Cinnamon Roasted Butternut Squash Pasta Salad with Brussels Sprouts Pecans and Dried Cranberries is a hearty, colorful side with maple-roasted squash, caramelized sprouts, crunchy pecans, chewy cranberries, and a tangy balsamic finish.
This pasta salad is a great choice when you want something substantial enough for a fall lunch, holiday table, or make-ahead side dish without serving another heavy casserole. The combination of roasted vegetables and pasta makes it satisfying, while the balsamic keeps every bite balanced.
Butternut squash becomes tender and lightly caramelized with maple syrup and cinnamon, while Brussels sprouts roast cut-side down until their edges develop deep color. Dried cranberries add pleasant chewiness, and toasted pecans give the salad the crunch it needs.
You can serve the finished salad while the vegetables are still warm or let everything settle to room temperature. That flexibility makes it especially convenient when you are preparing several dishes at once.
Cinnamon Butternut Squash Pasta Salad Ingredients
Butternut squash: Cut into roughly 1-inch cubes so the pieces roast evenly and become tender without turning mushy.
Brussels sprouts: Halving the sprouts creates a flat surface that can caramelize directly against the hot baking sheet.
Dry pasta: Rotini or penne works particularly well because the shapes hold the dressing and smaller ingredients.
Maple syrup: Gives the butternut squash a gentle sweetness and helps encourage caramelization during roasting.
Ground cinnamon: Adds warm flavor to the squash without overwhelming the savory elements of the pasta salad.
Olive oil: Helps both vegetables roast properly and can also be used to soften the sharpness of balsamic vinegar in the dressing.
Dried cranberries: Bring concentrated sweetness and a chewy contrast to the tender pasta and vegetables.
Pecan halves: Toasting them brings out their nutty flavor and gives the salad a crisp finishing texture.
Balsamic vinegar or glaze: Supplies the acidity that balances the maple, squash, and dried fruit. Balsamic glaze will give you a sweeter and more concentrated finish.
Salt: Seasons the Brussels sprouts and helps bring the sweet and savory flavors together.
Cooking Steps
STEP 1: Heat your oven to 400°F (200°C) and line your baking sheets with parchment paper. Toss the halved Brussels sprouts with their olive oil and salt, making sure all surfaces receive a light coating. Arrange them cut-side down so the flat surfaces make direct contact with the pan.
STEP 2: Roast the Brussels sprouts for about 20 to 25 minutes. Leave them mostly undisturbed while they cook so the undersides have time to brown deeply. They should be tender with caramelized edges and a little char, but they should not become blackened.
STEP 3: While the Brussels sprouts are roasting, coat the cubed butternut squash with olive oil, maple syrup, and cinnamon. Spread the pieces across a second parchment-lined baking sheet in a single layer. Roast for approximately 20 to 25 minutes, until the squash is tender and lightly caramelized. If your baking sheet is large enough, both vegetables can roast at the same time as long as they are not crowded.
STEP 4: Bring a large pot of water to a full boil while the vegetables are in the oven. Cook the pasta according to its package directions until al dente, usually around 10 to 12 minutes depending on the shape. Drain thoroughly. A very quick rinse with cool water can help prevent sticking if you plan to let the pasta sit before assembling the salad.
STEP 5: Reduce the oven temperature to 350°F (175°C). Spread the pecan halves across a baking sheet and toast them for about 5 minutes. Watch closely near the end because nuts can move from toasted to burned quickly. Remove them from the hot pan once they smell nutty and appear slightly darker.
STEP 6: Add the cooked pasta to a large serving or mixing bowl. Gently fold in the roasted Brussels sprouts, cinnamon-maple squash, toasted pecans, and dried cranberries. Whisk balsamic vinegar with extra-virgin olive oil for a lighter dressing, or drizzle balsamic glaze directly over the salad for a sweeter finish. Toss gently and serve warm or at room temperature.
What to Serve with Cinnamon Butternut Squash Pasta Salad
This fall pasta salad works especially well beside simple savory mains because it already brings plenty of texture, sweetness, acidity, and roasted flavor to the plate.
- Roasted chicken: A simply seasoned roast chicken pairs nicely with the maple, cinnamon, and balsamic flavors without competing with them.
- Roasted turkey: Serve the pasta salad as an alternative holiday side alongside turkey, especially when you want something different from traditional potato or bread-based dishes.
- Pork tenderloin: Mild, savory pork complements the sweetness of the roasted butternut squash and cranberries particularly well.
Can I make this pasta salad ahead of time?
Yes. You can roast the vegetables, cook the pasta, and toast the pecans in advance. For the best texture, keep the pecans separate and add them shortly before serving so they remain crisp. Add the balsamic gradually because the pasta will absorb some dressing as it rests.
Should butternut squash be peeled before roasting?
Yes, for this salad it is best to peel and seed the squash before cutting it into approximately 1-inch cubes. Removing the firm outer skin gives the roasted pieces a softer texture that blends more naturally with the pasta and Brussels sprouts.
Can I use balsamic glaze instead of balsamic vinegar?
Absolutely. Balsamic glaze produces a sweeter, thicker, more concentrated finish. If you use regular balsamic vinegar, whisking it with a little extra-virgin olive oil creates a lighter dressing that distributes easily through the pasta.
Because maple syrup and dried cranberries already add sweetness, start with a modest amount of glaze and add more only after tasting.
How do I keep the Brussels sprouts crispy?
Spread them out rather than piling them together, and place each sprout cut-side down against the baking sheet. Crowding traps steam, which makes vegetables softer instead of encouraging browning. A properly preheated 400°F oven also helps create those deeply caramelized surfaces.
Can this salad be served cold?
It can, although warm or room temperature gives the roasted squash and Brussels sprouts their most appealing texture and flavor. If you refrigerate the salad, let it sit out briefly before serving and toss it again with a small splash of balsamic if the pasta seems dry.
Helpful Tips
- Give the vegetables room: Use two baking sheets when necessary. Space around the squash and Brussels sprouts allows moisture to escape so they roast instead of steam.
- Keep an eye on the pecans: Five minutes can be enough to toast them, and their natural oils make them prone to burning quickly.
- Dress gradually: Add most of the balsamic first, toss the salad, and taste before adding the rest. This prevents the dressing from overpowering the roasted vegetables.
How to Store & Reheat
Store leftover pasta salad in an airtight container in the refrigerator for up to 3 to 4 days. If you know you will have leftovers, keeping some of the toasted pecans separate is worthwhile because they soften after sitting in the dressing.
The salad can be eaten directly from the refrigerator, but its flavors and textures are usually better closer to room temperature. Set the amount you plan to serve on the counter for about 15 to 20 minutes, then toss gently before eating.
If you prefer it warm, heat individual portions briefly in the microwave at moderate power. Avoid overheating the salad because the butternut squash can become very soft and the pasta may dry out. Adding the pecans after reheating will preserve their crunch.
Freezing the fully assembled pasta salad is not recommended. Cooked pasta and roasted vegetables can lose their texture after thawing, while the dressing may become uneven. If you are preparing components far in advance, roasted butternut squash and Brussels sprouts can be frozen separately for up to about 2 months, then thawed before assembling the salad with freshly cooked pasta, cranberries, pecans, and balsamic.
This cinnamon butternut squash pasta salad is especially useful when you need a side dish that can bridge the gap between an everyday meal and a holiday spread. The sweet roasted squash, browned Brussels sprouts, tart cranberries, crunchy pecans, and balsamic dressing each bring something different, creating a pasta salad that feels hearty without becoming overly rich.
Cinnamon Roasted Butternut Squash Pasta Salad with Brussels Sprouts Pecans and Dried Cranberries
Ingredients
For the Roasted Vegetables
- 12 oz Brussels sprouts ends trimmed and sprouts sliced lengthwise into halves
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- 1 lb butternut squash peeled and seeded, then cut into 1-inch cubes
- 1/4 teaspoon salt
- 2 tablespoons olive oil for roasting the Brussels sprouts
- 1 tablespoon olive oil for coating the butternut squash
For the Pasta
- 8 oz dry pasta such as rotini or penne
For the Mix-Ins
- 1 cup pecan halves lightly toasted
- 1/2 cup dried cranberries
For the Dressing
- 3 tablespoons balsamic vinegar or balsamic glaze
- 2 tablespoons extra-virgin olive oil optional when using balsamic vinegar
Instructions
- Heat the oven to 400°F (200°C) and cover a baking sheet with parchment paper.
- Place the halved Brussels sprouts in a medium bowl. Add 2 tablespoons olive oil and 1/4 teaspoon salt, tossing until the sprouts are evenly coated.
- Position the Brussels sprouts on the prepared pan with their cut surfaces facing downward. Roast for 20–25 minutes, or until the undersides are deeply browned and lightly charred without becoming blackened.
- While the Brussels sprouts cook, place the cubed butternut squash in a separate bowl. Add 1 tablespoon olive oil, 2 tablespoons maple syrup, and 1/2 teaspoon cinnamon.
- Toss thoroughly so the squash pieces are coated on all sides. Arrange them in one layer on a second parchment-lined baking sheet.
- Roast at 400°F (200°C) for approximately 20–25 minutes, until the squash is tender. Both vegetables may be roasted simultaneously on one sufficiently large baking sheet if there is enough room to keep them well spread out.
- While the vegetables roast, bring a large pot of water to a rolling boil. Add the dry pasta and cook according to the package directions, generally about 10–12 minutes, until al dente.
- Drain the pasta thoroughly and set it aside. If desired for a pasta salad, briefly rinse it with a small amount of cold water to help prevent the pieces from sticking together.
- Lower the oven temperature to 350°F (175°C). Arrange the pecan halves in a single layer on a baking sheet.
- Toast for about 5 minutes, watching carefully, until the pecans become slightly darker and aromatic. Remove them promptly to prevent burning and allow them to cool briefly.
- Transfer the cooked pasta to a large mixing bowl. Add the roasted Brussels sprouts, cinnamon-maple butternut squash, toasted pecans, and dried cranberries.
- Fold the ingredients together gently until evenly distributed, taking care not to crush or break apart the tender roasted vegetables.
- For a classic balsamic dressing, whisk 3 tablespoons balsamic vinegar with the optional 2 tablespoons extra-virgin olive oil. Alternatively, use balsamic glaze on its own for a sweeter, more concentrated finish.
- Drizzle the chosen dressing over the pasta mixture and toss carefully until the ingredients are lightly coated.
- Serve immediately while warm, or allow the pasta salad to reach room temperature before serving.
Notes
- A brief cold-water rinse after draining can help keep the cooked pasta separate when preparing it for salad.
- Pecans toast rapidly, so monitor them closely during their short time in the oven.
- A small amount of balsamic glaze and fresh herbs may be added at serving time for additional flavor, as in the original preparation.