Name: Butternut Squash Pasta Salad: Colorful Fall Flavor Fest
Prep time: 30 min
Cook time: 25 min
Total time: 85 min
Ingredients: 4 cups Brussels Sprouts (trimmed and halved); 4 cups Butternut Squash (peeled, seeded, and cut into 1-inch cubes); 8 ounces Pasta (Farfalle) (or gluten-free pasta); 1 cup Pecan Halves (toasted if preferred); 1 cup Dried Cranberries (or substitute with raisins); 4 tablespoons Olive Oil (or avocado oil); 1 teaspoon Salt (to taste); 1 teaspoon Ground Cinnamon; 2 tablespoons Maple Syrup (or honey/agave syrup); 1/4 cup Balsamic Vinegar/Glaze (or lemon juice); 2 tablespoons Extra Virgin Olive Oil (optional)

As the leaves turn golden and the air carries the scent of cinnamon, I find comfort in warm, hearty dishes that capture the essence of fall. One such treasure in my recipe box is the Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries. This delightful salad is not only a stunning centerpiece for your Thanksgiving table but also a quick and wholesome vegetarian dish that can brighten any meal. Imagine tender bow-tie pasta tossed with roasted Brussels sprouts, sweet butternut squash, crunchy pecans, and tart cranberries, all lightly kissed by spices reminiscent of autumn. This dish brings together textures and flavors that not only satisfy your palate but also nourish the body—perfect for those cozy nights when comfort food is calling. Curious how to whip up this festive delight? Let’s dive into the ingredients and steps that will elevate your fall cooking!

Why Is This Salad a Fall Favorite?

Colorful Vibrance: This Butternut Squash Pasta Salad is a feast for the eyes, featuring brilliant hues of orange, green, and red that embody the season’s charm.

Hearty & Satisfying: The combination of roasted vegetables and pasta is both filling and comforting, making it perfect for any fall gathering or cozy weeknight dinner.

Nutty Crunch: With toasted pecans, each bite delivers a delightful crunch that beautifully contrasts with the tender squash and pasta.

Versatility Galore: This dish can serve as a standout side for holiday meals or as a light main course. For more protein, consider pairing it with roasted chicken or chickpeas.

Easy Make-Ahead: Perfect for busy hosts, you can prepare this salad a day ahead. Just add the dressing and nuts right before serving for that fresh, crisp texture.

Seasonal Delight: Capture the essence of autumn with every bite, making this salad a must-have for Thanksgiving tables and seasonal gatherings alike!

Butternut Squash Pasta Salad Ingredients

For the Salad
• Brussels Sprouts – A savory addition to enhance flavor and texture, trimmed and halved for even roasting.
• Butternut Squash – Provides a natural sweetness and hearty substance, peeled, seeded, and cut into 1-inch cubes.
• Pasta (Farfalle) – Acts as the salad’s base, offering structure; feel free to use gluten-free pasta if needed.
• Pecan Halves – Adds a delightful crunch and nutty flavor; can be toasted for deeper taste, or substitute with walnuts.
• Dried Cranberries – Introduces a tart contrast to the sweetness of squash; raisins can be a quick substitute.

For Roasting
• Olive Oil – Essential for roasting veggies, enhancing flavors; can be swapped with avocado oil for a different twist.
• Salt – Elevates overall taste; adjust the amount to fit your preference.
• Ground Cinnamon – Offers warmth and seasonal spice, crucial for that autumn flavor profile.
• Maple Syrup – Adds a touch of natural sweetness; honey or agave syrup can be used as alternatives.

For the Dressing
• Balsamic Vinegar/Glaze – Enhances the flavors beautifully; opt for lemon juice for a lighter, brighter taste.
• Extra Virgin Olive Oil – An optional dressing base that enriches the salad.

This Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries is not just a dish; it’s a delightful experience that captures the flavors of fall!

Step‑by‑Step Instructions for Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries

Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). Line two baking sheets with parchment paper to ensure easy cleanup. As the oven warms, gather your Brussels sprouts and butternut squash, preparing for the roasting process that will bring out their natural sweetness and enhance their flavors in the Butternut Squash Pasta Salad.

Step 2: Roast the Brussels Sprouts
In a mixing bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil and a generous pinch of salt until they are well-coated. Spread the sprouts evenly on one of the prepared baking sheets. Roast in the preheated oven for 20-25 minutes, turning halfway through, until they are golden and charred around the edges—this adds a delightful depth of flavor.

Step 3: Roast the Butternut Squash
While the Brussels sprouts are roasting, prepare the butternut squash. In a separate bowl, combine the cubed squash with another 2 tablespoons of olive oil, along with maple syrup and ground cinnamon. Toss until the squash is well-coated, then spread it in a single layer on the second baking sheet. Roast alongside the Brussels sprouts for about 20-25 minutes or until fork-tender and caramelized.

Step 4: Cook the Pasta
As your vegetables roast, bring a large pot of salted water to a boil. Add the bow-tie pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta, rinse it under cold water to stop the cooking process, and set it aside to cool slightly, ensuring it remains fresh for the Butternut Squash Pasta Salad.

Step 5: Toast the Pecans
In a small skillet over medium heat, add the pecan halves and toast them for about 5 minutes, stirring occasionally. Keep an eye on them to avoid burning; they’re ready when fragrant and golden. Once toasted, remove them from the heat and let them cool, as this will add a delightful crunch to your Butternut Squash Pasta Salad.

Step 6: Combine the Ingredients
In a large mixing bowl, combine the roasted Brussels sprouts, butternut squash, drained pasta, toasted pecans, and dried cranberries. Gently toss all the ingredients together until well mixed, allowing the flavors to marry beautifully. The colorful medley truly embodies the essence of autumn, setting the stage for your Butternut Squash Pasta Salad.

Step 7: Dress the Salad
Finally, drizzle your salad with your choice of dressing—balsamic vinegar, balsamic glaze, or a sprinkle of maple syrup. Add a splash of extra virgin olive oil if you prefer a creamier texture. Toss the salad gently to coat everything evenly, ensuring each bite is infused with that sweet and tangy goodness that elevates this festive dish.

How to Store and Freeze Butternut Squash Pasta Salad

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making for a delicious next-day lunch!

Freezer: For longer storage, freeze the salad without dressing and nuts in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before serving.

Reheating: If you prefer to enjoy it warm, gently reheat the salad in a skillet over low heat, adding a splash of olive oil to keep it moist.

Serving Tip: Always add the pecans and dressing just before serving to maintain that delightful crunch in your Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries.

What to Serve with Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries

As the colors of autumn dance across your table, pairing this vibrant salad can take your meal to the next level.

Savory Roasted Chicken: Juicy, herb-marinated chicken complements the sweetness of the salad perfectly, creating a well-rounded dish that’s fit for any gathering. The richness of the chicken balances the fresh, tangy notes of the salad beautifully.
Creamy Garlic Mashed Potatoes: Smooth and buttery potatoes add a comforting texture that contrasts the crunch of pecans in the salad. They’re a classic side that never fails to impress and provides an inviting warmth to your fall feast.
Maple-Glazed Carrots: These sweet, tender carrots harmonize with the maple syrup in your salad, bringing forth a symphony of flavors that echo the autumn season. Their bright orange color enhances the visual appeal of your meal.
Brussels Sprouts with Bacon: For an extra savory kick, pairing roasted Brussels sprouts cooked with crispy bacon will echo the flavors in your salad yet deepen the umami experience. The saltiness of the bacon adds a delightful crunch.
Quinoa Cakes: Light and fluffy, these cakes can be made in advance, adding a protein-packed option to your spread. Their nutty flavor and satisfying texture enhance the salad without overpowering it.
Sparkling Cider: Refreshing and lightly sweet, this drink embodies fall flavors and adds a festive touch to your meal, perfect for toasting with family and friends during holiday celebrations.
Pumpkin Spice Cheesecake: End your meal on a sweet note with this rich dessert that echoes the flavors of the season. The creamy texture complements the salad’s vibrant flavors, leaving a lasting impression.

These pairings will surely elevate your Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries into a memorable meal, capturing the essence of fall on your table.

Butternut Squash Pasta Salad Variations

Feel free to play around with this recipe—your taste buds will thank you for the adventure!

Green Bean Swap: Replace Brussels sprouts with fresh green beans for a bright crunch.
A green bean version maintains the salad’s vibrancy while adding a delightful snap to each bite.
Protein Boost: Toss in crumbled feta or chickpeas for added protein and richness.
This twist makes the salad heartier, perfect for a satisfying main dish or a perfect side.
Different Squash: Experiment with seasonal squashes or even sweet potatoes instead.
Each alternative introduces a unique flavor profile, keeping your fall menu exciting!
Toasted Almonds: Swap pecans with toasted almonds for a milder, nutty flavor.
Almonds give a distinct crunch, and their subtle sweetness complements the dish beautifully.
Honey Glaze: Use honey instead of maple syrup for a different sweet note.
This swap infuses the salad with a floral essence, bringing a fresh spin to the classic flavors.
Cranberry Chutney: Incorporate cranberry chutney instead of just dried cranberries for a punchy kick.
The added tanginess not only dazzles the palate but also enhances the overall fall theme of the dish.
Spicy Kick: Add a pinch of cayenne or red pepper flakes for a gentle heat.
This twist adds an exciting contrast to the sweetness of the squash and cranberries, perfect for those who love a touch of spice.
Lemon Zest Finish: Brighten up the flavors by adding a zest of lemon to the dressing.
A little citrusy brightness elevates the palate and makes this salad absolutely refreshing.

For more delightful recipes to complement your fall festivities, check out my Butternut Squash Soup or treat yourself with a satisfying Cajun Pasta Shrimp. Your autumn table is about to shine!

Expert Tips for Butternut Squash Pasta Salad

Fresh Ingredients: Use fresh Brussels sprouts for the best flavor; frozen can alter the texture, leading to a soggy salad.
Check Pecans: Keep a close eye on the pecans while toasting; they can burn quickly. Aim for a fragrant, lightly golden color.
Mixing Temperature: Allow the roasted vegetables to cool slightly before combining them with pasta. This helps prevent the pasta from becoming mushy in the Butternut Squash Pasta Salad.
Adjusting Sweetness: Taste the salad before serving; you can always adjust the sweetness by adding more maple syrup or balsamic glaze as desired.
Chill for Flavor: If time allows, let the salad sit for about 30 minutes after dressing. This allows the flavors to meld beautifully.

Make Ahead Options

These Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries is perfect for meal prep, saving you time during busy fall evenings! You can roast the Brussels sprouts and butternut squash up to 24 hours in advance, allowing their rich flavors to deepen. Store them in separate airtight containers in the refrigerator to maintain their quality. The pasta can also be cooked ahead and refrigerated for up to 3 days; just toss it with a drizzle of olive oil to prevent sticking. When you’re ready to serve, combine all ingredients and drizzle with your chosen dressing. This way, you’ll enjoy a delicious, hassle-free meal that’s just as delightful as when it was freshly made!

Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries Recipe FAQs

What is the best way to choose butternut squash?
Absolutely! Look for squash that feels heavy for its size and has a smooth, tan skin without any dark spots or blemishes. A ripe butternut squash should be solid and slightly golden at the bottom, indicating that it’s at its peak ripeness.

How should I store leftover Butternut Squash Pasta Salad?
To store your salad, place it in an airtight container in the refrigerator, where it will stay fresh for up to 3 days. The flavors will deepen, making it even more delicious the next day! Just remember to keep the dressing and nuts separate until serving for the best texture.

Can I freeze Butternut Squash Pasta Salad?
Certainly! To freeze, prepare the salad without dressing and nuts, then pack it into a freezer-safe container. It can last in the freezer for up to 2 months. When you’re ready to enjoy it again, simply thaw it in the fridge overnight and add the fresh ingredients back in before serving for a delightful crunch.

What should I do if my pecans burn while toasting?
Very! If your pecans start to burn, it’s a good idea to remove them from heat immediately. Keep a close eye on them, as they can go from toasted to burnt in just seconds. Once they’re fragrant and lightly golden, you know they’re just right!

Is this pasta salad suitable for those with nut allergies?
Absolutely! If you’re serving someone with nut allergies, you can simply leave the pecans out or substitute them with toasted sunflower seeds or pumpkin seeds for a similar crunch. Just make sure to check the labels for any hidden allergens in other ingredients as well.

Can I make this salad in advance?
Of course! This Butternut Squash Pasta Salad can be prepared a day in advance. Just keep the dressing and the toasted nuts separate until you’re ready to serve to maintain their freshness and texture. It’s a great option for stress-free entertaining!