Oh, the Cozy Chaos of This Fall Pasta Salad

You know those afternoons when the wind smells like cinnamon and woodsmoke (or, let's be honest, someone burning leaves down the block), and you just want something that feels like a hug but isn’t another soup? That’s when I make this Fall Pasta Salad with Butternut Squash and Brussels. The first time I threw this together was quite the accident: I accidentally roasted double the squash I needed for dinner and was honestly just trying to clear out the fridge. But magic happens when you mix golden, caramelized veggies with pasta and a tangy little dressing—seriously, it's like sunshine on a plate. I’ve even managed to sell it to my cousin Dave, who insists he doesn’t “get salad for dinner.” (He ate thirds.)

Why Would You Even Want To Make This?

I make this whenever I don’t want to fuss too much but still want to eat something better than takeout. My family goes a bit mad for it in October when everything looks orange, and I’m running low on lunch inspiration (no shade to grilled cheese, but we all get sick of it). Sometimes, I’ve cursed the peeling of butternut squash, but honestly, the end result is always worth the effort—maybe pour yourself a mug of tea to survive it. Also, it keeps really well. Actually, I think it tastes better the next day if you can keep people out of the fridge long enough.

What You'll Need (And What I Sub When I'm Out of Stuff)

One medium butternut squash (sometimes I grab frozen—no shame!)
About 250g pasta (fusilli is cute, but penne is chill too)
2 big handfuls of Brussels sprouts (my mum swears by tiny ones, but any are fine)
⅓ cup crumbled goat cheese—or feta if that's what’s lurking in your fridge
¼ cup dried cranberries (or raisins, if you’re in ~desperation mode~)
2 tablespoon toasted pumpkin seeds—sunflower seeds work in a pinch, but pumpkin is my jam
Olive oil, salt, and pepper
For the dressing: 3 tablespoon olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon maple syrup, ½ teaspoon Dijon mustard, pinch of salt

Let’s Cook! Or, Anyway, Assemble

Heat the oven to 425 F (220 C). Grab a big baking sheet (or two), throw some parchment if you’re into easy cleanup.
Peel and cube your butternut squash—and try not to take the tip of your finger (kidding, but also not). Toss it with a glug of olive oil, salt, and pepper, spread it out.
Trim and halve your Brussels. If they’re giant (you know the ones), quarter them. Repeat the olive oil/salt/pepper thing. Dump them on the tray too, but let them have some space.
Roast for about 25 minutes, giving a shuffle at the halfway point. This is where I usually sneak a taste—that’s allowed, right?
Meanwhile, cook your pasta until just al dente. Pasta that’s too soft will turn mushy (and who wants that)? Drain and rinse quickly under cold water. I know, not traditional, but we don’t want a hot salad.
Make the dressing: Whisk together olive oil, vinegar, syrup, mustard, and a pinch of salt. Honestly, I just shake it in a jam jar.
Toss everything together: Pasta, roasted veggies, cranberries, and seeds, then drizzle over dressing. Crumble goat cheese on last—you want it to look all artsy, right?
Final taste test—on second thought, maybe add another pinch of salt. Or don't, if your goat cheese is punchy enough.

Notes I’ve Learned (Sometimes the Hard Way)

Let things cool a little before tossing, or the cheese will melt into goo. (Not terrible, but not what we’re after.)
I used to skip rinsing the pasta; but actually, it clumped something fierce. Lesson learned!
If you over-roast those Brussels, just call them “crispy chips” and trust me, people will still inhale them.

Variations I’ve Tried—Some Winners, Some Not

Sweet potatoes can sub for butternut in a pinch, but they’re a bit sweeter. Still tasty though.
I threw in roasted mushrooms once; it was okay, but kinda overwhelmed the salad (wouldn’t rush to repeat honestly).
Walnuts add crunch if you’re out of seeds—though my mate Tom said he preferred pumpkin seeds. Can’t please everyone!
Try a different cheese—blue cheese gets fancy if you’re feeling posh, but crumbly cheddar works for less intensity.

What Equipment Do You Need? (And What If You Don’t Have It?)

Baking sheet—if you’re missing one, use any oven-safe dish that’s big enough. Once, I just layered veggies in a Pyrex pan; it was fine, but not as crispy.
Big mixing bowl—the bigger, the easier to toss. Or use a pot if everything else is dirty (not that I would ever...)
Sharp knife for the squash, and some patience. If you’ve got pre-cut, bless you!

Fall Pasta Salad with Butternut Squash and Brussels

How Long Does This Last, Honestly?

If you store it in an airtight container, it’s good for about three days in the fridge—even though, in my house, it never makes it past lunchtime the next day. The flavors sort of meld overnight (is meld a real word? Anyway, you’ll know what I mean), which I think is lush. I don’t recommend freezing—it gets a bit weird, texture-wise.

How I Love to Serve This (and My Family’s Odd Traditions)

I like to serve this slightly cool, with a sprinkle of extra goat cheese at the table—my little sister claims it “looks fancier” that way. We often have it alongside roast chicken or even with a gooey grilled cheese sandwich (double carbs, double joy). Occasionally, we eat it for brunch, which is a thing in my house even if it isn’t actually brunch time. If you’re looking for a nice, cozy autumnal dessert, check out Smitten Kitchen’s apple muffins—they’re brilliant after this.

Things I’ve Learned (The Hard Way—Oops)

Don’t try to dress everything while the veggies are piping hot. Melted goat cheese everywhere—I mean, it tasted fine, but it looked like a cheese accident.
I once rushed roasting by cranking the oven temp even higher; the squash charred before the Brussels even cooked. Patience, grasshopper, patience.
If you forget to salt the pasta water... just, ugh. It really does taste bland. It’s worth remembering.

FAQ (Because I Actually Get These a Lot!)

Is this good for meal prep? Absolutely! Maybe even better the next day. The cranberries plump up a little, which I love.
I can’t find butternut—what else? Sweet potato works. Actually, roasted carrot was weird, but parsnip is nice if you like things “earthier” (my mum’s word, not mine).
Can I skip the cheese? Sure! If you want dairy-free, just leave it out or try one of the fancy vegan cheeses (here’s a good run-down: Serious Eats’ vegan cheese guide).
What’s the best pasta shape? I like fusilli or penne, but really anything short-ish will do, except spaghetti. That’s just a mess waiting to happen.

By the way, if you’re after more autumnal inspiration, Pinch of Yum has a lovely pumpkin butter swirl bread—perfect for using up random cans of pumpkin.

Anyway, enjoy your fall pasta salad, and don’t be afraid to play around with it. Chaos in the kitchen is half the fun, right?

Fall Pasta Salad with Butternut Squash and Brussels Guide

Oh, the Cozy Chaos of This Fall Pasta Salad

Why Would You Even Want To Make This?

What You'll Need (And What I Sub When I'm Out of Stuff)

Let’s Cook! Or, Anyway, Assemble

Notes I’ve Learned (Sometimes the Hard Way)

Variations I’ve Tried—Some Winners, Some Not

What Equipment Do You Need? (And What If You Don’t Have It?)

How Long Does This Last, Honestly?

How I Love to Serve This (and My Family’s Odd Traditions)

Things I’ve Learned (The Hard Way—Oops)

FAQ (Because I Actually Get These a Lot!)

Fall Pasta Salad with Butternut Squash and Brussels

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Instructions

Approximate Information for One Serving

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