You know that feeling when autumn rolls in, and the world transforms into a kaleidoscope of orange, yellow, and brown? Imagine the smell of roasted butternut squash wafting through your kitchen, mingling with the earthy aroma of Brussels sprouts. That’s exactly what you get with this Fall Pasta Salad with Butternut Squash and Brussels—an irresistible medley that dances on your palate and warms your heart. Quick Cabbage Soup Recipe Pumpkin Wild Rice Soup This dish isn’t just a salad; it’s a cozy hug in a bowl that beckons you to celebrate the season. For more inspiration, check out this cozy butternut squash recipe recipe.

During a crisp autumn day last year, I made this fall pasta salad for my family gathering. As soon as I served it, my niece took one look and exclaimed, “Wow! This looks like fall exploded on my plate!” With its vibrant colors and rich flavors, this salad quickly became the star of our dinner table. Creamy Potato Bacon Chowder Perfect for potlucks or a cozy night in, every bite is a reminder of why we cherish those fleeting moments of togetherness.

Why You'll Love This Recipe

This Fall Pasta Salad with Butternut Squash and Brussels sprouts is simple to make and packed with flavor
The seasonal ingredients burst with color, making it visually appealing on any table setting
Enjoy it warm or cold, making it versatile for any occasion
Plus, it’s an excellent way to sneak in those veggies!
For more inspiration, check out this <a href="https://bubbleandboil.com/creamy-pepper-jack-pasta-a-cheesy-delight-in-30-minutes/" target="_blank" rel="noopener noreferrer">creamy pasta dish</a> recipe.
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I remember how everyone went back for seconds at that gathering; even Uncle Mike who swears he only eats meat!
<img data-pin-title="Delightful Fall Pasta Salad with Butternut Squash & Brussels" src="https://kitchenyes.com/wp-content/uploads/2025/12/Image_1-27.png" alt="Recipe preparation" class="wp-image aligncenter" />
<h2>Essential Ingredients</h2>
Here’s what you’ll need to make this delicious dish:
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Pasta: Use your favorite pasta shape like fusilli or farfalle; they hold the dressing beautifully.
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Butternut Squash: Choose firm squash without blemishes; it adds sweetness when roasted.
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Brussels Sprouts: Fresh Brussels are best; trim the stems for even cooking.
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Olive Oil: A good quality extra virgin olive oil enhances flavor; drizzle generously before roasting.
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Maple Syrup: Adds a touch of sweetness; opt for pure maple syrup for maximum flavor.
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Apple Cider Vinegar: Brightens up the salad with acidity; choose unfiltered for extra depth.
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Feta Cheese: Crumbled feta adds creaminess; feel free to substitute with goat cheese if preferred.
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Fresh Herbs (like parsley or thyme): Adds freshness and color; chop finely before adding.
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The full ingredients list, including measurements, is provided in the recipe card directly below.
<h2>Let’s Make it Together</h2>
Prepare the Ingredients: Start by preheating your oven to 400°F (200°C)
Chop the butternut squash into cubes and halve the Brussels sprouts
You want everything bite-sized!
Toss with Olive Oil and Seasonings: In a large bowl, drizzle olive oil over the chopped vegetables. <a href="https://kitchenyes.com/hearty-vegetable-beef-soup-a-comforting-bowl-of-goodness/">Hearty Vegetable Beef Soup</a> Sprinkle salt, pepper, and maple syrup before tossing everything together until well-coated.
Roast Vegetables to Perfection: Spread the seasoned veggies on a baking sheet lined with parchment paper
Roast them in your preheated oven for about 25-30 minutes until they’re golden brown and caramelized.
Cook Pasta Al Dente: While your veggies roast away, cook pasta according to package instructions until al dente
Drain and rinse under cold water to stop cooking.
Combine Everything in a Big Bowl: In a large mixing bowl, combine roasted vegetables with cooked pasta
Drizzle apple cider vinegar over everything while gently folding in crumbled feta cheese.
Add Fresh Herbs and Serve!: Toss everything together one last time while sprinkling fresh herbs on top
Serve immediately or chill it in the fridge before serving—it’s delicious either way!
Now you have an amazing Fall Pasta Salad with Butternut Squash and Brussels ready to impress!
[info_box title="You Must Know"] This Fall Pasta Salad with Butternut Squash and Brussels is a delightful dish that perfectly embodies autumn
The vibrant colors and comforting flavors create a warm atmosphere, making it ideal for gatherings
Plus, it’s versatile enough to serve as a side or a main dish!

Perfecting the Cooking Process

Start by roasting the butternut squash and Brussels sprouts while cooking the pasta. This ensures everything is ready at the same time, maximizing flavor and texture.

Add Your Touch

Feel free to swap in your favorite veggies, like kale or spinach, or add nuts for crunch. Experimenting with different cheeses can elevate this salad even further!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, gently warm in the microwave or on the stovetop with a splash of olive oil.

Chef's Helpful Tips

When selecting butternut squash, choose ones that feel heavy for their size; they’re usually sweeter
Avoid overcooking Brussels sprouts; they should be tender yet crisp
For added flair, drizzle balsamic glaze before serving to enhance flavors beautifully

Sometimes I whip up this pasta salad for potlucks, and it never fails to impress! Friends rave about the flavors while I secretly bask in my culinary glory.

FAQ

Can I make this Fall Pasta Salad vegetarian?

Absolutely! This recipe is already vegetarian-friendly and can easily accommodate vegan options.

What other ingredients can I add to this salad?

Try adding cranberries or goat cheese for extra flavor and texture that complements the fall theme.

How can I prepare this salad ahead of time?

You can roast the vegetables and cook the pasta a day before serving for easy assembly later.

Fall Pasta Salad with Butternut Squash and Brussels Sprouts

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Author: Mia Miralles
Total Time: 45 minutes
Yield: Serves 6

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Description

This vibrant Fall Pasta Salad is a celebration of autumn, featuring roasted butternut squash and Brussels sprouts tossed with pasta and a tangy dressing. It’s not just a salad; it’s comfort food that captures the essence of the season in every bite. Perfect for gatherings or cozy dinners, this dish brings warmth and joy to your table.

Ingredients

Scale

8 oz pasta (fusilli or farfalle)
2 cups butternut squash, cubed
2 cups Brussels sprouts, halved
3 tbsp olive oil
2 tbsp pure maple syrup
2 tbsp apple cider vinegar
1/2 cup crumbled feta cheese
1/4 cup fresh parsley or thyme, chopped
Salt and pepper to taste

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Instructions

Preheat oven to 400°F (200°C).
Chop butternut squash into cubes and halve Brussels sprouts.
In a large bowl, toss vegetables with olive oil, maple syrup, salt, and pepper.
Spread veggies on a baking sheet lined with parchment paper; roast for 25-30 minutes until golden brown.
Cook pasta according to package instructions until al dente; drain and rinse under cold water.
In a large bowl, combine roasted vegetables with cooked pasta. Drizzle with apple cider vinegar and gently fold in feta cheese.
Add fresh herbs, toss again, and serve warm or chilled.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 cup (210g)
Calories: 310
Sugar: 6g
Sodium: 320mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 6g
Protein: 8g
Cholesterol: 15mg

Delightful Fall Pasta Salad with Butternut Squash & Brussels