Fall Pasta Salad with Butternut Squash and Brussels
Indulge in the flavors of autumn with this vibrant Fall Pasta Salad featuring roasted butternut squash and tender Brussels sprouts. This dish combines sweet and savory elements, tossed together with al dente pasta, fresh herbs, and a zesty balsamic dressing. Perfect for cozy gatherings or festive dinners, it showcases seasonal produce and offers a delightful mix of textures, making it an ideal addition to your fall menu.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 portions 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, trimmed and halved
- 8 oz short pasta (bowtie or penne)
- 3 tbsp extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1/2 cup walnuts, toasted
- 1/4 cup fresh parsley or basil, chopped
- 3 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the cubed butternut squash and halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper on the baking sheet. Roast for 25-30 minutes until golden brown.
- Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large bowl, combine the roasted vegetables with the cooked pasta. Add Parmesan cheese, walnuts, fresh herbs, and drizzle with balsamic vinegar.
- Toss gently until well mixed. Serve warm or at room temperature.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 315
- Sugar: 6g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg