Fall Pasta Salad with Butternut Squash and Brussels

The delight of autumn scents fills the kitchen when preparing a fall pasta salad with butternut squash and Brussels sprouts. This dish captures the essence of the season, bringing together abundant flavors and vibrant colors, reminiscent of a cozy gathering with friends and family. Memories of laughter and warmth around the table often mingle with the aromas wafting from the oven. That first bite reveals roasted sweetness and savory hints of thyme, which tantalize the taste buds.

Crafted from a simple blend of ingredients, this fall pasta salad turns any gathering into a celebration. The contrasting textures of the al dente pasta, crispy vegetables, and creamy goat cheese add depth, while the tangy maple dressing ties everything together beautifully. With every forkful, this dish showcases the joys of seasonal eating.

Whether you’re sharing it at a holiday meal or a cozy weeknight dinner, this fall pasta salad with butternut squash and Brussels sprouts is bound to be a hit. Packed with deliciousness and healthy ingredients, it brings everyone together to savor the changing seasons.

Part 1 — Fall Pasta Salad Basics

Fundamentals

Creating a delightful fall pasta salad goes beyond just mixing a few ingredients. This dish skillfully combines the earthy flavors of roasted butternut squash and Brussels sprouts with the sweetness of Honeycrisp apples. The addition of fresh thyme introduces a fragrant note to the salad, offering depth and complexity to every bite.

Texture plays a crucial role in making this pasta salad a standout. The combination of tender pasta, crispy roasted vegetables, and creamy goat cheese ensures that your palate remains engaged throughout. Each element contributes to an overall sensory experience, making this dish the perfect celebration of autumn.

Preparation/Setup

Start by preheating your oven to 400℉ (200°C) and preparing your workspace. Line a baking sheet with greased parchment paper to allow for an easy clean-up after cooking. Dice your butternut squash, Brussels sprouts, and Honeycrisp apples into uniform pieces so that they cook evenly.

In a large mixing bowl, toss the diced butternut squash and Brussels sprouts in two tablespoons of extra-virgin olive oil, fresh thyme, kosher salt, and black pepper. This well-coating ensures that every vegetable emerges from the oven beautifully caramelized. After roasting them, incorporate the dappled apples into the mix for a balanced flavor profile.

Ingredients

This fall pasta salad requires ingredients that harmonize beautifully, ensuring every bite bursts with freshness. Here’s what you need:

• 8 oz rotini pasta
• 2 cups Brussels sprouts, diced
• 2 cups butternut squash, diced
• 2 cups Honeycrisp apple, diced
• 1 Tbsp fresh thyme, chopped
• 2 Tbsp extra-virgin olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 4 oz goat cheese (or feta cheese)
• ¼ cup dried cranberries (optional)
• ⅓ cup extra-virgin olive oil (for dressing)
• ¼ cup balsamic vinegar
• 1 Tbsp Dijon mustard
• 1 Tbsp maple syrup
• 1 clove garlic, minced
• ½ tsp kosher salt (for dressing)
• ¼ tsp black pepper (for dressing)

Directions

Begin by roasting the vegetables for the salad. Toss the butternut squash and Brussels sprouts in the olive oil, thyme, kosher salt, and black pepper. Spread the mixture on the prepared baking sheet and roast in the oven for 20 minutes. After that, gently scoot the vegetables over to make space for the apples. Add the diced Honeycrisp and continue roasting for another 10 to 15 minutes, until everything is fork-tender.

While the root vegetables bake, cook the rotini pasta in a large pot according to package instructions. Boil salted water on medium-high heat, then add the pasta. For a perfect al dente finish, drain the pasta 1-2 minutes before the box’s recommended time, saving about a tablespoon of pasta water. After draining, toss the pasta with a drizzle of olive oil or the saved pasta water.

Next, prepare the maple dressing. In a small bowl or measuring cup, whisk together the balsamic vinegar, Dijon mustard, maple syrup, minced garlic, kosher salt, and black pepper. Ensure everything is emulsified smoothly for the best flavor.

After roasting the veggies and cooking the pasta, let everything cool. In a large bowl, combine the cooled pasta, roasted vegetables, goat cheese, and optional dried cranberries. Drizzle the dressing over the mixture and toss gently to ensure that all elements are well-coated.

Part 2 — Cooking Techniques and Tips

Technique

Achieving the ideal balance of flavors stems from the cooking techniques employed. Roasting the butternut squash and Brussels sprouts highlights their natural sweetness, concentrating their flavors. Use a high enough temperature to promote caramelization without burning the ingredients.

When it comes to preparing the pasta, attentively monitor the cooking time to avoid mushiness. Drain the pasta immediately after it reaches the desired texture. Incorporating a touch of olive oil or the reserved pasta water helps keep the pasta from sticking together.

Tips/Tricks

Using colorful pasta can elevate this fall pasta salad visually. Consider mixing in some vibrant rotini or bowtie pasta to celebrate the season.

When substituting goat cheese with feta cheese, keep in mind that feta tends to be saltier. Adjust the amount of kosher salt accordingly based on your preference.

Adding dried cranberries provides an added layer of sweetness, which can balance the professional tanginess of the dressing. If dried cranberries aren’t available, try dried cherries or raisins as substitutes.

Part 3 — Perfecting Results

Perfecting Results

Achieving the perfect fall pasta salad hinges on careful attention to texture and flavor. Ensure that your roasted vegetables are adequately caramelized to unlock their full sweetness. The degree to which you roast them can greatly affect the overall taste of the salad, so feel free to adjust cooking times to your liking.

Remember, the goal is for the pasta to maintain a slightly firm bite. Under-cook the pasta if you plan to mix it with warm roast vegetables, as residual heat will continue to cook it.

Troubleshooting/Variations

In case the salad turns out too dry, simply add a little more dressing or olive oil to provide moisture. If you prefer a creamier texture, consider integrating a few spoonfuls of plain yogurt or cream cheese.

Curious about making it vegetarian? This salad is already veggie-friendly, but incorporating protein like chickpeas or white beans can enhance its heartiness. Play with seasoning and herbs to further customize flavors.

Part 4 — Serving and Storing

Serving/Presentation

Presenting your fall pasta salad beautifully is as important as the taste. Use a large, attractive bowl to showcase the vibrant colors of the roasted veggies, pasta, and creamy goat cheese. Scatter some additional goat cheese and dried cranberries on top just before serving to give it an inviting look.

For a more elegant serving, consider portioning them into individual bowls. Add fresh thyme as a garnish for delightful touches.

Pairings/Storage

While the fall pasta salad is a fantastic standalone dish, it also pairs well with light appetizers like roasted nuts or cheese platters. Storing components separately can help maintain the salad’s freshness until it’s ready to serve.

Keep leftovers in an airtight container in the refrigerator for up to three days. If you need to store the dressing, keep it in a separate container for the best results. Refresh the salad by adding more dressing and tossing again before serving after storage.

Conclusion

Emulating the rich flavors of autumn, this fall pasta salad with butternut squash and Brussels sprouts delivers a delightful experience. The balance of roasted vegetables and sweet apples creates a unique pairing. Everyone loves a dish that captures the essence of the season while providing comfort and warmth. Each ingredient contributes to the overall symphony of taste, making this pasta salad a must-try for anyone looking to embrace fall flavors.

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