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Fall Pasta Salad with Butternut Squash and Brussels

Fall Pasta Salad with Butternut Squash and Brussels
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If you’re looking to celebrate the flavors of autumn, this Fall Pasta Salad with Butternut Squash and Brussels is a must-try! This delightful dish features roasted Brussels sprouts, sweet butternut squash, and crisp apples, all combined with perfectly cooked pasta. Vibrant in color and rich in flavor, it’s an ideal dish for gatherings or an easy lunch on busy days. Plus, it’s simple to prepare, making it a favorite in any recipe rotation. Experience the warmth of fall in every bite!

Ingredients

Scale
  • 8 oz dry rotini pasta
  • 2 cups diced Brussels sprouts
  • 2 cups diced butternut squash
  • 2 cups diced honeycrisp apple
  • 1 Tbsp fresh thyme (or 1 tsp dried)
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 4 oz goat cheese or feta cheese
  • ÂĽ cup dried cranberries (optional)
  • â…“ cup extra-virgin olive oil (for dressing)
  • ÂĽ cup balsamic vinegar (for dressing)
  • 1 Tbsp dijon mustard (for dressing)
  • 1 Tbsp maple syrup (for dressing)
  • 1 clove garlic, minced (for dressing)
  • ½ tsp kosher salt (for dressing)
  • ÂĽ tsp black pepper (for dressing)

Instructions

  1. Preheat your oven to 400℉ (200°C) and prepare a baking sheet with greased parchment paper.
  2. Toss diced butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper; roast for about 20 minutes. Add diced apples and roast for an additional 10-15 minutes until tender.
  3. Cook the rotini pasta according to package instructions; drain and toss lightly with olive oil.
  4. Whisk together dressing ingredients: olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper.
  5. In a large bowl, combine cooled pasta with roasted veggies and crumbled cheese; drizzle with dressing before serving.

Nutrition

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