Butternut Squash Pasta Salad is a delicious Fall comfort food perfect for cozy cold nights. This meatless holiday side dish is bursting with Autumn flavors and spices (cinnamon and maple syrup) and will make a great addition to your traditional Thanksgiving or Christmas menu.
Butternut Squash Pasta Salad
This side dish features oven-roasted Fall veggies (butternut squash and Brussels sprouts), toasted pecans, dried cranberries, and bow-tie pasta (farfalle). The flavors are both sweet and savory with lots of Autumn spices and flavors: cinnamon and maple syrup. It's a great Thanksgiving and Christmas pasta salad that will grace any holiday table in addition to traditional holiday favorites, such as green beans, potatoes, and stuffing.
This recipe has been inspired by a super popular reader-favorite roasted butternut squash and Brussels sprouts side dish for Thanksgiving.
Why you'll love it
- Make something different for the holidays. Often, traditional Thanksgiving and Christmas side dishes can be packed with rich, heavy, and creamy ingredients. This butternut squash pasta salad, however, is a lighter side dish that features lots of seasonal veggies, nuts, and dried fruit. There is no cream and no cheese.
- Festive presentation. Traditional holiday side dishes, while delicious and comforting, often lack color and the visual "wow" factor. This Thanksgiving pasta salad will add vibrancy and a festive look to any holiday table!
- Super easy to make. Roast Brussels sprouts and butternut squash at the same time in the oven. Prep the rest of the ingredients (pasta, pecans, and cranberries) while you roast everything in the oven.
Main ingredients
- Butternut squash is an excellent source of vitamins A, B6, C, and E, as well as several minerals, including magnesium, manganese, and potassium. Butternut squash is also rich in dietary fiber. This wonderful vegetable is known for its subtly sweet and nutty flavor.
- Bow Tie Pasta. This recipe uses an Italian pasta, called Farfalle, or bow tie pasta. The bow-tie shape of this pasta works very well with the cubed butternut squash. Cook bow-tie pasta al dente for the best texture.
- Brussels sprouts are cruciferous leaf vegetables that look like tiny cabbages. They are high in fiber and very nutritious. Brussels sprouts are a good source of vitamin K and vitamin C.
- Nuts. Pecans add crunch and texture to this butternut squash pasta salad. Or, use walnuts.
- Dried cranberries. They add sweetness. You can also use dried figs, blueberries, or cherries.
How to cut and peel butternut squash
While it might seem difficult to peel and slice butternut squash, it's easier than you think. Here is how I do it:
- Safety first! Be careful and pay attention at all times as the squash has a hard exterior that can be slippery. Pay attention to safety and keep your fingers away from the knife to avoid injury. Use a sharp knife and a non-slip cutting board.
- Cut the top and the bottom parts of the squash so that you can stand it upright.
- Place the squash standing upright on a cutting board - with a heavier "bulb" shaped end standing on a cutting board. Hold the top of the squash steady with one hand, and use a knife to peel the skin in downwards motions toward the cutting board away from the hand that holds the top of the squash steady.
- Tip: You can also use a vegetable peeler. In this case, purchase a brand new, sharp vegetable peeler to use on a hard butternut squash skin.
- After peeling the squash, carefully slice the squash in half.
- Scrape the seeds out of each squash half with a large spoon.
- Place one squash half cut side down on a cutting board and slice it into about 1 or 2-inch thick strands lengthwise in downwards motions toward the cutting board away from your fingers. Repeat with the other half of the squash.
- Then, simply slice thick strands of squash into cubes.
Substitution, variations, and recipe notes
- Make it gluten-free by using gluten-free pasta.
- Nuts. You can use toasted pecans or walnuts in this recipe. Candied nuts would work great too. Or, skip the nuts and use toasted pumpkin seeds, instead.
- Dried fruit. You can use dried cranberries, blueberries, figs, or cherries.
- Line the baking sheet with parchment paper. The parchment paper keeps roasted butternut squash nice and crispy. It also minimized the cleanup.
- Avoid overcrowding when roasting. When adding cubed butternut squash to the parchment-lined baking sheet, do not overcrowd the cubes. Keeping the cubes separate will ensure they get crispy and crunchy.
- Serve it hot or cold? Serve this Thanksgiving pasta salad warm or at room temperature (not refrigerator cold).
Make ahead tips
- Butternut squash pasta salad can be made up to 2 days in advance. It keeps well refrigerated.
- If making this in advance, you can make everything in advance and combine it in a salad, except the pecans. Add them right before serving to preserve their crunch.
Storage tips
- Refrigerate the leftover pasta salad in an airtight container for up to 4 days. For best results, don't mix the pecans with the salad, and add them only right before serving to prevent them from getting soggy.
- I do not recommend freezing this dish.
Other butternut squash pasta recipes
- Creamy Butternut Squash Pasta with Sausage and Spinach
- Autumn Chicken Dinner with Tortellini and Roasted Vegetables (Butternut Squash and Brussels Sprouts)
- Butternut Squash Ravioli with Brown Butter Sauce and Pecans
- Creamy Butternut Squash Orzo with Sausage
Other butternut squash salads and side dishes
Here are other colorful, vibrant, and festive Thanksgiving side dishes that use butternut squash as a star ingredient. These recipes are also great for other Fall and Winter holidays, such as Christmas and New Year's eve.
- Roasted Butternut Squash and Brussels sprouts with Pecans and Cranberries
- Butternut Squash and Spinach Salad with Pecans, Cranberries, Pomegranate
- Stuffed Butternut Squash with Spinach, Bacon, and Cheese
- Sausage Stuffed Butternut Squash
Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries
Butternut Squash Pasta Salad is a delicious Fall comfort food perfect for cozy cold nights. This meatless holiday side dish is bursting with Autumn flavors and spices (cinnamon and maple syrup) and will make a great addition to your traditional Thanksgiving or Christmas menu.
Ingredients
Roasted Brussels Sprouts:
- 12 oz Brussels sprouts ends trimmed, yellow leaves removed, each sliced in half
- 2 tablespoons olive oil
- ¼ teaspoon Salt to taste
Roasted Butternut Squash:
- 1 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (I used butternut squash that was 7.5 inches long)
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
- ½ teaspoon ground cinnamon
Other Ingredients:
- 8 oz pasta
- 1 cup pecan halves
- ½ cup dried cranberries
- 3 tablespoons balsamic vinegar or glaze
- 2 tablespoons extra virgin olive oil optional
Instructions
How to roast Brussels Sprouts
- Preheat oven to 400 F. Line the baking sheet with parchment paper.
- In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.
- Add Brussels sprouts cut sides down onto a parchment paper-lined baking sheet, and roast in the oven at 400 F for about 20-25 minutes. The cut sides should be nicely and partially charred but not blackened (see my photos).
How to roast Butternut Squash
- Preheat oven to 400 F. Line the baking sheet with parchment paper.
- In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
- Place butternut squash in a single layer on the baking sheet. Roast for 20-25 minutes, until softened.
- Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets or on one large baking sheet at the same time, on the same rack in the oven – that’s what I did.
Cook pasta
- While the veggies are roasted in the oven, bring a large pot of water to a boil. Add pasta and cook according to package instructions, usually about 10 or 12 minutes. Drain.
How to toast pecans
- Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.
- Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwords.
Assembly
- In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, cooked and drained pasta, pecans, and cranberries, and mix to combine.
Salad dressing options
- There are 4 salad dressing options that you can drizzle over this butternut squash salad:
- Option 1. Combine 3 or 4 tablespoons of balsamic vinegar and 2 tablespoons of olive oil in a small bowl and whisk to emulsify.
- Option 2. Drizzle the salad with balsamic glaze (store-purchased) or homemade. To make a balsamic glaze, combine 1 cup of balsamic vinegar + ¼ cup of honey or brown sugar and cook it down until reduced at least by half. Consistency should be thick enough to coat the back of the spoon but should not be overly thick.
- Option 3. Use 2 or 3 tablespoons of maple syrup plus 2 or 3 tablespoons of freshly squeezed lemon juice (not the bottled kind) as a salad dressing.
- Option 4. Your favorite store-bought Balsamic Vinaigrette dressing (not the creamy kind).
- Option 5. Anything pomegranate based would be good - such as pomegranate molasses mixed with a small amount of olive oil. Or store-bought Pomegranate-based salad dressing (not the creamy kind).
Notes
Looking for more Thanksgiving side dishes ?
- I have created a comprehensive recipe collection of 60 Thanksgiving side dishes conveniently categorized by ingredient: Green Beans, Butternut Squash, Sweet Potatoes, Brussels Sprouts, Potatoes, Acorn Squash, Spaghetti Squash, Asparagus, Broccoli, etc. It's a great resource to browse through for a last moment holiday inspiration! This side dishes will also work great for Christmas and New Year's Eve.
Looking for a complete Thanksgiving menu?
- Be sure to check out my 50 Best Thanksgiving Recipes (The Complete Holiday Menu) - it includes everything: Fall-inspired holiday appetizers, side dishes, salads, main courses, pasta recipes, desserts, and even breakfast. This holiday menu features proven, tried, and true Thanksgiving dishes that have been reader favorites for years (I've been publishing recipes since 2012).
Nutrition
Nutrition Information
Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries
Amount per Serving
Calories
472
% Daily Value*
Fat
24
g
37
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
15
g
Sodium
120
mg
5
%
Potassium
668
mg
19
%
Carbohydrates
59
g
20
%
Fiber
7
g
29
%
Sugar
17
g
19
%
Protein
9
g
18
%
Vitamin A
8473
IU
169
%
Vitamin C
64
mg
78
%
Calcium
92
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
So easy and super tasty!
D, Glad you loved it! 🙂
Delicious and easy
We made this a vegetarian main/ one dish meal by using Trader Joe’s refrigerated ravioli made with ricotta and lemon zest. We loved it and wull make it again.
I love that you used ravioli here instead of pasta - sounds so good! Thank you for the comment and 5-star review! 🙂
With the dressing options, just wondering why you specified only fresh lemon juice, and said "not the bottled kind". I use bottled lemon juice for all my other salad dressings, and they taste great. Why not this one?
Cassie, I personally prefer the juice squeezed out of the lemon because it's less acidic to me. If I can find them, I also like to use milder lemons, such as Meyer lemons.
If I am making this the night before do you suggest throwing everything in the oven again the next day to warm? Then add the pecans?
Ellen, yes, you can do that - reheat everything in the oven on a lower heat (not to dry out the pasta but to simply warm everything up). I would toast the pecans the night before, keep them separate and then add them once everything is reheated. Another consideration would be to cook pasta in advance too but keep it separate, as well. Then, once everything is reheated in the oven, reheat pasta briefly in the microwave and mix it in.
If using salad dressing, drizzle it right before serving, not the day before.
Enjoy and Happy Holidays! 🙂 🙂 🙂
What can I use in place of pasta? Has anyone ever omitted?
Barb, you can just omit the pasta! Then, it will look like this recipe:
https://juliasalbum.com/roasted-brussels-sprouts-cinnamon-butternut-squash-pecans-and-cranberries/
I have frozen Brussels sprouts and cubed squash. Do you think those would roast ok.
Rachelle, you can use frozen veggies. Roast them whole from frozen (without even defrosting them). Toss them with olive oil, salt, and pepper - just like I did in this recipe (even if they are frozen). Here are some tips:
1)
Roast them in the preheated oven at a higher temperature (at 425 F or 450 F) for about 20 or 30 minutes - without the parchment paper, obviously (so that it doesn't burn).
2)
It's also especially important with frozen veggies to spread them out on a baking sheet so that they have enough space between each other and don't steam.
3)
I would also use a lower oven rack so that they roast faster and check them after the first 15 minutes and depending on how browned they get on the outside, maybe toss them over to the other side for even roasting.
4)
Their texture will be softer and not as crispy as if you're cooking fresh ones, but it will still be delicious!
Never made anything like this before. Loved the recipe! Great taste. Will make again and find others to try it. I have saved many of your recipes and look forward to trying them.
Tom, I am so glad you tried this recipe and that it was a success! I hope you love my other recipes too (if you decide to make them)! 🙂
Absolutely delicious! Pretty easy to make as well!
Kim, I am happy you tried this recipe and loved it! Thank you for the comment! 🙂
Hi--I'm wondering if this is better served hot or cold? It doesn't really say in what I was reading... I was thinking to make it tonight but if it's better hot, I'll do it tomorrow.
Faith, serve this hot, warm, or at room temperature. Just not refrigerator cold. You can definitely make this in advance. In that case, add pecans and salad dressing only right before serving! Happy Thanksgiving!
Which dressing makes it the best that you recommend? Just want best from beginning!
Michelle, my 2 favorites would be:
➡️ 1) Balsamic vinegar mixed with olive oil
➡️ 2) Maple syrup mixed with freshly squeezed lime juice
Also, I keep getting quite a few comments on my Facebook page that people did not use any dressing at all and it was still delicious. So even with these dressings, I would use them sparingly. Add them gradually as you might not need much to your taste. Enjoy!
Hi, this looks amazing! Can I add cooked bacon in this salad?
Yes, cooked chopped bacon would be a delicious addition!
I can't wait to make this. I bet the addition of chunks of blue cheese would be a nice addition.
John, blue cheese or Gorgonzola would be a good addition! Enjoy!
My husband is allergic to all spuash, including pumpkin. Do you think I could substitute sweet potato?
Jen, this would be really good with sweet potatoes!
Delicious!
I doubled this recipe and pumped up the dressing a bit. Olive oil, maple white balsamic, brown sugar, salt, and fresh thyme leaves.
What a wonderful idea for winter parties!
Tiffany, I am so happy you gave this recipe a try and reported back with the results! 🙂 Love your version of the salad dressing!
How much butternut squash should I use if buying it already cut up?
Anne, I did just that last week - buy 12 oz precut butternut squash. Enjoy!