How This Fall Pasta Salad Became My Cold-Weather Hero

I’ve got to tell you, there’s something weirdly magical about those early fall evenings—when you’re not quite ready for soups every night but you want more than just a plain salad. That’s exactly when I started fiddling with this pasta salad. I think it was after yet another failed attempt at making my family like kale (spoiler: they never warmed to it), yet butternut squash and Brussels sprouts? Suddenly everyone was crowding the kitchen asking what smelled so good. Maybe there’s a deeper lesson there about stubbornly forcing green stuff? Anyway, this salad—if you can even call it a salad since it’s so satisfyingly filling!—became an Autumn staple quicker than you can say “leaf pile.” And, no joke, I once ate the last bowl OUT of the mixing bowl itself because nobody else was looking and it was too good to wait for.

Why You’ll Love This Pasta Salad (Or At Least I Hope You Do!)

I make this when I want to sneak a few veggies into dinner without the “ugh, more greens” chorus. The caramelized butternut squash adds this gentle sweetness; Brussels sprouts turn kinda nutty when roasted, and everything gets wrapped up in a tangy, just-rich-enough dressing. My family goes a bit nuts for this because it’s warm and hearty but not “stick-to-your-ribs” heavy. Plus, it tastes even better the next day (if you even have leftovers, which, in my house, is a rare miracle). And a little behind-the-scenes secret—I used to totally mangle the butternut squash (like, slippery orange cubes everywhere), but with practice, it’s really not that scary. So don’t let that part trip you up.

Gather What You Need (Swaps Welcome!)

1 medium butternut squash, peeled and diced (Honestly, those pre-cut packages save me from myself some nights—and if you’ve only got sweet potato, no worries, it works too)
A big handful (or about 250g) of Brussels sprouts, trimmed and halved (Honestly, forgot to halve them once and everyone loved the chunkier bits, so whatever floats your boat)
250g dried short pasta (I lean penne or fusilli, but truly any shape works; my grandmother used rotini exclusively, but I think that was just brand loyalty?!)
Olive oil (just enough to drizzle, probably 3-4 tablespoons, but don’t stress about it)
Salt and black pepper (I use loads, but you do you)
1/2 teaspoon smoked paprika (optional, but it adds a cozy autumn thing)
1/2 cup crumbled feta or goat cheese (I prefer feta, but I had a weird phase when I mixed in cheddar—didn’t work as well, but maybe someone out there loves it?)
1/3 cup toasted pumpkin seeds (or walnuts, or whatever’s in your pantry—skip if you’re nut-averse)
1/4 cup dried cranberries (my sister picks these out, but I say leave ’em in for a bit of sweetness)
For the dressing: 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, pinch of each: salt, pepper

The (Mostly Simple) Step-By-Step

Preheat your oven to 400°F/200°C. Get your lined baking tray ready—I always use parchment because scrubbing caramelized bits off later is not my ideal evening entertainment.
Prep the veggies: Toss the butternut squash cubes and Brussels sprouts on said tray. Drizzle with olive oil, sprinkle with salt, pepper, and that smoked paprika if using. Mix it all up with your hands (honestly, the best and messiest part!). Try not to scatter squash bits everywhere—though a few on the floor is sort of traditional in my kitchen.
Roast for 25-30 minutes, giving them a quick shuffle halfway through so everything browns nicely. Don’t panic if some sprouts look super dark—they just get crispy and taste awesome. This is where I usually sneak a piece off the tray and burn my tongue. It happens every single time.
While all that’s happening, boil your pasta in well-salted water (I read somewhere your water should “taste like the sea,” but please don’t actually taste seawater). Drain it, and let it cool for a bit. Maybe splash a bit of olive oil to keep it from sticking. Or not. Up to you.
Make the dressing: Whisk together olive oil, apple cider vinegar, maple syrup, Dijon, salt, and pepper. Sometimes I shake it all up in a jar (which, on second thought, is way less messy and more fun than whisking).
Toss it all together! Pasta in a big bowl, add the roasted veggies, scatter on the cranberries, feta, and pumpkin seeds. Pour over the dressing, toss again. Find a fork, take a bite, probably adjust for more salt (I always do!), and serve either warm or let it cool—it somehow works either way.

Stuff I Wish I’d Known (AKA Notes)

Turns out, if you roast squash too long, it sort of collapses into mush, but it makes the salad feel like risotto (which isn’t bad, honestly, just different!)
If you use pre-chopped squash, double-check for those sneaky leftover seeds—crunchy surprise is not always fun.
The dressing? I made it with honey by mistake once instead of maple syrup. Not the worst swap, but it lost that maple-y autumn vibe.
Letting the salad “sit” for like 30 minutes brings all the flavors together, but if you’re hungry, just eat it straight away. Who’s judging?

If You Fancy a Change – Variations I’ve Actually Tried

Did a version with farro instead of pasta–nice and nutty, just takes longer to cook. Worth it, though.
Added roasted red onion once, which brought a nice sweetness. Red onions go with nearly everything, don’t they?
Tried using blue cheese in place of feta… Regretted it a bit. Overpowered everything. Maybe just stick to milder cheeses?
Left out the pasta and served all the roasted veg on baby spinach. Good for lighter days, not-so-great if you’re craving real comfort food.

No Fancy Equipment Needed (But a Good Knife Helps)

I use a basic roasting tray, chopping board, a knife that sometimes needs sharpening, and a big bowl. If you don’t have parchment for roasting, just oil your pan well. For the dressing, any old clean jar with a lid works—no need for a special whisk. If you’ve only got a microwave? You can pre-cook the squash and finish it under a broiler, although it won’t get as toasty.

Fall Pasta Salad with Butternut Squash and Brussels

How I Store Leftovers (Or Try To…)

Stick any leftovers in an airtight container in the fridge—they’ll keep about 2 days. But, just between us, it barely lasts that long at my place because someone (me, usually) always grabs a forkful right out of the fridge.

How I Like to Serve It – And Why

This is really good as a main with some crusty bread (especially if I remember to pick up a sourdough loaf from King Arthur Baking). Also, it holds its own as a side with roast chicken, or sometimes I’ll just throw a heap on mixed baby greens for a lighter lunch. My cousin swears it’s the best next to her Thanksgiving turkey—your mileage may vary.

Pro Tips That I Learned the Hard Way

I once tried rushing the squash by cranking the oven higher; it just burnt on the outside and stayed raw in the middle. Patience is worth it, trust me.
If you dress the salad while the pasta’s hot, it soaks up more flavor. But if it’s too hot, the cheese melts and clumps weirdly. So let the pasta cool – just a little, at least, or you’ll have a stringy mess. That may have happened to me. Once. Or twice.
And, for heaven’s sake, taste as you go! The worst thing is realizing it needed more salt when you’re already at the table.

FAQ – Real Questions Friends Have Asked (And My Real Answers!)

Does it work with gluten-free pasta? Oh totally! But, honestly, try to go for the sturdier kinds (I like the ones by Bionaturae). Anything that gets mushy won’t be your pal here.
Can I roast the veggies ahead of time? Absolutely, I sometimes do it the night before if I remember. Just reheat them a bit or let them come up to temp (I’m not that organized every week, though).
Do I have to use butternut squash? Nah—sweet potato or even delicata squash work fine. I’ve even heard of folks using pumpkin, which I haven’t tried yet.
Is this freezer friendly? Er—not really. The veggies get kind of sad and watery. If you must, just freeze the cooked veggies and pasta separately.
Any trick for cutting butternut squash without losing a finger? Yes—microwave the whole squash (stab it with a fork, please!) for 2-3 minutes, let it cool a bit, THEN peel and dice. Makes life tons easier.

One Last (Odd) Digression…

You know, the act of roasting vegetables is a bit like autumn itself—starts out slow, lulls you into thinking nothing’s happening, and then boom. Suddenly everything’s golden and cozy and feels right. All that from a sheet pan and a handful of veggies! Life’s little surprises, right?

Anyway, hope you dig this Fall Pasta Salad with Butternut Squash and Brussels! And if you discover your own weird twist or happy accident, let me know—sometimes the best dishes are a smidge lopsided.

Fall Pasta Salad with Butternut Squash and Brussels: Cozy Favorite