Quick Overview

As the leaves turn and the air cools, there’s nothing quite like a hearty meal to celebrate the flavors of autumn. This Fall Pasta Salad with Butternut Squash and Brussels is a delightful blend of seasonal ingredients that not only satisfies your taste buds but also brings a splash of color to your table. With roasted butternut squash lending sweetness and Brussels sprouts offering a nutty crunch, this dish is perfect for potlucks or family dinners. Let’s dive into the details of creating this delicious seasonal recipe.

Ingredient Breakdown

Butternut Squash

For this recipe, you’ll need about 2 cups of diced butternut squash. Roasting brings out its natural sweetness and creates a tender texture that complements the other ingredients beautifully.

Brussels Sprouts

You will require 2 cups of halved Brussels sprouts. When roasted, these little cabbages develop a caramelized flavor that enhances the overall taste of the salad.

Pasta

Choose 8 ounces of your favorite pasta shape—fusilli or penne work well here. Cook it al dente for the best texture in your salad.

Olive Oil

Use 3 tablespoons of extra virgin olive oil. This adds richness and helps to roast the vegetables perfectly while also providing healthy fats.

Garlic

Two cloves of minced garlic are necessary to infuse your dish with flavor. Garlic adds depth that balances the sweetness of the squash.

Parmesan Cheese

Grate about 1/2 cup of fresh Parmesan cheese for serving. It adds a salty touch that elevates the entire dish when sprinkled on top.

Fresh Herbs

Have on hand 1/4 cup each of chopped fresh parsley and basil. These herbs bring brightness and freshness to your pasta salad.

Step By Step Recipe : Fall Pasta Salad with Butternut Squash and Brussels

Preheat Your Oven

Start by preheating your oven to 400°F (200°C). A hot oven will ensure that both the butternut squash and Brussels sprouts roast evenly, developing caramelization that enhances their flavors.

Prepare the Vegetables

While the oven heats up, peel and dice 2 cups of butternut squash into bite-sized pieces. Then rinse and halve 2 cups of Brussels sprouts. It’s important that both vegetables are cut to similar sizes for consistent cooking.

Toss With Olive Oil

In a large bowl, combine the diced butternut squash and halved Brussels sprouts. Drizzle 3 tablespoons of olive oil over them, then add minced garlic. Toss everything together until all pieces are well coated in oil for even roasting.

Roast the Vegetables

Spread the vegetable mixture onto a baking sheet lined with parchment paper in a single layer. Roast in your preheated oven for about 25-30 minutes or until they are tender and golden brown. Stir halfway through cooking for even roasting.

Cook the Pasta

While vegetables roast, bring a large pot of salted water to boil. Add 8 ounces of pasta and cook according to package instructions until al dente. Drain it well once cooked, reserving some pasta water if needed later in preparation.

Combine Ingredients

In a large mixing bowl, combine roasted vegetables with drained pasta once it’s cool enough to handle. This step allows all flavors to meld together beautifully while keeping everything at an ideal serving temperature.

Add Herbs & Cheese

Sprinkle chopped parsley and basil over your pasta salad along with grated Parmesan cheese before gently tossing everything together again for an even distribution of flavors throughout each serving.

Adjust Seasoning

Taste test your Fall Pasta Salad with Butternut Squash and Brussels for seasoning adjustments! You may wish to add salt or pepper as needed based on personal preference before serving immediately or letting it chill slightly in refrigerator first if desired!

this recipe

Serving and Storing Tips

Serving Suggestion

Serve this delightful fall pasta salad warm or at room temperature as part of a larger spread during family dinners or holiday gatherings! Pair it alongside grilled chicken or crusty bread for an unforgettable meal experience everyone will love!

Storage Guidelines

Store any leftovers in an airtight container in the refrigerator for up to three days! When reheating, consider adding a splash more olive oil or reserved pasta water if it seems dry from refrigeration—this will help refresh its original texture!

This Fall Pasta Salad with Butternut Squash and Brussels is not only visually stunning but also packed full of flavor! Enjoy bringing this seasonal delight to your table this autumn!

Mistakes to avoid

When preparing Fall Pasta Salad with Butternut Squash and Brussels, one common mistake is overcooking the pasta. Soft, mushy pasta can ruin the dish’s texture. Instead, cook the pasta al dente. This ensures a firm bite that complements the roasted vegetables.

Another mistake is under-seasoning the salad. Season each layer of ingredients as you prepare them. Adding salt and pepper at every stage enhances flavor throughout the dish. Remember to taste as you go!

Not using fresh ingredients can also detract from your salad’s quality. Opt for seasonal produce whenever possible. Fresh butternut squash and Brussels sprouts provide vibrant flavors that frozen or canned options cannot match.

A final mistake to avoid is skipping the dressing preparation. A good dressing ties all components together, enhancing taste and moisture. Prepare your dressing in advance to allow the flavors to meld before serving.

Tips and tricks

To create an incredible Fall Pasta Salad with Butternut Squash and Brussels, start by roasting your vegetables properly. Cut your butternut squash and Brussels sprouts into uniform pieces to ensure even cooking. Toss them in olive oil, salt, and pepper before placing them on a baking sheet. Roast until they are tender and caramelized for maximum flavor.

Consider utilizing different types of pasta for added texture and interest. Whole grain or gluten-free pasta not only caters to dietary needs but also adds a nutty flavor that complements the sweetness of roasted squash.

Incorporate nuts or seeds into your salad for extra crunch and nutrition. Toasted walnuts or pumpkin seeds add a delightful contrast to the soft pasta and veggies while providing healthy fats.

Don’t overlook herbs! Fresh herbs like sage or thyme enhance the autumnal flavors of your dish. Add them towards the end of cooking for maximum aroma without losing their freshness during heat exposure.

Lastly, allow your salad to chill in the refrigerator for at least 30 minutes before serving. This resting time allows all flavors to meld beautifully, creating a more harmonious dish.

Suggestions for Fall Pasta Salad with Butternut Squash and Brussels

Pair your Fall Pasta Salad with Butternut Squash and Brussels with a light protein source such as grilled chicken or chickpeas for a complete meal that satisfies various dietary preferences.

For added creaminess, consider mixing in goat cheese or feta just before serving. The tanginess from these cheeses pairs beautifully with roasted vegetables and adds depth to each bite.

If you want a bit more zing, try adding cranberries or pomegranate seeds for a pop of color and sweetness that contrasts well with savory elements in your salad.

Experiment with different dressings too! A balsamic vinaigrette gives it an additional layer of flavor while complementing the natural sweetness of the butternut squash.

FAQs

What type of pasta works best in Fall Pasta Salad with Butternut Squash and Brussels?

For this salad, short pasta shapes like fusilli or farfalle work best due to their ability to hold onto dressings and flavors effectively. These shapes provide a nice bite along with the roasted vegetables.

Can I prepare this Fall Pasta Salad ahead of time?

Absolutely! You can prepare this salad up to 24 hours in advance. Just make sure to store it in an airtight container in the refrigerator until you’re ready to serve it. This allows flavors to develop further.

Is it possible to make this recipe vegan-friendly?

Yes! To make your Fall Pasta Salad vegan, simply omit any cheese and use maple syrup instead of honey in your dressing if applicable. You can still enjoy all those delicious flavors without animal products.

What can I substitute if I don’t have butternut squash?

If you cannot find butternut squash, sweet potatoes make an excellent substitute due to their similar sweetness when roasted. They will provide that comforting fall flavor profile you’re aiming for.

How do I store leftovers from my Fall Pasta Salad?

Store any leftover salad in an airtight container in the refrigerator for up to three days. Just remember that some ingredients may lose their texture over time, so it’s best enjoyed fresh.

Can I add protein sources like beans or tofu?

Certainly! Adding chickpeas or cubed tofu can increase protein content while keeping the dish balanced and satisfying without overwhelming its overall flavor profile.

Summary

Creating an unforgettable Fall Pasta Salad with Butternut Squash and Brussels requires attention to ingredient quality, proper seasoning, and preparation techniques. Avoid common mistakes like overcooking pasta or using stale produce to enhance flavors effectively. Utilize tips such as roasting vegetables properly and incorporating fresh herbs for optimal taste experience. Lastly, feel free to experiment with various proteins or dressings based on your preferences while considering storage options for leftovers—enjoy every autumn-inspired bite!