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Fall Pasta Salad with Butternut Squash and Brussels

Fall Pasta Salad with Butternut Squash and Brussels
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Fall Pasta Salad with Butternut Squash and Brussels is a vibrant celebration of autumn flavors, perfect for cozy family dinners or festive gatherings. This delightful dish features tender roasted butternut squash and Brussels sprouts, crisp Honeycrisp apples, and a creamy maple Dijon dressing that brings everything together beautifully. Hearty yet wholesome, this pasta salad not only pleases the palate but also brightens up any table with its colorful presentation. Quick to prepare, it’s ideal for busy weeknights or meal prep, ensuring you enjoy deliciousness without the fuss.

Ingredients

Scale
  • 8 oz rotini pasta
  • 2 cups diced Brussels sprouts
  • 2 cups diced butternut squash
  • 2 cups diced Honeycrisp apples
  • 4 oz goat cheese (or feta)
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp maple syrup
  • 1 Tbsp fresh thyme, chopped (or 1 tsp dried thyme)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 clove garlic, minced

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss diced butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper on the baking sheet. Roast for 20 minutes.
  3. Add diced apples to the pan and continue roasting for an additional 10-15 minutes until tender.
  4. Cook rotini pasta according to package instructions; drain and toss with a splash of olive oil.
  5. Whisk together dressing ingredients until emulsified.
  6. Combine pasta, roasted veggies, goat cheese, and dressing in a large bowl; toss gently to coat.

Nutrition

Find it online: https://thecookingboard.com/fall-pasta-salad-with-butternut-squash-and-brussels/