Introduction to Fall Pasta Salad with Butternut Squash and Brussels
As the air turns crisp and leaves showcase their vibrant colors, it’s a signal that fall is upon us. A perfect way to celebrate the season is with a comforting and nourishing Fall Pasta Salad with Butternut Squash and Brussels. This dish not only captures the essence of autumn but also packs a punch in both flavor and nutrition.
Why You Need This Fall Pasta Salad in Your Life
Imagine sitting down after a long day, ready to indulge in a meal that’s not only satisfying but also showcases seasonal produce. This pasta salad does just that, combining the sweet earthiness of butternut squash with the bold bite of Brussels sprouts. Beyond its delicious taste, this recipe is a powerhouse of nutrients; butternut squash is rich in vitamins A and C, while Brussels sprouts offer antioxidants that can support your immune system as the colder months approach.
And let’s not forget the versatility! Whether you’re hosting a gathering, looking for meal prep ideas, or just craving something wholesome, this salad fulfills all those needs. It’s a fantastic centerpiece for a potluck or an excellent quick lunch that you can prep ahead of time. You can pair it with grilled chicken ham or turkey bacon, making it an adaptable dish that suits various dietary preferences.
Want to dress it up or change things around? You can easily add nuts, seeds, or even a tangy vinaigrette to elevate its flavor profile. A great source for exploring more on seasonal cooking can be found through resources like The Spruce Eats where you can dive into various fall recipes.
This Fall Pasta Salad with Butternut Squash and Brussels embraces the hearty ingredients of autumn and transforms them into a vibrant, colorful dish that leaves your taste buds singing. If you haven’t already added it to your fall menu, trust me—you’ll want to make this a staple in your routine!
Ingredients for Fall Pasta Salad with Butternut Squash and Brussels
Creating a Fall Pasta Salad with Butternut Squash and Brussels is all about embracing seasonal flavors. Here’s what you’ll need to bring this delicious dish to life.
Essential ingredients for the salad
For that perfect blend of hearty and fresh, gather these ingredients:
- Pasta: Choose your favorite shape, like farfalle or penne.
- Butternut Squash: About 2 cups, diced into bite-sized pieces. Roasting brings out its natural sweetness.
- Brussels Sprouts: Approximately 2 cups, trimmed and halved.
- Turkey Bacon: For a smoky flavor, slice up 4-6 strips.
- Chicken Ham: About 1 cup, diced for added protein.
- Spinach or Arugula: A handful for some greens and peppery kick.
Don’t forget to check out this Brussels sprouts guide for additional tips on selection and preparation!
Key ingredients for the Maple Dijon Vinaigrette
The dressing is crucial in tying everything together. You’ll need:
- Maple Syrup: 2 tablespoons for a touch of sweetness.
- Dijon Mustard: 1 tablespoon for zing.
- Olive Oil: 3 tablespoons for richness.
- Apple Cider Vinegar: 2 tablespoons to add acidity.
- Salt and Pepper: To taste.
Combining these ingredients will yield a delightful fall-inspired vinaigrette that complements the ingredients beautifully. A touch of zing and sweetness makes it irresistible!
With these simple yet flavorful ingredients, you’re well on your way to creating a comforting Fall Pasta Salad. Happy cooking!
Preparing Fall Pasta Salad with Butternut Squash and Brussels
As the leaves turn and the air chills, there’s no better way to celebrate the crisp fall weather than with a hearty and nutritious Fall Pasta Salad with Butternut Squash and Brussels. This dish is bursting with vibrant flavors and textures, making it perfect for potlucks, meal prep, or a cozy dinner at home. Let’s dive into how you can prepare this delightful salad!
Preheat and prepare your baking sheet
Before anything else, let’s get your oven ready. Preheat it to 425°F (220°C). This high heat is essential for roasting, ensuring that our butternut squash and Brussels sprouts get that caramelized, crispy coating that enhances their natural flavors. While the oven warms up, line a baking sheet with parchment paper for easy cleanup later.
Roast the Brussels sprouts and butternut squash
Now for the fun part—roasting! Chop about two cups of butternut squash into bite-sized cubes and trim the ends off about two cups of Brussels sprouts, slicing them in half. According to the USDA, Brussels sprouts are an excellent source of vitamin K and a good source of vitamins C and A, making this salad not just delicious but nutritious.
In a large bowl, toss the chopped vegetables with a drizzle of olive oil, salt, and pepper to taste. Make sure they’re evenly coated to roast perfectly. Spread them out on your prepared baking sheet in a single layer; this helps with even cooking. Roast them for 25-30 minutes until golden brown and fork-tender, stirring halfway through to ensure even caramelization. Set them aside to cool slightly.
Cook the pasta to perfection
While the veggies are in the oven, let’s turn our attention to the pasta. You can use any pasta you love—farfalle, fusilli, or even whole wheat options are great choices. Bring a pot of salted water to a boil and cook about eight ounces of pasta according to package instructions until it’s al dente.
Once done, drain the pasta and rinse it under cold water. This stops the cooking process and prevents mushiness. Plus, it helps to cool the pasta down, making it perfect for a salad. Did you know that choosing whole grain pasta can increase your fiber intake? It’s a win-win!
Whip up the Maple Dijon Vinaigrette
Now that your veggies are roasting and pasta is cooling, it’s time to create our zesty Maple Dijon Vinaigrette. In a small bowl, combine:
- 3 tablespoons of Dijon mustard
- 3 tablespoons of pure maple syrup
- 2 tablespoons of apple cider vinegar
- 1/4 cup of olive oil
- Salt and pepper to taste
Whisk until the dressing is smooth and emulsified. This sweet and tangy dressing will be the perfect companion to our salad’s earthy flavors. If you’re interested in more salad dressings, check out this popular dressing guide.
Assemble the salad for maximum flavor
Now for the grand finale! In a large bowl, combine the cooked pasta, roasted butternut squash, and Brussels sprouts. Add 1/2 cup of chopped turkey bacon and 1/2 cup of chicken ham for that extra protein punch. Drizzle your Maple Dijon Vinaigrette over the pasta salad and toss gently to coat all the ingredients evenly.
For an added touch, consider sprinkling some toasted nuts or feta cheese on top for that perfect crunch and creaminess. With flavors harmoniously blending, this Fall Pasta Salad with Butternut Squash and Brussels is ready to serve!
Enjoy it warm, at room temperature, or chilled—the options are endless. This salad is sure to be a showstopper at your fall gatherings or a comforting meal for any day of the week. Happy cooking!
Variations on Fall Pasta Salad with Butternut Squash and Brussels
A Fall Pasta Salad with Butternut Squash and Brussels is not only delicious but also incredibly flexible! Here are some inspiring ways to tailor this dish to fit your preferences and dietary needs.
Add Protein: Chicken Ham or Turkey Bacon Options
Looking to boost the protein in your salad? Consider adding chicken ham or turkey bacon. Both options not only enhance the heartiness of the salad but also bring in unique flavors:
- Chicken Ham: Offers a savory flavor that pairs perfectly with the sweet notes of butternut squash.
- Turkey Bacon: Adds a crispy texture and a hint of smokiness, making your salad feel indulgent without being heavy.
These proteins can easily be cooked and added on top of your salad or mixed in before serving. For a bit of crunch, why not try adding some roasted nuts or seeds?
Swap Out the Cheese: Nutritional Yeast for a Vegan Option
If you’re looking for a plant-based twist, swapping out cheese with nutritional yeast is a fantastic option. This ingredient not only maintains a cheesy flavor but is also packed with vitamins and minerals. Simply sprinkle it over your salad for an instant flavor boost. If you’re curious about the benefits of nutritional yeast, check out the insights from Healthline.
With these simple variations, your Fall Pasta Salad with Butternut Squash and Brussels can cater to everyone’s tastes and dietary restrictions. Experiment with different proteins and seasonings, and make this salad your own. What will you try first?
Cooking Tips and Notes for Fall Pasta Salad with Butternut Squash and Brussels
Tips for roasting veggies perfectly
Getting those veggies just right can elevate your Fall Pasta Salad with Butternut Squash and Brussels to a whole new level! To achieve perfectly roasted butternut squash and Brussels sprouts, follow these pointers:
- Uniform Cuts: Chop your vegetables into similar sizes for even cooking.
- High Heat: Roast at 425°F (220°C) for a tender inside and crispy outside.
- Season Generously: Toss veggies with olive oil, salt, and pepper—don’t be shy!
- Even Spacing: Spread veggies evenly on the baking sheet to avoid steaming.
For additional roasting tips, check out this roasting guide.
How to get the best texture for your pasta
The texture of the pasta can really make or break your dish. Here’s how to get it just right:
- Al Dente: Cook pasta about 1-2 minutes less than the package instructions for that ideal bite.
- Rinse with Cold Water: Draining and rinsing the pasta stops further cooking and prevents sticking.
- Olive Oil: Drizzle a bit of olive oil over your cool pasta to keep everything nicely separated and flavorful.
With these handy tips, your Fall Pasta Salad with Butternut Squash and Brussels will be a crowd-pleaser! Happy cooking!
Serving Suggestions for Fall Pasta Salad with Butternut Squash and Brussels
Perfect Pairings for This Seasonal Dish
Fall Pasta Salad with Butternut Squash and Brussels is as versatile as it is delicious! Consider pairing it with these delightful sides for a well-rounded meal:
- Grilled Chicken Breast: Simple and nutritious, chicken makes for a wonderful protein addition.
- Turkey Bacon: For a crispy, savory bite, toss in some vegetarian turkey bacon to enhance the flavor profile.
- Homemade Garlic Bread: Nothing beats the comforting crunch of fresh garlic bread to complement a warm salad.
Feel free to sprinkle fresh herbs, like parsley or arugula, for an extra layer of flavor and a pop of color!
Ideal Occasions for Serving the Salad
This Fall Pasta Salad with Butternut Squash and Brussels is perfect for various gatherings, including:
- Autumn Celebrations: Whether it’s Thanksgiving or a cozy dinner party, this dish captures the essence of the season.
- Picnics and Potlucks: Its hearty ingredients make it ideal for sharing. Just pack it up and watch it disappear!
- Meal Prep: Make a big batch at the start of the week—it’s suitable for quick lunches or a side dish throughout the week.
By embracing the seasonal flavors, you’ll not only satisfy your taste buds but also impress friends and family. Happy cooking!
For more tips on seasonal ingredients, check out EatingWell.
Time breakdown for Fall Pasta Salad with Butternut Squash and Brussels
Preparation time
Getting your ingredients ready is the first step to a delicious Fall Pasta Salad with Butternut Squash and Brussels. You’ll need about 15 minutes for peeling, chopping, and dicing your butternut squash and Brussels sprouts. Don’t forget to have your pasta cooked and cooled before you start assembling!
Cooking time
The cooking process usually takes around 25 minutes. This includes roasting the butternut squash until it’s tender and caramelized and cooking your pasta to perfect al dente texture.
Total time
Altogether, you’re looking at a quick and efficient 40 minutes from start to finish. Whether you’re prepping for a cozy dinner or a potluck with friends, this salad is not only stress-free but also full of comforting autumn flavors.
For more tips on cooking with seasonal ingredients, check out this great resource!
Nutritional Facts for Fall Pasta Salad with Butternut Squash and Brussels
Caloric Content Per Serving
When it comes to enjoying a hearty bowl of Fall Pasta Salad with Butternut Squash and Brussels, you’ll be glad to know that each serving typically contains around 350-400 calories. This makes it an excellent choice for a fulfilling lunch or a light dinner, especially in those cozy fall months!
Nutritional Benefits of the Key Ingredients
The ingredients in this vibrant salad pack a nutritional punch, making it not only delicious but also wholesome. Here’s a closer look:
- Butternut Squash: Rich in fiber and vitamins A and C, this sweet vegetable supports eye health and boosts the immune system.
- Brussels Sprouts: These mini cabbages are high in antioxidants and vitamin K, playing a vital role in bone health and reducing inflammation.
- Pasta: Choosing whole grain pasta offers added fiber, which is great for digestion and keeping you fuller longer.
- Turkey Bacon: A leaner alternative that still provides protein without the added fats found in traditional bacon.
- Add-ons: Consider tossing in some nuts or seeds for an extra crunch and additional healthy fats.
Each of these ingredients contributes not just flavor but essential nutrients that support your overall well-being. If you’re curious about incorporating more seasonal produce into your meals, check out resources like Eatfresh.org for more tips!
With this Fall Pasta Salad, you’re not just satisfying your taste buds; you’re also nourishing your body in a delightful way. Wouldn’t you agree that eating healthy can be delicious too?
FAQs about Fall Pasta Salad with Butternut Squash and Brussels
Can I make this salad ahead of time?
Absolutely! Fall Pasta Salad with Butternut Squash and Brussels is actually a great dish for prepping ahead. You can roast the butternut squash and Brussels sprouts a day in advance and store them in an airtight container in the fridge. Just remember to dress the salad right before you serve it to keep the pasta and veggies fresh. The flavors will meld beautifully if you let it sit for a few hours or overnight.
What other vegetables can I include?
Feel free to get creative! While butternut squash and Brussels sprouts are fantastic for that autumn vibe, other vegetables can add color and texture. Consider adding:
- Roasted sweet potatoes for added sweetness
- Colorful bell peppers for crunch
- Baby spinach or arugula for a fresh kick
- Cherry tomatoes for a touch of acidity
Mix and match to find what you enjoy most!
Is this salad suitable for meal prep?
Definitely! This Fall Pasta Salad with Butternut Squash and Brussels is perfect for meal prep. It can be stored in the fridge for up to four days, making it a convenient option for lunches or quick dinners. When you’re ready to eat, just give it a stir, and perhaps add a splash of lemon juice or a drizzle of olive oil to refresh the flavors. If you’re looking for more meal prep tips, you can check out resources from experts at The Kitchn or EatingWell.
Enjoy your autumn cooking, and happy meal prepping!
Conclusion on Fall Pasta Salad with Butternut Squash and Brussels
As the days grow shorter and the weather cools, there’s nothing quite like enjoying a Fall Pasta Salad with Butternut Squash and Brussels. This dish not only highlights the vibrant flavors of autumn but also offers a delightful mix of textures and nutrients.
- Why It Works: The creamy butternut squash complements the tender Brussels sprouts beautifully, while the turkey bacon adds a smoky depth.
- Versatility: Whether served warm or cold, this pasta salad provides a hearty, satisfying meal that fits perfectly into a busy lifestyle.
Feeling inspired? Consider pairing this dish with a refreshing lemonade or herbal iced tea. Don’t forget to share your creations and experiences! For more fall-inspired recipes, you might enjoy exploring options for hearty soups or seasonal vegetable dishes. Happy cooking!
PrintFall Pasta Salad with Butternut Squash and Brussels: Easy Comfort Food
A delicious fall pasta salad featuring butternut squash and Brussels sprouts, perfect for cozy gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8 ounces pasta of your choice
- 1 medium butternut squash, peeled and cubed
- 2 cups Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup walnuts, chopped
- 1/2 cup dried cranberries
- 1/4 cup feta cheese, crumbled
Instructions
- Preheat oven to 400°F (200°C).
- On a baking sheet, toss butternut squash and Brussels sprouts with olive oil, salt, and pepper.
- Roast in the oven for 25-30 minutes or until tender.
- Cook pasta according to package instructions. Drain and set aside.
- In a large bowl, combine roasted vegetables, pasta, walnuts, cranberries, and feta cheese.
- Toss to combine and adjust seasoning as needed.
Notes
- This salad can be served warm or cold.
- Feel free to substitute your favorite nuts or cheese.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4 grams
- Sodium: 300 mg
- Fat: 16 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 42 grams
- Fiber: 6 grams
- Protein: 8 grams
- Cholesterol: 5 mg
Keywords: Fall Pasta Salad, Butternut Squash, Brussels Sprouts, Comfort Food
