Did you know that October is Healthy Pasta Month?  Not that I need a reason to celebrate eating pasta, but I am excited to be taking part in the celebration with Dreamfields Pasta.  I cannot wait to share this recipe for Roasted Brussels Sprouts and Butternut Squash Pasta Salad recipe with you, which we are Fall-ing in Love with.

Roasted Brussels Sprouts and Butternut Squash Pasta Salad

Fall is my busiest work season, and I am always looking for quick and healthy meals to put on the table after a long day or coming home from a flight.  Something I can have on the table in 30 minutes and still feels confident that it is a meal filled with outstanding seasonal ingredients.  One way I make sure that time is on my side during these busy times is by roasting a big pan of vegetables and keeping it in the refrigerator for quick meals during the week.  Really is a lifesaver when planning easy dinners or even lunches.

Roasted Brussels Sprouts and Butternut Squash Pasta Salad

One of our favorite ingredients that starts showing up in the market come Fall, is Brussels Sprouts.  My opinion is that they are best when lightly roasted with simple seasonings such as fresh sage and olive oil.  Simplicity at it’s best, where the natural flavor shines.  For this delicious seasonal recipe, I also added roasted butternut squash as well as red onions and garlic.

Another way to ensure that we are getting a healthy meal is by using Dreamfields Pasta. I was introduced to their products a few years ago and have relied on them for feeding us healthy pasta meals.  Their pasta is made with premium durum wheat semolina grown in North America, and 2 ounces provides 5 grams of fiber and 7 grams of protein!  I always have a package in the pantry for those busy nights.

Roasted Brussels Sprouts and Butternut Squash Pasta Salad

To help share the #HealthyPastaMonth love, we are giving away a prize package for one lucky reader, courtesy of Dreamfields;  a case of their incredible pasta.  All you need to do is head to the Dreamfields site, look around, and then come back here and share in the comments, your favorite recipe that was being served the week of October 9 – 15 the Spice of Life theme.  Do not forget to enter by November 8, 2016, midnight (PST) for a chance to enjoy some #HealthyPasta at your home.

Looking for more healthy pasta recipes for all year long?  There has been a different blogger featured every day of the month of October sharing their favorite Dreamfields healthy pasta recipe.  Each week has a different theme, and I can guarantee there are some very creative recipes being shared!

  • October 1 – 8:  Go Green
  • October 9 – 15:  Spice of Life
  • October 16 – 22: Marinara-thon
  • October 23 -29:  Fall-ing in Love – where this recipe from Chez Us is featured!

You can follow Dreamfields on FacebookTwitterPinterestYouTube, and Instagram for more pasta inspiration.

Roasted Brussels Sprouts and Butternut Squash Pasta Salad

15 minPrep Time

25 minTotal Time

Save RecipeSave Recipe


  • 13.5 ounce box Dreamfields Penne Rigate
  • 1 pound Brussels Sprouts
  • 3/4 pound butternut squash
  • 1/2 red onion
  • 1 clove garlic, minced
  • 5 tablespoons olive oil
  • 1 tablespoon fresh sage, minced
  • 1/3 cup parsley, minced
  • 2 ounces goat cheese, crumbled
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon dijon mustard
  • salt to taste
  • black pepper to taste

How To

  1. Roast vegetables - prepare the day before or earlier in the week to have on hand to make this quick meal.  I like to serve at room temperature.
  2. Preheat oven to 400.
  3. Remove the outer leaves from the Brussels Sprouts if they are spotted, cut the small bottom stem off and cut the sprout into half.  Place into a mixing bowl, toss with 1 tablespoon of olive oil and half of the minced sage.  Place onto a baking sheet, then into the oven and roast for 10 minutes.
  4. Peel the red onion, cut into quarters and then cut each quarter into half.
  5. Peel the butternut squash and cut into cubes.  Toss with 1 tablespoon of olive oil, half of the sage and the red onion.  Add to the partially roasted butternut squash, then roast for 15 minutes.
  6. Add the minced garlic to the vegetable mixture, stir and roast for 5 more minutes.
  7. Remove from the oven and let cool.  Place into a glass container, cover and place into the refrigerator for tasty meals all week.
  8. Putting the salad together.
  9. Remove the pre-roasted vegetables from the refrigerator about 30 minutes before serving.
  10. Cook pasta according to package directions.
  11. Drain the pasta, quickly rinse with cold water to stop the cooking, drain well, and then place the pasta into a large serving bowl.
  12. Make the dressing by whisking together the 3 tablespoons of the olive oil along with the balsamic vinegar and dijon mustard.
  13. Add the roasted vegetables to the pasta, and gently stir in the dressing to combine.
  14. Sprinkle in the parsley and goat cheese.  Season to taste with salt and pepper.
  15. Serve.
  16. Eat.


Roasting takes about 30 minutes and is not included in the Total Time.


disclaimer:  This post is a collaboration between Dreamfields and Chez Us.  All content and photos are our own and were not influenced by other parties.  We appreciate our readers supporting sponsors that allow us to create exciting content for Chez Us.


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