Name: Fall Pasta Salad with Butternut Squash and Brussels Bliss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 medium Butternut Squash (peeled and cut into ¾-inch cubes); 2 cups Brussels Sprouts (trimmed and halved); 8 ounces Penne Pasta (or substitute with rotini or farfalle); 4 cups Fresh Baby Spinach (can be swapped with kale or arugula); 1 cup Dried Cranberries (or substitute with raisins or chopped apples); ½ cup Walnuts (or use pecans); ½ cup Feta Cheese (omit for dairy-free or vegan option); ¼ cup Olive Oil (or substitute with avocado oil); 2 tablespoons Balsamic Vinegar (or red wine vinegar); 1 tablespoon Honey (or use maple syrup for vegan option); 1 teaspoon Dijon Mustard (or yellow mustard); to taste Salt & Black Pepper (adjust to taste)

As the sun sets earlier and the air turns crisp, I find myself craving dishes that embody the essence of fall. Enter my Hearty Fall Pasta Salad with Roasted Butternut Squash and Brussels—a dish that not only showcases seasonal produce but also brings a warm, cozy feel to any gathering. This vibrant salad combines the sweetness of caramelized butternut squash with the earthy crunch of Brussels sprouts, making it a satisfying treat for both the eyes and the palate. What I love most is that it’s incredibly customizable; you can easily adapt it to cater to your taste or whatever ingredients you have on hand. Plus, it’s perfect for meal prep, so you can enjoy a hearty vegetarian option throughout the week. Ready to dive into this autumn-inspired recipe? Let’s whip up something memorable together!

Why is this pasta salad a fall favorite?

Vibrant Flavors: This Fall Pasta Salad with Butternut Squash and Brussels is bursting with seasonal goodness, from the sweet roasted squash to the earthy Brussels sprouts, creating a delicious harmony of flavors.

Customizable Delight: Want to switch it up? This recipe invites creativity! Substitute with sweet potatoes or add grilled chicken for extra protein.

Meal Prep Friendly: It’s a fantastic option for easy meal prep—make it ahead and enjoy satisfying lunches all week!

Crowd-Pleasing Appeal: Perfect for gatherings, this salad brings a colorful presence and unique taste that will impress your guests, just like a good Garlic Butter Pasta.

Wholesome Ingredients: With vitamins from the veggies and healthy fats from walnuts, it’s a nutritional powerhouse that keeps you energized.

Get ready to savor all the flavors of fall with this hearty, delightful dish!

Fall Pasta Salad with Butternut Squash Ingredients

Discover the essential ingredients for a stunning Fall Pasta Salad with Butternut Squash and Brussels.

For the Salad

Butternut Squash – Adds sweetness and texture; peel and cut into ¾-inch cubes for even roasting.
Brussels Sprouts – Provide a crisp texture and earthy flavor; trim and halve for best results.
Penne Pasta – The main carbohydrate source for structure; short pasta holds up well, or substitute with rotini or farfalle.
Fresh Baby Spinach – Adds vibrant color and nutrition; can be swapped with kale or arugula for variety.
Dried Cranberries – Introduce a sweet-tart flavor; substitute with raisins or chopped apples if desired.
Walnuts – Add crunch and healthy fats; use pecans instead or skip for a nut-free version.
Feta Cheese – Provides creaminess; omit for a dairy-free or vegan option.

For the Dressing

Olive Oil – Enhances the flavor of roasted vegetables; substitute with avocado oil if preferred.
Balsamic Vinegar – Adds acidity and depth to the dressing; red wine vinegar is a great alternative.
Honey – Sweetens the dressing; maple syrup works as a vegan option for sweetness.
Dijon Mustard – Adds tanginess; feel free to swap with yellow mustard for a milder flavor.
Salt & Black Pepper – Essential for seasoning; adjust to your taste for the perfect flavor.

Immerse yourself in this autumn-inspired experience with each comforting bite of your Fall Pasta Salad with Butternut Squash and Brussels!

Step‑by‑Step Instructions for Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). This high temperature is essential for achieving perfectly roasted butternut squash and Brussels sprouts that are sweet and caramelized. Prepare a baking sheet by lining it with parchment paper for easy cleanup.

Step 2: Prepare the Vegetables
In a large bowl, toss the peeled and cubed butternut squash along with the trimmed and halved Brussels sprouts with olive oil, salt, and pepper. Spread the mixture onto the prepared baking sheet in a single, even layer. This helps them roast evenly and develop a delightful golden-brown hue.

Step 3: Roast the Vegetables
Place the baking sheet in the preheated oven and roast the vegetables for about 25-30 minutes. Halfway through, stir the vegetables to ensure they cook evenly. They should be fork-tender and lightly charred, enhancing the flavors for your Fall Pasta Salad.

Step 4: Cook the Pasta
While the vegetables are roasting, bring a pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until it reaches an al dente texture, usually around 8-10 minutes. Once done, drain the pasta and rinse it under cold water to stop the cooking process and remove excess starch.

Step 5: Make the Dressing
In a medium bowl, combine balsamic vinegar, honey, Dijon mustard, and extra-virgin olive oil. Whisk the ingredients together until emulsified. Taste the dressing and season with additional salt and pepper as needed to balance the flavors for your delicious Fall Pasta Salad.

Step 6: Combine the Salad
In a large serving bowl, add the roasted butternut squash and Brussels sprouts, followed by the cooked penne pasta and fresh baby spinach. Pour the prepared dressing over the salad and toss gently to ensure everything is evenly coated with the tangy dressing.

Step 7: Add Final Touches
Sprinkle in the dried cranberries and walnuts, adding a delightful texture and taste to your salad. Gently mix these ingredients until they are well incorporated. The vibrant colors and contrasting textures make your Fall Pasta Salad visually appealing and inviting.

Step 8: Serve and Enjoy
Transfer the completed Fall Pasta Salad with Butternut Squash and Brussels to a serving dish. For an extra touch, crumble feta cheese on top if desired. Serve the salad immediately, either slightly warm or chilled, making it a perfect addition to any fall gathering or cozy dinner at home.

Expert Tips for Fall Pasta Salad

Roasting Trick: Ensure even roasting by spreading butternut squash and Brussels sprouts in a single layer on the baking sheet—this enhances sweetness and crispiness without steaming.
Pasta Choices: Opt for short pasta like penne that holds up well. For gluten-free variations, replace with brown rice pasta or lentil pasta, maintaining the heartiness of your Fall Pasta Salad.
Fresh Spinach: For optimal freshness, add baby spinach just before serving. Leftovers retain better when kept separate, and adding fresh greens when serving ensures a vibrant presentation.
Flavor Balancer: Taste your balsamic vinaigrette and adjust as needed. If it’s too tart, a touch more honey can uplift the flavors without overwhelming the dish.
Customization Options: Feel free to mix in protein like grilled chicken or chickpeas for added heartiness. This makes a fantastic transitional dish from a light salad to a satisfying meal.
Dressing Storage: Always keep the dressing on the side if prepping in advance. This maintains the crunch of the veggies and prevents sogginess in your flavorful Fall Pasta Salad.

Make Ahead Options

These Hearty Fall Pasta Salad with Roasted Butternut Squash and Brussels are perfect for busy home cooks looking to save time during hectic weeks! You can roast the butternut squash and Brussels sprouts up to 24 hours in advance; let them cool completely before refrigerating in an airtight container to keep them fresh and crispy. The pasta can also be cooked and stored in the fridge for up to 3 days. Just remember to dress the salad only when you’re ready to serve to maintain the freshness of the spinach and prevent it from wilting. When it’s time to enjoy, simply toss together the roasted veggies, pasta, and fresh spinach, add the dressing, and sprinkle on the cranberries and walnuts for a delicious meal without any hassle!

Storage Tips for Fall Pasta Salad with Butternut Squash

Fridge: Store your salad in an airtight container for up to 3-4 days. To keep it fresh, consider keeping the dressing separate until serving.

Freezer: While not ideal for freezing due to the texture changes in the vegetables, you can freeze the roasted butternut squash and Brussels sprouts for up to 2 months.

Reheating: If serving warm, gently reheat the roasted vegetables before mixing them back into the pasta salad, but enjoy the salad cold for optimal flavor and crunch.

Refreshing: Before serving leftovers, drizzle with a bit of olive oil and toss to revive the flavors of your Fall Pasta Salad with Butternut Squash.

Fall Pasta Salad with Butternut Squash Variations

Inviting you to explore delightful twists on this cozy recipe, each variation brings new flavors and experiences to your table!

Sweet Potato Swap: Replace butternut squash with sweet potato for an equally sweet and nutritious alternative, offering a slightly different flavor profile.
Grain Upgrade: Switch penne for quinoa or farro for a hearty whole grain twist that adds flavor and boosts the nutritional value of your salad.
Protein Boost: Add grilled chicken or chickpeas to enhance protein content, creating a heartier version, perfect for a filling lunch!
Vegan Delight: Substitute feta cheese with a vegan cheese alternative, keeping the dish dairy-free while retaining that creamy texture you love.
Flavorful Greens: Used instead of baby spinach, try kale or arugula for a peppery kick that elevates the overall taste of the salad.
Nut-Free Crunch: Skip the walnuts if allergic and use pumpkin seeds or sunflower seeds for a guilt-free crunch in every delightful bite.
Heat It Up: Add a pinch of cayenne pepper to your dressing for a spicy kick that perfectly balances the sweet elements of your Fall Pasta Salad.
Herb Infusion: Toss in fresh herbs like thyme or sage to add an aromatic, earthy quality that celebrates the fall season beautifully.

Feel free to let your creativity shine! If you’re craving more comforting recipes, try my delicious Creamy Ground Beef Pasta or the flavorful Creamy Tomato Beef Pasta. Your kitchen adventure awaits!

What to Serve with Fall Pasta Salad with Butternut Squash

Looking to create a delightful dining experience that captures the warmth of fall?

Garlic Bread: The crispy, buttery texture of garlic bread beautifully complements the hearty salad, making each bite even more satisfying.
Roast Chicken: Juicy roast chicken brings a savory element, enhancing the dish’s flavor while making it feel like a special occasion.
Crisp Green Salad: A light, fresh green salad adds a refreshing crunch that balances the richness of the Fall Pasta Salad with Butternut Squash.
Pumpkin Soup: A warm bowl of pumpkin soup offers a cozy, complementary flavor profile that echoes the autumn theme beautifully.
Apple Cider: This sweet, spiced beverage pairs wonderfully, adding a festive touch that echoes the seasonal ingredients in your meal.
Spiced Pear Crisp: For dessert, a spiced pear crisp provides a warm, sweet finish that mirrors the salad’s delightful flavors and textures.

Indulging in these pairings will turn your meal into a memorable feast, perfect for celebrating the season’s bounty!

Fall Pasta Salad with Butternut Squash Recipe FAQs

How do I choose the right butternut squash for my pasta salad?
When selecting butternut squash, look for a firm and heavy squash with smooth, tan-colored skin. Avoid any with dark spots or blemishes, as these can indicate overripeness. Ideally, the squash should feel heavy for its size, which indicates ripeness and quality.

What’s the best way to store leftover Fall Pasta Salad?
Store your salad in an airtight container in the refrigerator for up to 3-4 days. To maintain freshness, it’s best to keep the dressing separate until you’re ready to enjoy it. This helps prevent the veggies from becoming soggy and maintains their delightful crunch.

Can I freeze the Fall Pasta Salad with Butternut Squash?
While it’s not ideal to freeze the entire salad due to potential texture changes in the vegetables, you can freeze the roasted butternut squash and Brussels sprouts separately. Simply place them in a freezer-safe bag, ensuring all air is removed, and label it with the date. They can last for up to 2 months. When ready to use, thaw in the fridge overnight and reheat gently before mixing them back into the salad.

What if I can’t find Brussels sprouts?
Absolutely! If Brussels sprouts aren’t available, you can easily replace them with other vegetables such as roasted cauliflower or even sautéed green beans. This will still give your salad a wonderful crunch while making it versatile and adaptable to your local market’s offerings.

Is this pasta salad suitable for those with nut allergies?
If you or your guests have nut allergies, don’t worry! Simply omit the walnuts from the recipe. You can replace them with crunchy seeds like pumpkin seeds or sunflower seeds for a similar texture without the nut concerns.

How can I make the salad vegan?
To make the Fall Pasta Salad with Butternut Squash vegan, simply omit the feta cheese and replace the honey in the dressing with maple syrup. This ensures you get that deliciously sweet flavor while keeping the dish plant-based and entirely vegan-friendly!