Roasted Butternut Squash Pasta Salad
A warm, autumn-inspired salad featuring caramelized butternut squash and Brussels sprouts, complemented by tart dried cranberries, toasted pecans, and a tangy apple cider–maple vinaigrette.
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Ingredients
For the Roasted Vegetables
- 2 pounds butternut squash peeled and divided into 1-inch cubes, approximately 4 to 5 cups
- Salt and freshly ground black pepper to taste
- 1½ tablespoons olive oil
- 1 pound Brussels sprouts ends trimmed and sprouts halved
For the Apple Cider Vinaigrette
- 2 tablespoons finely minced onion
- 1 tablespoon Dijon mustard
- 1 cup unsweetened apple cider
- Salt and freshly ground black pepper as needed
- 1 tablespoon pure maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
For Finishing
- 3 tablespoons dried cranberries
- 2 tablespoons pecans toasted and roughly chopped
Instructions
- Preheat the oven to 425°F. Arrange the cubed butternut squash and halved Brussels sprouts on a rimmed baking sheet.
- Pour 1½ tablespoons of olive oil over the squash and Brussels sprouts. Add salt and black pepper to taste, then toss thoroughly by hand until every piece is evenly coated.
- Spread the seasoned vegetables across the baking sheet in one uniform layer to encourage consistent browning.
- Place the baking sheet in the heated oven and roast the vegetables for 10 minutes.
- Remove the pan from the oven and toss the vegetables so that additional surfaces can brown. Rotate the baking sheet, moving the front edge toward the back of the oven.
- Return the vegetables to the oven and roast for another 10 minutes, or until they are tender and visibly caramelized around the edges.
- While the vegetables are roasting, place the unsweetened apple cider, apple cider vinegar, and minced onion in a small saucepan.
- Bring the liquid to a boil over medium heat. Lower the heat and simmer for approximately 8 minutes, or until the volume has reduced by half.
- Remove the saucepan from the heat and carefully transfer the reduced cider mixture to a jar. Add the Dijon mustard, maple syrup, 1 tablespoon of olive oil, salt, and black pepper.
- Secure the lid tightly and shake the jar vigorously until the dressing is fully blended.
- Transfer the roasted butternut squash and Brussels sprouts to a serving bowl or platter. Scatter the dried cranberries and toasted chopped pecans over the vegetables.
- Spoon a portion of the apple cider vinaigrette over the salad and toss gently. Taste and add more vinaigrette, salt, or black pepper as required before serving.
Notes
Monitor the vegetables closely during the final stage of roasting, as deeply golden edges provide the desired caramelized flavor.
Prepare the vinaigrette while the vegetables remain in the oven so the dressing is ready to combine with them while they are still warm.