Flavorful Fall Pasta Salad With Butternut Squash And Brussels

It was one of those crisp Texas afternoons when the light turned golden and the farmers’ market practically glowed with color. The stalls were overflowing with butternut squash, glossy Brussels sprouts, and baskets of Honeycrisp apples that caught the sun like jewels.

I went home with a bag full of fall, not quite sure what I’d make but already imagining the scent of roasted vegetables mingling with thyme and balsamic vinegar in my kitchen.

As the oven warmed up, the sound of the veggies sizzling on the pan brought a quiet kind of comfort. The squash softened into sweetness, the Brussels turned lightly crisp at the edges, and the apples added that perfect note of brightness. It reminded me that some of the best recipes come together not from a plan, but from a craving for warmth and color on a cool day.

By the time I tossed the roasted veggies with al dente pasta, tangy goat cheese, and a drizzle of maple-balsamic dressing, the whole dish felt like autumn in a bowl, rich, earthy, sweet, and satisfying. It’s the kind of pasta salad that stands beautifully on its own yet fits right into any holiday spread, making it perfect for gatherings or quiet weeknight dinners.

Short Description

Flavorful Fall Pasta Salad With Butternut Squash And Brussels is a vibrant autumn-inspired dish featuring roasted butternut squash, caramelized Brussels sprouts, crisp apples, and creamy goat cheese, all tossed in a maple-balsamic dressing. Nutritious, colorful, and easy to make ahead, it’s the perfect balance of sweet, savory, and tangy flavors for any cozy meal or festive gathering.

Key Ingredients

Salad Ingredients

• 8 oz pasta (rotini, penne, or fusilli; chickpea or lentil pasta optional for added protein)
• 2 cups butternut squash, diced
• 2 cups Brussels sprouts, trimmed and halved
• 1 Honeycrisp apple, diced
• 1 tbsp fresh thyme (or 1 tsp dried thyme)
• 3 tbsp extra-virgin olive oil
• Kosher salt and black pepper to taste
• ½ cup goat cheese, crumbled (or feta as an alternative)
• ¼ cup dried cranberries (optional)

Dressing Ingredients

• ¼ cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup (or honey)
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Tools Needed

• Baking sheet lined with parchment paper
• Large pot for boiling pasta
• Colander
• Mixing bowls
• Whisk or small jar with lid for dressing
• Wooden spoon or spatula

Cooking Instructions

Step 1: Roast the Vegetables
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and toss diced butternut squash and halved Brussels sprouts with olive oil, thyme, salt, and pepper. Roast for 20 minutes, then push them aside and add the diced apples. Continue baking for 10–15 minutes until everything is tender and lightly caramelized.

Step 2: Cook the Pasta
Bring salted water to a boil and cook pasta according to package directions, reducing cooking time by 1–2 minutes for al dente texture. Drain, reserving 1 tablespoon of pasta water, and toss with a drizzle of olive oil to prevent sticking. Let cool.

Step 3: Prepare the Dressing
In a small bowl or jar, whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper until emulsified. Taste and adjust sweetness or acidity as needed.

Step 4: Assemble the Salad
Once the veggies and pasta have cooled, combine them in a large bowl with goat cheese and cranberries (if using). Pour in the dressing and toss gently until everything is coated. Add extra salt or a splash of vinegar if needed before serving.

Why You’ll Love This Recipe

Balanced flavors — sweet, savory, and tangy in every bite

Packed with fall produce and nutrients

Easy to prepare ahead for gatherings or meal prep

Colorful and hearty enough to serve as a main or side

Naturally vegetarian and adaptable for gluten-free diets

Mistakes to Avoid & Solutions

Overcooked Pasta
Soft pasta can make the salad mushy.
Solution: Cook 1–2 minutes less than the package suggests, then cool it quickly with a drizzle of olive oil.

Crowded Roasting Pan
Overcrowding prevents caramelization.
Solution: Spread veggies in a single layer with space between them for even roasting.

Adding Dressing Too Early
Warm ingredients can make the cheese melt and dressing separate.
Solution: Let everything cool completely before tossing with dressing and cheese.

Serving and Pairing Suggestions

Serve at room temperature or chilled for best texture.

Perfect alongside roasted chicken, turkey, or salmon.

Add to a buffet spread for a colorful, hearty vegetarian option.

Pair with sparkling cider, white wine, or herbal iced tea for balance.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days.

If making ahead, keep dressing separate and mix before serving.

To refresh, toss with a drizzle of olive oil or extra dressing.

Avoid reheating; this salad tastes best served cool or at room temperature.

FAQs

1. Can I use frozen butternut squash?
Yes, but roast directly from frozen and add a few extra minutes to the baking time.

2. How can I make it vegan?
Skip the goat cheese or use a plant-based alternative. The dressing is already vegan-friendly.

3. What can I substitute for Brussels sprouts?
Try roasted broccoli, cauliflower, or kale for a similar texture and earthy flavor.

4. Can I serve this warm instead of chilled?
Absolutely — it’s delicious served slightly warm right after tossing.

5. How can I make it higher in protein?
Use chickpea or lentil pasta, or add grilled chicken or chickpeas.

Tips & Tricks

Toss the dressing again just before serving to ensure even coating.

Sprinkle toasted pecans or walnuts for extra crunch.

Use colorful pasta for a festive look during the holidays.

Add a pinch of red pepper flakes to the dressing for mild heat.

Recipe Variations

Sweet Potato Swap: Replace butternut squash with diced sweet potatoes; roast as directed. Adds a slightly richer sweetness.

Feta and Pomegranate Twist: Swap goat cheese for feta and add pomegranate seeds instead of cranberries for a bright, tangy flavor.

Warm Autumn Grain Bowl: Use farro or quinoa instead of pasta. Toss while warm with dressing for a cozy, protein-packed meal.

Final Thoughts

Cooking this salad always feels like capturing autumn in one bowl full of color, comfort, and simple joy. Each forkful brings together roasted vegetables, creamy cheese, and the subtle sweetness of maple dressing, creating a balance that feels both nourishing and indulgent.

It’s a dish that belongs on any table, from casual weekday meals to Thanksgiving gatherings. The best part is how effortless it feels once everything comes together, honest ingredients, roasted with care, turning into something vibrant and memorable. Every season has its star recipe, and for me, this one shines bright through fall.