Butternut Squash Pasta Salad with Brussels Sprouts & Pecans
Introduction
Hearty, colourful, and packed with seasonal flavours, this Butternut Squash Pasta Salad with Brussels Sprouts & Pecans is a wholesome dish that perfectly blends roasted vegetables, tender pasta, crunchy pecans, and a bright homemade vinaigrette. Every bite offers a delicious balance of sweet roasted squash, caramelised Brussels sprouts, nutty pecans, and fresh herbs, making it an ideal salad for autumn gatherings, meal prep, holiday tables, or satisfying lunches.
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Butternut Squash Pasta Salad with Brussels Sprouts & Pecans
Ingredients
Roasted Brussels Sprouts:
12 oz Brussels sprouts, ends trimmed, yellow leaves removed, halved
2 tablespoons olive oil
¼ teaspoon salt, to taste
Roasted Butternut Squash:
1 lb butternut squash, peeled, seeded, and cubed into 1-inch cubes
1 tablespoon olive oil
2 tablespoons maple syrup
½ teaspoon ground cinnamon
Other Ingredients:
8 oz pasta (any short pasta like penne, fusilli, or bowties)
1 cup pecan halves
½ cup dried cranberries
3 tablespoons balsamic vinegar or balsamic glaze
2 tablespoons extra virgin olive oil (optional)
Instructions
Step 1: Roast the Brussels Sprouts
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium bowl, toss the halved Brussels sprouts with olive oil and salt.
Arrange the Brussels sprouts cut side down on the prepared baking sheet.
Roast for 20-25 minutes or until the cut sides are nicely charred but not burnt. Remove from the oven and set aside.
Step 2: Roast the Butternut Squash
Preheat the oven to 400°F (200°C) if not already done. Line a separate baking sheet with parchment paper.
In a medium bowl, combine the cubed butternut squash with olive oil, maple syrup, and cinnamon. Toss to coat evenly.
Spread the squash cubes in a single layer on the baking sheet.
Roast for 20-25 minutes until softened and slightly caramelized. Set aside.
Note: You can roast both the Brussels sprouts and butternut squash on the same large baking sheet, or on separate sheets, placed on the same oven rack.
Step 3: Cook the Pasta
While the eggies roast, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions (usually 10-12 minutes). Drain and set aside.
Step 4: Toast the Pecans
Preheat the oven to 350°F (175°C). Spread pecan halves on a baking sheet in a single layer.
Toast for about 5 minutes, checking frequently to avoid burning. Pecans should be slightly darker in color and fragrant.
Step 5: Assemble the Salad
In a large bowl, combine the roasted Brussels sprouts, roasted butternut squash, cooked pasta, toasted pecans, and dried cranberries. Toss gently to combine all ingredients.
Step 6: Choose Your Dressing
Option 1: Combine 3-4 tablespoons of balsamic vinegar with 2 tablespoons of olive oil. Whisk until emulsified and drizzle over the salad.
Option 2: Drizzle with balsamic glaze (store-bought or homemade). To make balsamic glaze, simmer 1 cup of balsamic vinegar with ¼ cup of honey or brown sugar until reduced by half, thickened but still pourable.
Option 3: Use 2-3 tablespoons of maple syrup mixed with 2-3 tablespoons of freshly squeezed lemon juice for a sweet and tangy dressing.
Option 4: Use your favorite store-bought balsamic vinaigrette (non-creamy type).
Option 5: Use pomegranate molasses mixed with a small amount of olive oil, or a pomegranate-based dressing for a fruity twist.
Roasting the butternut squash and Brussels sprouts brings out their natural sweetness while adding beautifully caramelised edges. Tossed with perfectly cooked pasta, toasted pecans, dried cranberries, and creamy crumbled feta or Parmesan, this salad is finished with a light maple Dijon vinaigrette that ties all the flavours together without overpowering them.
Ready in about 45 minutes, this recipe is equally delicious served warm, at room temperature, or chilled, making it wonderfully versatile. Whether enjoyed as a vegetarian main course or served alongside roasted chicken, turkey, or grilled steak, this pasta salad is guaranteed to become a seasonal favourite.
Why You’ll Love This Recipe
Packed with Seasonal Flavour
Combines:
- Roasted butternut squash
- Caramelised Brussels sprouts
- Tender pasta
- Toasted pecans
- Maple Dijon vinaigrette
For a rich and satisfying autumn-inspired dish.
Great for Meal Prep
The flavours continue to develop, making leftovers even more delicious.
Nutritious and Filling
Loaded with vegetables, wholesome ingredients, and satisfying textures.
Perfect for Any Occasion
Ideal for:
- Holiday dinners
- Potlucks
- Meal prep
- Family lunches
- Autumn gatherings
- Weeknight dinners
What Is Butternut Squash Pasta Salad with Brussels Sprouts & Pecans?
This pasta salad combines roasted seasonal vegetables with cooked pasta, crunchy pecans, cheese, and a tangy vinaigrette.
It typically includes:
- Butternut squash
- Brussels sprouts
- Pasta
- Pecans
- Dried cranberries
- Maple Dijon dressing
The result is a colourful salad that’s hearty, slightly sweet, savoury, and full of texture.
Ingredients Overview
Pasta
- Fusilli
- Rotini
- Farfalle
- Penne
These shapes hold the dressing beautifully.
Vegetables
- Butternut squash
- Brussels sprouts
- Red onion
These become tender and caramelised during roasting.
Crunch and Sweetness
- Toasted pecans
- Dried cranberries
They provide texture and bursts of sweetness.
Cheese
- Crumbled feta
- Freshly grated Parmesan
These add creamy, savoury richness.
Maple Dijon Vinaigrette
- Extra virgin olive oil
- Dijon mustard
- Pure maple syrup
- Apple cider vinegar
- Garlic
- Salt
- Black pepper
This dressing complements the roasted vegetables perfectly.
Optional Garnishes
- Fresh parsley
- Fresh thyme
- Pumpkin seeds
- Lemon zest
These add freshness and visual appeal.
Choosing the Best Ingredients
Selecting Butternut Squash
Choose a squash that’s firm, heavy for its size, and free from soft spots.
Choosing Brussels Sprouts
Select small, tightly packed sprouts with bright green leaves.
Selecting Pasta
Short pasta shapes hold both the vegetables and vinaigrette evenly.
Choosing Pecans
Fresh toasted pecans provide the richest flavour and best crunch.
Equipment You’ll Need
Baking Tray
For roasting the vegetables.
Large Pot
For cooking the pasta.
Mixing Bowl
For preparing the vinaigrette.
Large Salad Bowl
For tossing everything together.
Whisk
For mixing the dressing.
Preparing for Success
Before cooking:
- Peel and cube the butternut squash.
- Trim and halve the Brussels sprouts.
- Toast the pecans.
- Cook the pasta until al dente.
- Prepare the vinaigrette.
Having everything ready makes assembly smooth and efficient.
Understanding the Flavour Profile
This pasta salad delivers a comforting combination of flavours.
The butternut squash provides:
- Sweetness
- Creamy texture
The Brussels sprouts contribute:
- Earthy flavour
- Caramelised edges
The pasta adds:
- Tender bite
- Heartiness
The pecans provide:
- Buttery crunch
- Nutty richness
The cranberries contribute:
- Sweet-tart bursts
The maple Dijon dressing adds:
- Gentle sweetness
- Tangy acidity
- Balanced richness
Together, these ingredients create a comforting and well-balanced seasonal salad.
Health Benefits of Key Ingredients
Butternut Squash
Provides:
- Vitamin A
- Vitamin C
- Fibre
- Potassium
Brussels Sprouts
Contain:
- Vitamin K
- Vitamin C
- Folate
- Antioxidants
Pecans
Provide:
- Healthy fats
- Fibre
- Magnesium
- Antioxidants
Olive Oil
Contains:
- Heart-healthy monounsaturated fats
- Vitamin E
Fresh Herbs
Provide:
- Vitamins
- Antioxidants
- Fresh flavour
Tips Before You Start
For the best Butternut Squash Pasta Salad with Brussels Sprouts & Pecans:
- Roast the vegetables until caramelised.
- Cook the pasta just until al dente.
- Toast the pecans for deeper flavour.
- Allow the vegetables to cool slightly before combining.
- Toss gently to keep the squash intact.
These simple techniques ensure the perfect balance of flavour and texture.
Common Mistakes to Avoid
Overcooking the Pasta
Soft pasta won’t hold the dressing as well.
Crowding the Baking Tray
Give the vegetables space to roast rather than steam.
Skipping the Toasted Pecans
Toasting greatly enhances their flavour and crunch.
Dressing the Salad While Very Hot
Allow the ingredients to cool slightly to preserve the texture of the cheese and herbs.
Why This Recipe Is So Popular
People love this recipe because it offers:
- Seasonal ingredients
- Beautiful colours
- Sweet and savoury flavours
- Wonderful textures
- Excellent make-ahead convenience
It’s a hearty pasta salad that’s equally suitable for everyday meals and festive occasions.
Serving Suggestions
Serve alongside:
- Roast chicken
- Turkey
- Grilled steak
- Baked salmon
- Garlic bread
- Mixed green salad
It also works beautifully as a vegetarian main course.
Make-Ahead Benefits
Roast the vegetables, cook the pasta, and prepare the dressing up to 2 days ahead.
Store everything separately and combine just before serving for the freshest texture.
Easy Variations
Try adding:
- Spinach
- Kale
- Goat cheese
- Walnuts
- Apples
- Roasted chickpeas
These additions create delicious seasonal variations while maintaining the salad’s hearty character.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Refresh the salad with a small drizzle of olive oil or vinaigrette before serving if needed.