Simple fall pasta with squash

This autumn pasta dish mixes the sweet roasted butternut squash and Brussels sprouts with crisp apples and a zesty maple dressing. It’s an easy colorful meal that’s great for casual dinners or festive get-togethers when you want something light but tasty.

I threw this together after a morning picking up stuff at the farmer’s market early in fall. The combo of warm roasted squash and crunchy apples quickly won us over, especially with some tangy goat cheese on top. It became my favorite share-at-parties dish right away.

Ingredients

• Rotini pasta: pick a sturdy dried pasta that keeps its shape and doesn’t get mushy
• Brussels sprouts: crisp and firm, good for roasting to balance sweetness with bitterness
• Butternut squash: ripe and brightly orange for sweet roasted notes
• Honeycrisp apple: juicy and crunchy so it stays fresh in the salad
• Fresh thyme: fresh if possible adds a mild herbal hint (dried works if needed)
• Extra virgin olive oil: fruity and rich, boosts roasted flavors and dressing creaminess
• Kosher salt: enhances all flavors without overpowering
• Black pepper: freshly ground gives gentle warmth
• Goat cheese: creamy and tangy, crumbled for a soft texture (feta can be swapped in)
• Dried cranberries: optional for chewy, sweet pops
• Balsamic vinegar: pick a dark quality one for depth in the dressing
• Dijon mustard: adds a smooth bite and helps mix the dressing
• Maple syrup: pure for natural sweetness with a subtle woodsy hint
• Garlic: fresh minced for aromatic flavor

Instructions

Roast the Veggies:

Heat the oven to 400°F and line a baking tray with lightly greased parchment. Cut the butternut squash and Brussels sprouts into similar sized chunks to cook evenly. Toss everything with two tablespoons of olive oil, thyme, salt, and pepper. Arrange in a single layer on the tray to roast properly. Bake for 20 minutes till golden and tender.

Add the Apples:

Shift the veggies to one side of the tray and spread diced honeycrisp apples evenly beside them. Pop it back in the oven and roast another 10 to 15 minutes until apples soften but keep shape and veggies are tender to the fork.

Cook the Pasta:

While veggies roast, boil salted water in a big pot. Cook the rotini according to the package instructions until just firm but not mushy. Drain, save a tablespoon of the cooking water, and toss the pasta with a bit of olive oil or reserved water so it won’t stick. Set aside to cool.

Whip up the Maple Balsamic Dressing:

In a bowl mix a third cup of olive oil, a quarter cup of balsamic vinegar, one tablespoon Dijon mustard, the same amount of pure maple syrup, one minced garlic clove, half a teaspoon salt, and quarter teaspoon pepper. Whisk it until it’s thickened and smooth.

Put it All Together:

Let the roasted veggies and apples cool off a bit. In a big bowl, mix the pasta, roasted veggies and apples, goat cheese crumbles, and cranberries if you like. Pour the dressing over and toss everything gently till coated evenly. Taste and add more dressing or seasoning if you want before serving.

I really love how the maple balsamic dressing ties everything together with its sweet and tangy flavor making it feel totally autumn. This dish always takes me back to cozy weekend meals with family, sharing stories over seasonal food.

Storage tips

Keep this pasta salad fresh by storing it airtight in the fridge for up to three days. If you’re making it ahead, keep the dressing and goat cheese separate until you’re ready to eat so it doesn’t get soggy. Leftovers warm up nicely if you want to enjoy it hot.

Ingredient swaps

You can swap Brussels sprouts for broccoli florets or roasted cauliflower if you like. For cheese, feta or shaved parmesan work well to keep that tangy touch. If you want a lighter meal, try whole wheat or a gluten free pasta that holds up nicely.

Serving ideas

This salad pairs great with grilled chicken or roasted turkey for a bright side. It also goes well with hearty soups or makes a great main when served on a bed of greens. To add crunch and a nutty note, sprinkle with toasted pecans or pumpkin seeds.

This bright pasta salad highlights fall flavors perfectly and will quickly be one of your go-to dishes.

Frequently Asked Cooking Questions

→ Which pasta fits best for this dish?

Pasta like rotini or other curly shapes hold onto the dressing and toppings well, so every bite tastes even.

→ Can I make it ahead of time?

Yeah, you can roast the veggies and cook pasta beforehand, but add the goat cheese and dressing right before serving to keep things fresh.

→ What's the easiest way to roast the veggies evenly?

Mix the diced squash and Brussels sprouts with olive oil, thyme, salt, and pepper. Roast on a parchment-lined tray for 20 minutes, then add the apples and bake another 10 to 15 minutes until soft.

→ Is there a substitute for goat cheese?

Feta works fine as a tangy swap that pairs nicely with the roasted veggies and sauce.

→ Is the maple sauce sweet or more savory?

The sauce blends maple syrup’s sweetness with balsamic vinegar’s tang and a bit of Dijon mustard’s kick for balanced flavor.

→ Can I skip the dried cranberries?

Sure, they’re optional but add a chewy bite and fruity contrast that’s nice to have.