As the autumn leaves begin to fall, my kitchen transforms into a cozy haven filled with the inviting aromas of roasted vegetables and hearty pasta dishes. This Fall Harvest Pasta with Kale, Roasted Butternut Squash, and Maple Dijon Vinaigrette beautifully captures the spirit of the season. Not only is it a vegetarian delight, it’s also a rabbit hole of flavor and nourishment that’s perfect for busy weeknights or festive gatherings. The roasted butternut squash lends a natural sweetness, while kale enriches the dish with its vibrant green goodness. Topped off with a tangy vinaigrette and creamy goat cheese, this delicious pasta salad strikes the ideal balance of comfort and freshness. Are you ready to dive into this heartwarming recipe and savor the tastes of fall?
Why is this Fall Harvest Pasta special?
Comforting warmth that fills your home: This dish is perfect for chilly autumn evenings, bringing a cozy vibe with every bite.
Seasonal Ingredients shine: Featuring fresh kale and roasted butternut squash, it captures the essence of fall.
Healthful and Hearty: Packed with nutrients and flavor, it’s a guilt-free indulgence that both you and your family will love.
Quick to Prepare: With simple steps and straightforward ingredients, even busy weeknights can accommodate this delightful meal.
Versatile for Any Occasion: Whether as a main or a side like with these Spring Rolls with Sauce, it impresses at potlucks and gatherings.
Crowd-Pleasing appeal: The creamy goat cheese and zesty vinaigrette ensure this dish will quickly become a family favorite!
Fall Harvest Pasta Ingredients
• Dive into the flavors of fall with this delicious pasta recipe!
For the Roasted Vegetables
- Butternut Squash – Adds sweetness and body; feel free to use pre-cut squash for convenience.
- Olive Oil – Provides healthy fat and enhances flavors; substitute with avocado oil if preferred.
- Garlic Powder – Infuses the squash with savory flavor; fresh garlic can be used for a bolder taste.
- Salt – Enhances all flavors in the dish; adjust based on dietary needs.
- Black Pepper – Adds warmth and dimension to the dish.
- Red Onion – Complements the dish with its sweetness; shallots work as a milder alternative.
For the Pasta Salad
- Kale – Offers a nutrient boost and slight bitterness; Swiss chard or spinach can be used as alternatives.
- Pasta (16 oz.) – The base of the dish that adds texture; use gluten-free pasta for a gluten-free option.
- Goat Cheese (8 oz.) – Provides creaminess and tang; feta cheese can serve as an excellent substitute.
For the Maple Dijon Vinaigrette
- Dijon Mustard – Adds a zesty kick that ties all the flavors together.
- Maple Syrup – Provides natural sweetness that balances the dish perfectly.
- Lemon Juice – Brightens the vinaigrette with acidity; freshly squeezed is best!
Step‑by‑Step Instructions for Fall Harvest Pasta with Kale
Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C). While the oven warms up, prepare a baking sheet by lining it with parchment paper. This will make cleanup easier later and help the butternut squash roast evenly.
Step 2: Prepare the Butternut Squash
In a mixing bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, garlic powder, salt, and black pepper until well-coated. Spread the seasoned squash evenly on the lined baking sheet, ensuring all cubes are in a single layer for thorough roasting.
Step 3: Roast the Squash
Place the baking sheet in the preheated oven and roast the butternut squash for about 40 minutes. Toss the cubes halfway through to promote even browning. The squash is done when it’s tender and slightly caramelized, with a golden-brown exterior that enhances its natural sweetness.
Step 4: Cook the Pasta
While the butternut squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, usually around 8 to 10 minutes. Once cooked, drain the pasta in a colander and set it aside, allowing any excess moisture to evaporate.
Step 5: Sauté the Onions and Kale
In the same pot, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and chopped kale, seasoning them with salt and pepper. Sauté for about 5-7 minutes until the onion is translucent and the kale is wilted and tender, bringing out their vibrant flavors.
Step 6: Whisk the Maple Dijon Vinaigrette
In a small container or bowl, prepare the Maple Dijon vinaigrette by whisking together olive oil, dijon mustard, maple syrup, lemon juice, and a pinch of salt and pepper. This tangy dressing will perfectly complement your Fall Harvest Pasta and enhance the flavors of the roasted butternut squash and sautéed vegetables.
Step 7: Combine All Ingredients
In a large mixing bowl, combine the roasted butternut squash, cooked pasta, and the sautéed red onion and kale. Pour the Maple Dijon vinaigrette over the mixture, tossing gently to coat all the ingredients evenly. The warm pasta and vegetables will absorb the delicious dressing.
Step 8: Serve with Goat Cheese
Just before serving, crumble the goat cheese over the top of the pasta salad for a creamy finishing touch. This adds a delightful tanginess that elevates your Fall Harvest Pasta with Kale. Serve warm or at room temperature, and savor the delicious flavors of fall in every bite.
Expert Tips for Fall Harvest Pasta
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Consistent Cubes: Ensure the butternut squash is cut evenly to promote uniform roasting. This avoids some pieces being undercooked while others are overdone.
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Toss with Oil: After cooking, toss the pasta with a bit of olive oil to prevent sticking. This is especially important for the Fall Harvest Pasta, ensuring a delightful texture in every bite.
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Fresh Ingredients: Use fresh kale and good-quality goat cheese for maximum flavor. Pre-packaged ingredients often lack the vibrant taste this dish deserves.
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Make it Spicy: For those who enjoy a kick, add crushed red pepper flakes to the vinaigrette. It complements the sweetness of the butternut squash perfectly.
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Resting Time: Let the pasta salad sit for about 10 minutes after mixing. This allows the flavors to meld beautifully, creating a richer taste experience.
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Storage Tips: Store leftovers in an airtight container in the refrigerator. This Fall Harvest Pasta can be enjoyed for up to 3 days, making it perfect for meal prep!
Make Ahead Options
Preparing your Fall Harvest Pasta with Kale in advance is a fantastic way to save time on busy weeknights! You can roast the butternut squash and make the Maple Dijon vinaigrette up to 24 hours ahead. Simply store the cooled squash in an airtight container in the refrigerator to maintain its delicious flavor and texture. Additionally, chop the kale and onions beforehand, and keep them separate until you’re ready to sauté. When it’s time to serve, just cook the pasta, sauté the vegetables, and combine everything with the dressing for a fresh, vibrant dish that’s just as delightful as if made that day!
What to Serve with Fall Harvest Pasta with Kale?
Looking to enhance your cozy autumn meal with delightful pairings that complement your pasta masterpiece?
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Garlic Bread: The warm, toasty flavors of garlic bread are perfect for soaking up the delicious vinaigrette from your pasta salad.
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Roasted Brussel Sprouts: Their crispy, caramelized edges balance wonderfully with the creamy goat cheese, adding a slightly bitter bite to your meal.
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Crispy Apple Salad: Fresh apples combined with crunchy nuts and a light dressing offer a refreshing contrast to the hearty pasta, making it a crunchy side to savor.
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Creamy Mashed Potatoes: Soft and buttery, these mashed potatoes create a creamy texture that harmonizes beautifully with the roasted butternut squash.
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Pumpkin Spice Latte: This warm drink adds a lovely seasonal vibe, perfectly complementing the fall flavors of your pasta salad.
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Pear Tart: A sweet and flaky dessert that echoes the flavors of autumn, this tart makes for a charming end to your meal while embracing the essence of fall.
The vibrant flavors and textures of these dishes will beautifully elevate your dining experience!
Fall Harvest Pasta Variations & Substitutions
Feel free to experiment and make this delicious Fall Harvest Pasta your own with these delightful variations!
- Gluten-Free: Use gluten-free pasta for a tasty twist that accommodates dietary needs without sacrificing flavor.
- Cheese Swap: Try feta or blue cheese instead of goat cheese for a different creamy taste that brings a unique flavor profile.
- Protein Boost: Add grilled chicken or chickpeas for a heartier dish filled with protein, making it perfect for a filling weeknight meal.
- Veggie Add-ins: Incorporate roasted Brussels sprouts or sweet potatoes to enhance seasonal flavors and introduce new textures.
- Leafy Green Alternatives: Replace kale with Swiss chard or spinach for different textures and tastes while keeping the dish vibrant and nutritious.
- Flavor Kick: Add a pinch of crushed red pepper flakes to the vinaigrette for a spicy kick that beautifully contrasts with the sweetness of the butternut squash.
- Nutty Crunch: Toss in some toasted walnuts or pecans for a delightful crunch that complements the creamy goat cheese and adds an extra layer of flavor.
- Dressing Variation: Swap maple syrup with honey in the vinaigrette to change the sweetness level and add a floral note to your dish.
Explore these delicious options and don’t hesitate to make this recipe your own! For more comforting dishes like this, check out my Garlic Butter Pasta or the vibrant Spinach Tomato Pasta!
Storage Tips for Fall Harvest Pasta
Fridge: Store leftovers in an airtight container for up to 3 days. This will help keep the flavors fresh while preventing the kale from wilting too much.
Freezer: For longer storage, freeze the pasta without the goat cheese or dressing. It can stay good for up to 2 months. When ready to eat, thaw in the fridge overnight and reheat gently.
Reheating: To reheat, warm on the stovetop over low heat, adding a splash of water or olive oil to prevent sticking. This keeps the pasta and vegetables tender and enjoyable.
Make-Ahead: Prepare the butternut squash and dressing in advance and store them separately to maintain freshness before combining with the rest of the ingredients.
Fall Harvest Pasta with Kale Recipe FAQs
How do I choose the best butternut squash for this recipe?
Absolutely! Look for a butternut squash that feels heavy for its size and has a smooth, tan skin. Avoid any that have dark spots all over, which can indicate spoilage. For convenience, you can also opt for pre-cut squash available at many grocery stores.
What’s the best way to store leftovers?
I recommend storing your Fall Harvest Pasta in an airtight container in the refrigerator for up to 3 days. This keeps the flavors fresh and helps prevent the kale from wilting too much. Just give it a gentle toss before serving again to mix everything back together.
Can I freeze the Fall Harvest Pasta?
Yes, you can! To freeze, it’s best to do so without the goat cheese or dressing. Store the pasta mixture in an airtight container for up to 2 months. When you’re ready to enjoy it, thaw in the fridge overnight and reheat gently on the stovetop with a splash of water or olive oil to restore moisture.
What should I do if my pasta sticks together after cooking?
Very common! To prevent sticking, make sure to toss the pasta with a bit of olive oil immediately after cooking. If it does stick together, add a small amount of water or olive oil to the pot when reheating and gently work through the pasta with a fork to separate it.
Is this dish suitable for someone with a gluten allergy?
Absolutely! If you’re gluten-sensitive, simply substitute the regular pasta with gluten-free pasta. You’ll still enjoy a hearty and flavorful dish while accommodating your dietary needs. Just ensure that your other ingredients, like the vinaigrette and cheese, are gluten-free as well.
Can I make this pasta dish vegan?
You bet! To make your Fall Harvest Pasta vegan, substitute the goat cheese with a plant-based alternative, like cashew cheese or nutritional yeast for a cheesy flavor without the dairy. Additionally, the maple Dijon vinaigrette is naturally vegan, so you’re good to go!
Fall Harvest Pasta with Kale: A Cozy Autumn Delight
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a mixing bowl, toss the cubed butternut squash with olive oil, garlic powder, salt, and black pepper. Spread evenly on the baking sheet.
- Roast the butternut squash for about 40 minutes, tossing halfway through until tender and caramelized.
- Cook the pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
- In the same pot, heat olive oil and sauté the diced onion and chopped kale until the onion is translucent and the kale is wilted, about 5-7 minutes.
- Whisk together olive oil, dijon mustard, maple syrup, lemon juice, and a pinch of salt and pepper to make the vinaigrette.
- In a large bowl, combine the roasted squash, pasta, and sautéed vegetables. Add the vinaigrette and toss gently to coat.
- Crumble goat cheese over the top before serving. Serve warm or at room temperature.
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