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Fall Pasta Salad with Butternut Squash and Brussels

Fall Pasta Salad with Butternut Squash and Brussels
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Enjoy vibrant flavors of fall with this Fall Pasta Salad with Butternut Squash and Brussels. Easy to make and perfect for any gathering!

Ingredients

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  • 8 oz rotini pasta
  • 2 cups Brussels sprouts, diced
  • 2 cups butternut squash, diced
  • 2 cups honeycrisp apples, diced
  • 4 oz goat cheese (or feta)
  • ¼ cup balsamic vinegar
  • â…“ cup extra-virgin olive oil
  • 1 Tbsp fresh thyme, chopped (or 1 tsp dried thyme)
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 Tbsp dijon mustard
  • 1 Tbsp maple syrup
  • 1 clove garlic, minced

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a bowl, toss butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper. Roast for about 20 minutes.
  3. After 20 minutes, add diced apples to the baking sheet and roast for an additional 10-15 minutes until tender.
  4. Meanwhile, cook rotini pasta according to package instructions until al dente. Drain and set aside.
  5. Whisk together dressing ingredients: olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper.
  6. In a large bowl, combine roasted vegetables with pasta. Crumble goat cheese on top and drizzle with dressing; gently toss to combine.

Nutrition

Find it online: https://chopandcooktips.com/fall-pasta-salad-with-butternut-squash-and-brussels/