Warm Winter Pasta Salad with Roasted Squash and Brussels Sprouts
This warm winter pasta salad combines roasted butternut squash and Brussels sprouts with al dente pasta and a bright lemon-Parmesan dressing.
It’s a filling weeknight meal that comes together in under an hour, and the leftovers taste great cold the next day.
Why This Winter Salad Works
I come back to this recipe when I want something cozy but not heavy. The roasting brings out the squash’s natural sweetness and gives the Brussels sprouts a satisfying crunch.
The dressing is simple but does the job: lemon and Parmesan keep it bright, and a little Dijon mustard helps it cling to every bite. It’s the kind of salad that makes you forget it’s cold outside.
Ingredients
- 8 oz short pasta: rotini, fusilli, or penne
- 2 cups cubed butternut squash: (1/2-inch pieces): peeled and seeded first
- 2 cups Brussels sprouts, trimmed and halved: look for firm, bright green sprouts
- 3 tbsp olive oil, divided: use good quality for the dressing
- Salt and black pepper
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- 1/3 cup grated Parmesan cheese: plus extra for serving
- 1/4 cup toasted walnuts, roughly chopped
Variations / Substitutions
- Swap the squash: Sweet potato or parsnips work just as well, cut to the same size.
- Use a different green: Broccoli florets or torn kale can replace the Brussels sprouts.
- Make it dairy-free: Omit the Parmesan and add a spoonful of nutritional yeast or toasted pine nuts.
- Add protein: Toss in shredded rotisserie chicken or crumbled cooked sausage.
For a heartier pasta, try the Sausage and Kale Pasta.
How to Make Warm Winter Pasta Salad with Roasted Squash and Brussels Sprouts
Step 1: Roast the Vegetables
Preheat the oven to 400°F (200°C). Toss the 2 cups cubed butternut squash and the 2 cups halved Brussels sprouts with 2 tablespoons of olive oil, a generous pinch of salt, and a few grinds of black pepper. Spread them in a single layer on a large sheet pan.
The vegetables should have a little space between pieces so they roast instead of steam. After about 25 to 30 minutes, the squash will be tender and the Brussels sprouts will have crispy, dark brown edges.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve about 1/2 cup of the starchy pasta water, then drain the pasta.
That pasta water is insurance for your dressing later. If the salad looks dry, a splash will loosen it right up and help the sauce coat every piece.
Step 3: Whisk the Dressing
In a small bowl, whisk together the remaining 1 tablespoon olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, and the minced garlic until smooth. Stir in the 1/3 cup grated Parmesan.
The dressing will look a bit thin at this point. Don’t worry, it thickens slightly when it hits the warm pasta and roasted vegetables.
Step 4: Toss and Serve
In a large bowl, toss the warm pasta with the roasted vegetables. Pour the dressing over the top and toss again until everything is evenly coated. If it seems dry, add a splash of the reserved pasta water. Scatter the toasted walnuts and a little more Parmesan over each bowl and serve right away.
This salad is best warm, when the veggies are still crisp-tender and the cheese is just starting to melt. Leftovers can be packed for lunch and eaten cold the next day.
A Few Tips Before You Start
- Cut the butternut squash into uniform 1/2-inch cubes so they cook evenly. Larger pieces will stay hard while smaller ones burn.
- Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant. It makes a noticeable difference in crunch.
- Save that pasta water. A tablespoon or two can rescue the whole dish if the dressing gets too thick or the salad sits for a while.
Roast times for other winter vegetables:
| Vegetable | Prep | Time (at 400°F) |
|---|---|---|
| Sweet potato | 1/2-inch cubes | 25-30 mins |
| Cauliflower | florets | 20-25 mins |
| Whole carrots | 1/2-inch slices | 25-30 mins |
| Parsnips | 1/2-inch chunks | 20-25 mins |
Storing Leftovers
- Refrigerate: Keep in an airtight container for up to 4 days.
- Reheating: Warm gently in a skillet or microwave with a splash of water to loosen the dressing.
- Serve cold: Right from the fridge with an extra squeeze of lemon, it makes a great lunch.
Frequently Asked Questions
Can I roast the vegetables ahead of time?
Yes, roast them up to 2 days in advance. Store in the fridge and rewarm briefly in a skillet or oven before tossing with the pasta.
What if I don’t have lemon juice?
Red wine vinegar or white wine vinegar are good substitutes. Start with half the amount and add more to taste.
Can I use frozen butternut squash?
Yes. Spread the frozen cubes on the sheet pan straight from the freezer and roast them at 425°F (220°C) for 30 to 35 minutes until caramelized. Skip the Brussels sprouts or add them fresh so they still get crispy.
Can I make this gluten-free?
Absolutely, use your favorite gluten-free short pasta. Cook it just until al dente and toss gently to avoid breaking.
Warm Winter Pasta Salad with Roasted Squash and Brussels Sprouts Recipe
Ingredients
Method
- Preheat the oven to 400°F. Toss the butternut squash and Brussels sprouts with 2 tbsp olive oil, salt, and pepper on a sheet pan. Roast for 25-30 minutes until caramelized and tender.
- Cook the pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- Whisk the remaining 1 tbsp olive oil with lemon juice, Dijon mustard, garlic, and Parmesan.
- Toss the warm pasta with the roasted vegetables and dressing. Add toasted walnuts and extra Parmesan. Serve warm.
