil until well coated.
  5. 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