Delicious Fall Pasta Salad Butternut Squash Brussels Boost
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Author:sophiebennet
Total Time:45 minutes
Yield:4 servings 1x
Description
Savor a delicious fall pasta salad featuring butternut squash Brussels Perfectly balanced this dish boosts any autumn meal with vibrant flavors
Ingredients
Scale
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
¼ cup walnuts or pecans, toasted
Instructions
Preheat 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.
Spread the vegetables on a baking sheet in a single layer. Roast for about 25 minutes, or until they are tender and slightly caramelized, stirring halfway through.
While the veggies are roasting, cook the pasta according to package instructions in salted boiling water. Drain and rinse with cold water.
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.
Taste and adjust the seasoning if necessary. Serve warm or chilled.
