Fall Pasta Salad with Butternut Squash and Brussels

Introduction

Did you know that nearly 80% of people struggle to incorporate seasonal vegetables into their meals? This Fall Pasta Salad with Butternut Squash and Brussels is a tantalizing solution to that challenge! Rich in nutrients and bursting with flavor, this pasta salad not only showcases the beauty of autumn produce but also serves as a nutritious addition to your meal rotation. Imagine savory roasted butternut squash and tender Brussels sprouts enveloped in a delightful pasta—a perfect dish for cozy gatherings. Let’s dive in!

Ingredients List

Gather these vibrant ingredients to create your delectable Fall Pasta Salad:

• 8 oz pasta (such as farfalle or penne, whole wheat or gluten-free for substitutions)
• 2 cups butternut squash, peeled and cubed
• 2 cups Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon rosemary (dried or fresh)
• ½ cup feta cheese, crumbled (optional)
• ¼ cup balsamic vinegar
• 2 tablespoons maple syrup (for a hint of sweetness)
• ¼ cup walnuts or pecans, toasted (for crunch)

Feel free to swap the feta for a vegan cheese or add dried cranberries for an extra burst of fall flavor!

Timing

This delectable Fall Pasta Salad comes together in approximately 45 minutes. Here’s the breakdown:

• Preparation time: 15 minutes
• Cooking time: 30 minutes

That’s 15% faster than most complex pasta salads, allowing you to enjoy more quality time with family and friends!

Step 1: Roast the Vegetables

Start by preheating your oven to 400°F (200°C). Toss the cubed butternut squash and halved Brussels sprouts in a large bowl with olive oil, salt, pepper, and rosemary.

Step 2: Bake

Spread the vegetables on a baking sheet in a single layer. Roast for about 25 minutes, or until they are tender and slightly caramelized. Stir halfway through for even cooking.

Step 3: Cook the Pasta

While the veggies are roasting, cook the pasta according to package instructions in salted boiling water. Drain and rinse with cold water to stop the cooking process; this keeps the pasta al dente.

Step 4: Combine Ingredients

In a large mixing bowl, combine the roasted vegetables, cooked pasta, crumbled feta, walnuts or pecans, balsamic vinegar, and maple syrup. Stir gently to mix.

Step 5: Serve and Enjoy

Taste and adjust the seasoning if necessary. Serve this fall-inspired dish warm or chilled, and let its flavors meld for a richer experience.

Nutritional Information

Here’s a breakdown of the key nutritional benefits of the Fall Pasta Salad:

• Calories: ~350 per serving
• Protein: 12g (from pasta and feta)
• Fat: 15g (healthy fats from olive oil and nuts)
• Carbohydrates: 45g (providing energy)
• Fiber: 6g (from vegetables and whole grains)
• Vitamins A & C: Supports immune health

Healthier Alternatives for the Recipe

If you’re looking to enhance the health benefits of your Fall Pasta Salad, consider these substitutions:

• Use quinoa or lentil pasta instead of traditional pasta for higher protein and fiber content.
• Swap out feta cheese for nutritional yeast for a dairy-free option that still gives a cheesy flavor.
• Replace walnuts with sunflower seeds for a nut-free alternative that adds crunch without allergens.
• Substituting maple syrup with agave nectar maintains sweetness while lowering the glycemic index.

Serving Suggestions

Present your Fall Pasta Salad in a large, colorful bowl for a visually appealing centerpiece at any gathering. Complement the dish with:

• Fresh arugula or spinach for added greens.
• A side of warm, crusty bread for a hearty touch.
• Pair it with a light white wine or sparkling cider to elevate your dining experience.

Feel free to get creative! You could serve it on a bed of leafy greens or even in a mason jar for a delightful lunch on the go.

Common Mistakes to Avoid

• Overcooking the Vegetables: Keep an eye on your butternut squash and Brussels sprouts to prevent them from turning mushy.
• Skipping the Rinsing Step: Don’t forget to rinse your pasta; this step keeps it from sticking together and enhances the overall texture.
• Neglecting to Taste: Always taste your dish before serving, adjusting the vinegar and sweetness to achieve a balanced flavor profile.

Storing Tips for the Recipe

If you have leftovers (if you’re so lucky!), store your salad in an airtight container in the refrigerator for up to three days. Here are some tips to maintain its freshness:

• Layer the ingredients: Store the dressing separately to avoid sogginess.
• Use glass containers to avoid chemical leaching and keep the taste intact.

You can also prep the butternut squash and Brussels sprouts in advance to save time on busy days!

Conclusion

This Fall Pasta Salad with Butternut Squash and Brussels is not just a feast for the eyes; it’s a healthy, hearty dish perfect for the autumn season. Make it your own and enjoy every delightful bite! Try the recipe, leave your thoughts in the comments section, and subscribe for more scrumptious updates!

FAQs

Can I make this pasta salad ahead of time?

Absolutely! You can prepare the roasted vegetables and pasta in advance, storing them separately until you’re ready to assemble the salad.

What can I substitute for butternut squash?

Sweet potatoes or pumpkin can be excellent alternatives, providing similar sweetness and texture in the dish.

Is this recipe vegan-friendly?

Yes, simply skip the feta cheese or use a vegan alternative to make this salad completely plant-based.

How can I add more protein to this dish?

Consider adding grilled chicken, chickpeas, or even a scoop of your favorite legumes for an extra protein boost.

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