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HomeCookingButternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries

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


Butternut Squash Pasta Salad is a scrumptious Fall consolation meals excellent for cozy chilly nights. This meatless vacation aspect dish is bursting with Autumn flavors and spices (cinnamon and maple syrup) and can make a terrific addition to your conventional Thanksgiving or Christmas menu.

Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries in a white bowl.

Butternut Squash Pasta Salad

This pasta salad options oven-roasted Fall veggies (butternut squash and Brussels sprouts), toasted pecans, dried cranberries, and bow-tie pasta (farfalle). The flavors are each candy and savory with a number of Autumn spices and flavors: cinnamon and maple syrup. It is a terrific Thanksgiving and Christmas aspect dish that may grace any vacation desk along with conventional vacation favorites, resembling inexperienced beans, potatoes, and stuffing.

This recipe has been impressed by a brilliant in style reader-favorite roasted butternut squash and Brussels sprouts aspect dish for Thanksgiving.

Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries in a white bowl.

Why you will like it

  • Make one thing completely different for the vacations. Usually, conventional Thanksgiving and Christmas aspect dishes may be full of wealthy, heavy, and creamy components. This butternut squash pasta salad, nonetheless, is a lighter aspect dish that options a number of seasonal veggies, nuts, and dried fruit. There is no such thing as a cream and no cheese.
  • Festive presentation. Conventional vacation aspect dishes, whereas scrumptious and comforting, usually lack coloration and the visible “wow” issue. This pasta salad will add vibrancy and a festive look to any vacation desk!
  • Tremendous simple to make. Roast Brussels sprouts and butternut squash on the similar time within the oven. Prep the remainder of the components (pasta, pecans, and cranberries) whilst you roast every little thing within the oven.

Major components

  • Butternut squash is a superb supply of nutritional vitamins A, B6, C, and E, in addition to a number of minerals, together with magnesium, manganese, and potassium. Butternut squash can be wealthy in dietary fiber. This excellent vegetable is understood for its subtly candy and nutty taste. On this recipe, butternut squash is roasted with olive oil and acquires a pleasant smooth texture on the within with a bit crunch on the skin.
  • Bow Tie Pasta. This recipe makes use of an Italian pasta, known as Farfalle, or bow tie pasta. The bow-tie form of this pasta works very properly with the cubed butternut squash and provides an interesting look to your dinner. Prepare dinner bow-tie pasta al dente for the most effective texture.
  • Brussels sprouts are cruciferous leaf greens that appear like tiny cabbages. They’re excessive in fiber and really nutritious. Brussels sprouts are a great supply of vitamin Okay and vitamin C.
  • Nuts. Pecans add crunch and texture to this stuffed winter squash. Or, use walnuts.
  • Dried cranberries. They add sweetness to the butternut squash pasta salad.

Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries on a white plate.

How one can reduce and peel butternut squash

Whereas it may appear troublesome to peel and slice butternut squash, it is simpler than you suppose. Right here is how I do it:

  • Security first! Watch out and listen always because the squash has a tough exterior that may be slippery. Take note of security and hold your fingers away from the knife to keep away from harm. Use a pointy knife and a non-slip reducing board.
  • Reduce the highest and the underside components of the squash so to stand it upright.
  • Place the squash standing upright on a reducing board – with a heavier “bulb” formed finish standing on a reducing board. Maintain the highest of the squash regular with one hand, and use a knife to peel the pores and skin in downwards motions towards the reducing board away from the hand that holds the highest of the squash regular.
  • Tip: You can too use a vegetable peeler. On this case, buy a model new, sharp vegetable peeler to make use of on a tough butternut squash pores and skin.
  • After peeling the squash, fastidiously slice the squash in half.
  • Scrape the seeds out of every squash half with a big spoon.
  • Place one squash half reduce aspect down on a reducing board and slice it into about 1 or 2-inch thick strands lengthwise in downwards motions towards the reducing board away out of your fingers. Repeat with the opposite half of the squash.
  • Then, merely slice thick strands of squash into cubes.

Substitution, variations, and recipe notes

  • Make it gluten-free by utilizing gluten-free pasta.
  • Nuts. You need to use toasted pecans or walnuts on this recipe. Candied nuts would work nice too. Or, skip the nuts and use toasted pumpkin seeds, as an alternative.
  • Dried fruit. You need to use dried cranberries, blueberries, figs, or cherries.
  • Line the baking sheet with parchment paper. The parchment paper retains roasted butternut squash good and crispy. It additionally minimized the cleanup.
  • Keep away from overcrowding when roasting. When including cubed butternut squash to the parchment-lined baking sheet, don’t overcrowd the cubes. Retaining the cubes separate will guarantee they get crispy and crunchy.
  • Serve this Autumn aspect dish heat or at room temperature (not fridge chilly).

Make forward suggestions

  • Butternut squash pasta salad may be made as much as 2 days prematurely. It retains properly refrigerated.
  • If making this prematurely, you may make every little thing prematurely and mix it in a salad, besides the pecans. Add them proper earlier than serving to protect their crunch.

Storage suggestions

  • Refrigerate the leftover pasta salad in an hermetic container for as much as 4 days. For greatest outcomes, do not combine the pecans with the salad, and add them solely proper earlier than serving to forestall them from getting soggy.
  • I don’t advocate freezing this dish.

Different butternut squash pasta recipes

Different butternut squash aspect dishes

Listed below are different colourful, vibrant, and festive Thanksgiving aspect dishes that use butternut squash as a star ingredient. These recipes are additionally nice for different Fall and Winter holidays, resembling Christmas and New 12 months’s eve.

Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries in a white bowl.

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

Butternut Squash Pasta Salad is a scrumptious Fall consolation meals excellent for cozy chilly nights. This meatless vacation aspect dish is bursting with Autumn flavors and spices (cinnamon and maple syrup) and can make a terrific addition to your conventional Thanksgiving or Christmas menu.

Prep Time 20 minutes

Prepare dinner Time 20 minutes

Whole Time 40 minutes

Course Facet Dish

Delicacies American

Servings 6 servings

Energy per serving 472 kcal

Writer: Julia

Components

Roasted Brussels Sprouts:

  • 12 oz Brussels sprouts ends trimmed, yellow leaves eliminated, every sliced in half
  • 2 tablespoons olive oil
  • ¼ teaspoon Salt to style

Roasted Butternut Squash:

  • 1 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (I used butternut squash that was 7.5 inches lengthy)
  • 1 tablespoon olive oil
  • 2 tablespoons maple syrup
  • ½ teaspoon floor cinnamon

Different Components:

  • 8 oz pasta
  • 1 cup pecan halves
  • ½ cup dried cranberries
  • 3 tablespoons balsamic vinegar or glaze
  • 2 tablespoons additional virgin olive oil elective

Directions 

How one can roast Brussels Sprouts

  • Preheat oven to 400 F. Line the baking sheet with parchment paper.

  • In a medium bowl, mix halved Brussels sprouts, 2 tablespoons of olive oil, salt (to style), and toss to mix. 

  • Add Brussels sprouts reduce sides down onto a parchment paper-lined baking sheet, and roast within the oven at 400 F for about 20-25 minutes. The reduce sides needs to be properly and partially charred however not blackened (see my images).

How one can roast Butternut Squash

  • Preheat oven to 400 F. Line the baking sheet with parchment paper.

  • In a medium bowl, mix cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to combine.

  • Place butternut squash in a single layer on the baking sheet. Roast for 20-25 minutes, till softened.

  • Notice: You may roast each Brussels sprouts and butternut squash on 2 separate baking sheets or on one giant baking sheet on the similar time, on the identical rack within the oven – that’s what I did.

Prepare dinner pasta

  • Whereas the veggies are roasted within the oven, carry a big pot of water to a boil. Add pasta and prepare dinner in keeping with package deal directions, often about 10 or 12 minutes. Drain.

How one can toast pecans

  • Toast the pecans for about 5 minutes (perhaps a bit longer) within the preheated oven at 350 F till they get darker in coloration.  

  • Notice: pecans burn actually quick, so be certain to verify the nuts after 5 minutes and regularly afterwords. 

Meeting

  • In a big bowl, mix roasted Brussels sprouts, roasted butternut squash, cooked and drained pasta, pecans, and cranberries, and blend to mix. 

Salad dressing choices

  • There are 3 salad dressing choices which you can drizzle over this butternut squash salad:

  • Choice 1. Drizzle the salad with balsamic glaze (store-purchased) or home made. To make a balsamic glaze, mix 1 cup of balsamic vinegar + ¼ cup of honey or brown sugar and prepare dinner it down till lowered at the least by half. Consistency needs to be thick sufficient to coat the again of the spoon however shouldn’t be overly thick.

  • Choice 2. Mix 3 or 4 tablespoons of balsamic vinegar and a pair of tablespoons of olive oil in a small bowl and whisk to emulsify.

  • Choice 3. Use 2 or 3 tablespoons of maple syrup as a salad dressing. Or, add 1 or 2 tablespoons of maple syrup to the earlier 2 salad dressing choices.

Vitamin

Vitamin Data

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

Quantity per Serving

% Day by day Worth*

* % Day by day Values are based mostly on a 2000 calorie eating regimen.

The dietary info on this web site is just an estimate and is supplied for comfort and as a courtesy solely. The accuracy of the dietary info for any recipe on this web site isn’t assured. It shouldn’t be used as an alternative choice to knowledgeable nutritionist’s recommendation.

Key phrase butternut squash pasta salad, fall pasta salad, thanksgiving pasta salad

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