pasta squash brussels (Print-Friendly Version)
A lively fall pasta with roasted squash, Brussels sprouts, apples, and a sweet maple sauce.
# Ingredients List:
→ Veggies and Pasta
01 -
225 g dry rotini pasta
02 -
240 ml diced Honeycrisp apple
03 -
240 ml diced Brussels sprouts
04 -
240 ml diced butternut squash
→ Seasoning and Herbs
05 -
1 tbsp chopped fresh thyme or 1 tsp dried
06 -
1.5 tsp kosher salt split
07 -
0.75 tsp black pepper split
→ Oils and Sauce
08 -
30 ml extra virgin olive oil for roasting
09 -
80 ml extra virgin olive oil for dressing
10 -
60 ml balsamic vinegar
11 -
1 tbsp Dijon mustard
12 -
1 tbsp maple syrup
13 -
1 minced garlic clove
→ Extras and Cheese
14 -
115 g goat cheese plus extra to sprinkle
15 -
60 ml dried cranberries if you want
# Detailed Cooking Steps:
01 -
Turn oven up to 200 C and get a baking sheet ready with some greased parchment.
02 -
Chop the butternut squash, Brussels sprouts, and apple into pretty even pieces.
03 -
Mix the squash and sprouts with 30 ml olive oil, thyme, 1 tsp salt, and half tsp pepper. Spread them out flat on the tray and roast for 20 minutes.
04 -
Push the veggies to one side. Throw the apples on the tray and roast again for 10 to 15 minutes until everything’s soft.
05 -
Boil pasta in salted water like the package says. Drain but keep about 15 ml of that water. Toss pasta with a splash of olive oil or the saved water and let it cool.
06 -
Whisk 80 ml olive oil, balsamic vinegar, Dijon, maple syrup, garlic, half tsp salt, and quarter tsp pepper until smooth and creamy.
07 -
Give those roasted veggies and apples time to cool down to room temp.
08 -
In a big bowl, mix the cooled pasta, veggies and apples, goat cheese, plus cranberries if you’re using them.
09 -
Drizzle the maple dressing over the salad and stir it gently to mix everything well.
# Helpful Hints:
01 -
If making ahead, add goat cheese and dressing last minute to keep things fresh.
02 -
Try colorful pasta if you want the dish to look extra fun and festive.