Amazing Fall Pasta Salad Butternut Recipe

Fall pasta salad butternut has become my absolute go-to for cozy autumn meals. I remember the first time I made it, the aroma of roasted squash and warm spices filled my kitchen, instantly making it feel like the holidays. This isn’t just any pasta salad; it’s a celebration of harvest flavors! The combination of tender, sweet butternut squash, slightly bitter Brussels sprouts, and chewy pasta is pure comfort. It’s truly an easy fall pasta salad butternut that tastes like it took hours. Let’s get cooking!

Why You’ll Love This Fall Pasta Salad Butternut

This dish is more than just a meal; it’s a taste of autumn in every bite. Here’s why you’ll be making this butternut squash pasta salad recipe again and again:

• Incredible Flavor: The sweet roasted butternut squash and savory Brussels sprouts create a perfect flavor combination.
• Quick & Easy Prep: With minimal active cooking, this recipe is surprisingly simple to put together, making it an ideal weeknight meal.
• Healthy & Wholesome: Packed with vegetables and whole grains, it’s a nutritious choice that feels indulgent.
• Budget-Friendly: Uses seasonal ingredients that are often more affordable, making this a great value butternut squash pasta salad recipe.
• Family-Approved: Even picky eaters enjoy the sweet and savory notes, making it a hit for everyone.
• Meal-Prep Champion: It holds up beautifully in the fridge, perfect for lunches or dinners throughout the week.
• Versatile: Easily customizable with your favorite fall additions.

Ingredients for Fall Pasta Salad Butternut

Gathering these ingredients is the first step toward making a delicious roasted butternut squash pasta salad. You’ll need:

• 1 medium Butternut Squash, peeled and cut into ¾-inch cubes – this is the star, offering a sweet, nutty flavor.
• 2 cups Brussels Sprouts, trimmed and halved – they add a slightly bitter, earthy contrast that balances the sweetness.
• 8 ounces Penne Pasta – a sturdy shape that holds onto all the delicious dressing and bits.
• 4 cups Fresh Baby Spinach – wilts slightly from the residual heat, adding a fresh, green element.
• 1 cup Dried Cranberries – for a pop of tartness and chewy texture.
• ½ cup Walnuts, roughly chopped – adds a wonderful crunch and nutty depth.
• ½ cup Feta Cheese (optional) – for a salty, creamy finish.
• ¼ cup Olive Oil – forms the base of our vibrant vinaigrette.
• 2 tablespoons Balsamic Vinegar – brings a tangy sweetness to the dressing.
• 1 tablespoon Honey – enhances the sweetness of the squash and balances the vinegar.
• 1 teaspoon Dijon Mustard – adds a subtle tang and helps emulsify the dressing.
• Salt and Black Pepper to taste – essential for bringing out all the individual flavors.

How to Make Fall Pasta Salad Butternut

Creating this delicious salad is simpler than you might think. The most important part is getting that perfect roast on the vegetables!

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. This ensures your vegetables roast beautifully without sticking.
2. Step 2: In a large bowl, toss the cubed butternut squash and halved Brussels sprouts with ¼ cup olive oil, a generous pinch of salt, and black pepper. Spread them in a single layer on the prepared baking sheet.
3. Step 3: Roast the vegetables for 25-30 minutes, stirring halfway through. You’re looking for them to be tender when pierced with a fork and have those lovely, slightly charred edges that add so much flavor. The kitchen will start smelling amazing!
4. Step 4: While the vegetables are roasting, cook 8 ounces of penne pasta in a large pot of boiling, salted water until it’s al dente, usually 8-10 minutes. Drain the pasta well and rinse it with cold water to stop the cooking process.
5. Step 5: In a medium bowl, whisk together the 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, and the remaining ¼ cup olive oil (if you used some for roasting, use a bit more here for the dressing). Whisk until everything is beautifully combined and slightly thickened. This makes a wonderful tangy dressing for your autumn pasta salad butternut squash.
6. Step 6: In a large serving bowl, combine the warm roasted vegetables, the cooled penne pasta, and 4 cups of fresh baby spinach. The residual heat from the pasta and vegetables will gently wilt the spinach.
7. Step 7: Pour the prepared vinaigrette over the salad ingredients. Toss everything gently but thoroughly to ensure every piece is coated in that delicious dressing.
8. Step 8: Stir in the 1 cup of dried cranberries and ½ cup of walnuts. These add delightful pops of sweetness and a satisfying crunch to your autumn pasta salad butternut squash.
9. Step 9: Serve immediately. If you’re using it, sprinkle the optional ½ cup of feta cheese over the top just before serving. Enjoy this delightful autumn pasta salad butternut squash!

Pro Tips for the Best Fall Pasta Salad Butternut

Want to elevate your fall pasta salad butternut game? These little tricks make all the difference:

• Don’t overcrowd the pan: Give your butternut squash and Brussels sprouts plenty of space on the baking sheet. This allows them to roast and caramelize properly instead of steaming.
• Taste and adjust the dressing: Before you toss everything, give your vinaigrette a taste. Does it need more salt? A touch more sweetness? Adjust it to your liking.
• Roast the nuts: For an extra layer of flavor and crunch, lightly toast your walnuts in a dry skillet or in the oven for a few minutes before adding them.
• Prep ahead: Roast the vegetables and cook the pasta a day in advance to save time when you’re ready to assemble.

What’s the secret to perfect Fall Pasta Salad Butternut?

The secret to the best butternut squash pasta salad is achieving a beautiful roast on the vegetables. This brings out their natural sweetness and adds a slightly smoky, caramelized depth that’s unbeatable. For more tips on roasting vegetables, check out this guide on vegetable gardening.

Can I make Fall Pasta Salad Butternut ahead of time?

Absolutely! This butternut squash pasta salad with greens is fantastic for meal prep. Roast the veggies and cook the pasta up to two days in advance. Store them separately in the fridge, then combine with the spinach and dressing just before serving for the freshest taste.

How do I avoid common mistakes with Fall Pasta Salad Butternut?

Avoid soggy pasta by not overcooking it; aim for al dente. Also, resist the urge to drown the salad in dressing; start with less and add more as needed. Finally, don’t skip roasting the vegetables – it’s key to the flavor! For more information on pasta cooking, you might find this article on spaghetti with garlic and oil helpful.

Best Ways to Serve Fall Pasta Salad Butternut

This versatile salad is a star on its own or as a delicious side dish. For a complete meal, I love serving it alongside grilled chicken or baked salmon. The vibrant colors and hearty texture make it a beautiful addition to any autumn table. It’s also perfect for potlucks and holiday gatherings! When thinking about pasta salad butternut squash fall flavors, consider pairing it with crusty bread to soak up any extra dressing.

Try it as a light lunch with a cup of creamy tomato soup, or as a satisfying side for roasted turkey or pork tenderloin. It’s a fantastic way to bring those cozy harvest vibes to any meal.

Nutrition Facts for Fall Pasta Salad Butternut

This hearty fall pasta salad butternut is packed with flavor and nutrients. Here’s a breakdown of what you can expect per serving:

• Calories: 350 kcal
• Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 7 g
• Sugar: 12 g
• Protein: 10 g
• Sodium: 250 mg

Nutritional values are estimates and may vary based on specific ingredients used. For more information on healthy eating, consider exploring resources on grains.

How to Store and Reheat Fall Pasta Salad Butternut

Proper storage is key to enjoying this delicious salad for days! Once your how to make butternut squash pasta salad creation has cooled slightly (about 30 minutes), transfer it to airtight containers. It can be stored in the refrigerator for 3-4 days. While it’s best enjoyed fresh, you can freeze portions for up to 3 months. Just be aware that the texture of the greens and pasta might change slightly upon thawing. For the best results, thaw frozen portions overnight in the refrigerator.

When you’re ready to indulge again, you have a few reheating options. For a warm salad, gently heat individual portions in the microwave for 1-2 minutes, stirring halfway through. If you prefer it chilled, simply let it come to room temperature for about 20 minutes after thawing. You can also revive it by adding a splash of fresh balsamic vinaigrette.

Frequently Asked Questions About Fall Pasta Salad Butternut

What is Fall Pasta Salad Butternut?

Fall pasta salad butternut is a hearty, seasonal dish that celebrates the flavors of autumn. It typically features roasted butternut squash and pasta as its base, often tossed with complementary ingredients like Brussels sprouts, cranberries, nuts, and a tangy vinaigrette. It’s a satisfying and nutritious meal that’s perfect for cooler weather.

Why make Fall Pasta Salad Butternut?

You should make this salad because it’s incredibly delicious and captures the essence of fall with its sweet, savory, and slightly tangy profile. It’s a fantastic way to use seasonal produce, it’s very versatile, and it makes for excellent leftovers. It’s also a healthy option that feels comforting and festive, making it ideal for gatherings or a simple weeknight dinner.

Can I add chicken or other protein to this Fall Pasta Salad Butternut?

Absolutely! This salad is a great canvas for added protein. Grilled chicken breast, pan-seared salmon, or even chickpeas would be wonderful additions. Simply cook your protein of choice separately and toss it in when you assemble the salad. This makes your butternut squash pasta salad even more of a complete meal.

How long does this Fall Pasta Salad Butternut last in the fridge?

This delicious salad typically stays fresh in the refrigerator for about 3 to 4 days. For the best texture, especially if you’ve included fresh greens, it’s a good idea to store the dressing separately and toss it all together just before serving to prevent sogginess.

Variations of Fall Pasta Salad Butternut You Can Try

This recipe is wonderfully adaptable! If you’re looking to switch things up or cater to specific dietary needs, here are a few ideas:

• Creamy Butternut Squash Pasta Salad: For a richer, more decadent dish, blend some of the roasted butternut squash with a touch of Greek yogurt or cashew cream to create a smooth, luscious dressing. This makes for a truly creamy butternut squash pasta salad.
• Vegan Butternut Squash Pasta Salad: Easily make this salad vegan by omitting the feta cheese and using maple syrup instead of honey in the dressing. This version is a fantastic, hearty vegan butternut squash pasta salad.
• Gluten-Free Butternut Squash Pasta Salad: Simply swap the penne pasta for your favorite gluten-free variety, like brown rice pasta, lentil pasta, or quinoa pasta. This keeps all the delicious flavors of a classic gluten-free butternut squash pasta salad.
• Harvest Pasta Salad Butternut Squash: To embrace the full bounty of the season, consider adding other fall vegetables like roasted apples, pears, or sweet potatoes. This elevates it to a true celebration of autumn’s harvest, a perfect harvest pasta salad butternut squash.

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