A vibrant, autumn-inspired pasta salad featuring roasted maple-cinnamon squash, charred Brussels sprouts, and crunchy toasted pecans.
In Austin, fall doesn't always mean sweater weather, but it definitely means a shift in our kitchens. This Butternut Squash Pasta Salad is the perfect transition dish-it has all the cozy flavors of roasting vegetables and cinnamon, but it's served as a salad, making it ideal for those warm afternoons or holiday potlucks. It's a stunning "harvest bowl" in pasta form, combining the sweetness of maple-roasted squash with the savory char of Brussels sprouts and the tart chew of dried cranberries. Whether you serve it warm or at room temperature, it's a celebration of texture and color.
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The secret to this salad is roasting the vegetables separately (or separated on the sheet) to ensure they cook perfectly. The squash needs to soften and caramelize with the syrup, while the Brussels sprouts need high heat to get those delicious crispy edges without becoming mushy.
Why You'll Love This Recipe
- Sweet and Savory: The maple syrup and cinnamon on the squash contrast beautifully with the salty, charred Brussels sprouts.
- Texture Overload: Soft roasted veggies, chewy pasta, crunchy toasted pecans, and tart cranberries provide a perfect bite every time.
- Versatile Dressing: You can keep it simple with olive oil and balsamic, or go sweeter with a glaze or maple-lemon mix.
- Meal Prep Friendly: This salad actually tastes better after sitting for an hour, allowing the flavors to meld, making it great for lunches.
Ingredients
Roasted Vegetables
- Butternut Squash: 1 lb, peeled, seeded, and cubed into 1-inch pieces.
- Brussels Sprouts: 12 oz, trimmed and halved (remove yellow leaves).
- Flavoring for Squash: 1 tablespoon olive oil, 2 tablespoons maple syrup, and ½ teaspoon ground cinnamon.
- Flavoring for Sprouts: 2 tablespoons olive oil and salt to taste.
Salad Base
- Pasta: 8 oz short pasta (bow-tie/farfalle, penne, or fusilli work best).
- Pecans: 1 cup pecan halves.
- Cranberries: ½ cup dried cranberries (Craisins).
Dressing (Recommended Base)
- Balsamic: 3 tablespoons balsamic vinegar (or glaze).
- Oil: 2 tablespoons extra virgin olive oil.
How to Make Butternut Squash Pasta Salad
Roasting the Vegetables
Preheat your oven to 400°F ($200^{\circ}\text{C}$). Line a large baking sheet (or two medium ones) with parchment paper.
- For the Brussels Sprouts: In a bowl, toss the halved sprouts with 2 tablespoons of olive oil and salt. Place them on the baking sheet cut-side down. Roast for 20-25 minutes until the cut sides are nicely charred (not blackened) and the sprouts are tender.
- For the Squash: In a bowl, combine the cubed squash, 1 tablespoon olive oil, maple syrup, and cinnamon. Toss to coat evenly. Spread them in a single layer on the baking sheet. Roast for 20-25 minutes until softened and caramelized.
Note: You can roast these on the same large sheet pan if you keep them separated, as they have similar cook times.
Cooking the Pasta
While the vegetables roast, bring a large pot of water to a boil. Cook the pasta according to package instructions (usually 10-12 minutes) until al dente. Drain well.
Toasting the Pecans
Reduce the oven temperature to 350°F ($175^{\circ}\text{C}$) after the veggies are done. Place the pecans on a baking sheet and toast for about 5 minutes. Watch them closely! Nuts go from toasted to burnt in seconds. Remove them once they are fragrant and slightly darkened.
Assembly
In a large salad bowl, combine the roasted Brussels sprouts, roasted butternut squash, cooked pasta, toasted pecans, and dried cranberries.
Dressing the Salad
Choose your preferred dressing method (see options below) and drizzle it over the salad. Toss gently to combine so the squash cubes don't mash.
Salad Dressing Options
This salad is versatile. Choose the finish that suits your palate:
- Classic: Whisk 3-4 tablespoons balsamic vinegar with 2 tablespoons olive oil.
- Sweet & Tangy: Use a store-bought balsamic glaze or reduce balsamic vinegar with honey until thick.
- Citrus Burst: Whisk 2-3 tablespoons maple syrup with 2-3 tablespoons fresh lemon juice.
- Pomegranate: Use pomegranate molasses mixed with a little olive oil.
Common Mistakes to Avoid
- Boiling the Squash: Always roast the squash. Boiling it makes it waterlogged and dilutes the flavor, whereas roasting concentrates the sweetness.
- Overcooking Pasta: Since you are tossing this with heavy vegetables, cook the pasta al dente so it maintains its structure and doesn't turn into mush.
- Burning the Pecans: Set a timer for the nuts. 5 minutes is usually enough.
Tips and Tricks for Success
Cut Evenly Try to cut your butternut squash cubes into uniform 1-inch sizes. This ensures they all roast at the same rate so you don't end up with some mushy cubes and some hard raw ones.
Warm or Cold This salad is excellent served warm right after assembly, but it is equally delicious at room temperature, making it perfect for buffet-style gatherings.
Add Cheese If you aren't vegan/dairy-free, crumbling distinct cheeses like Feta, Goat Cheese (Chèvre), or Gorgonzola on top adds a creamy, salty element that pairs perfectly with the maple squash.
Variations
- Protein Boost: Add roasted chicken breast or chickpeas to turn this side dish into a full main course.
- Nut Swap: Walnuts or pumpkin seeds (pepitas) are great substitutes for pecans.
- Green Swap: If you dislike Brussels sprouts, try roasting broccoli florets or mixing in fresh raw spinach or arugula just before serving.
How to Serve
This salad is robust enough to stand alone as a light lunch, but it really shines as a side dish. It pairs perfectly with roasted turkey, glazed ham, or roast chicken, making it an excellent contender for Thanksgiving or Christmas menus. Serve it in a wide, shallow bowl to show off the vibrant colors of the squash and sprouts.
Make Ahead and Storage
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Reheating: This can be eaten cold, but if you prefer it warm, microwave gently or sauté quickly in a pan.
Make Ahead: You can roast the vegetables a day in advance. Assemble the salad and add the nuts and dressing just before serving to keep the crunch alive.
Recipe Notes / What I Learned
I learned that cinnamon is the bridge flavor in this dish. It might seem odd to put cinnamon on a pasta salad, but it connects the earthy squash and sweet maple syrup to the savory sprouts and pasta, making the whole dish feel cohesive and warm.
Nutrition Snapshot
Estimated per serving (6 servings): 380 calories, 18g fat, 8g protein, 55g carbohydrates.
Broccoli Bacon Ranch Pasta Salad
Equipment
- Large mixing bowl
- Medium mixing bowl
Ingredients
Group: Broccoli Bacon Salad
- 4 cups broccoli florets blanched and chopped into smaller bites
- 10 slices bacon cooked, drained of fat, and chopped
- 1 cup cherry tomatoes whole
- 1 cup sharp cheddar cheese shredded
- 1 cup sweet peas cooked
- 8 oz pasta shells cooked
Group: Ranch Dressing
- ⅔ cup mayo
- ½ cup milk
- 2 tablespoons dry Ranch mix
Instructions
- In a large bowl, combine chopped blanched broccoli, chopped cooked bacon, whole cherry tomatoes, shredded sharp cheddar cheese, cooked sweet peas, and cooked pasta shells.
- In a medium bowl, combine mayo and milk and add 1 or 2 tablespoons of dry Ranch mix. Mix well and taste to see if you need to add more dry Ranch mix to the dressing.
- Gradually add the salad dressing to the large bowl with the salad ingredients. Some people like lots of dressing on their salad, some don't - let your taste be your guide as far as how much dressing to add!
Notes
Nutrition
FAQs
Can I use frozen butternut squash?
Yes, you can use frozen cubed squash. However, frozen squash tends to be softer and holds more water, so it may not caramelize as well as fresh squash. You might need to roast it slightly longer to evaporate the moisture.
How do I peel a butternut squash easily?
Microwave the whole squash for 2 minutes first. This softens the skin just enough to make peeling with a vegetable peeler much easier and safer.
Is this recipe vegan?
Yes! As written, with the maple syrup and olive oil dressing, this recipe is naturally vegan and dairy-free.
