Description
A delicious and hearty fall pasta salad featuring roasted butternut squash and Brussels sprouts.
Ingredients
Scale
- 8 oz pasta of your choice
- 2 cups butternut squash, cubed
- 2 cups Brussels sprouts, halved
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 25-30 minutes until tender.
- Cook pasta according to package instructions, then drain and cool.
- In a large bowl, combine pasta, roasted vegetables, feta, walnuts, cranberries, and parsley.
- Toss gently to combine.
- Serve immediately or refrigerate for later.
Notes
- You can substitute the pasta with gluten-free pasta if needed.
- Add a splash of balsamic vinegar for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Fall Pasta Salad, Butternut Squash, Brussels Sprouts, Pasta Salad Recipe