Name: Fall Inspired Pasta Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 pound of pasta (I used Farfalle); 2 tablespoons f olive oil; 2 cups of brussels sprouts, quartered or halved; 2 cups of cubed butternut squash; 1/2 cup of water (plus more as needed); 1 teaspoon of garlic salt; 1/2 cup of walnuts/ pecans; 2 tablespoons of apple cider vinegar; 6 tablespoons of olive oil; 2 tablespoons of maple syrup; 2 tablespoons of dijon mustard; 1/4 teaspoon of cinnamon

Scale

Ingredients

1 pound of pasta (I used Farfalle)
2 tablespoons f olive oil
2 cups of brussels sprouts, quartered or halved
2 cups of cubed butternut squash
1/2 cup of water (plus more as needed)
1 teaspoon of garlic salt
1/2 cup of walnuts/ pecans

For the dressing:

2 tablespoons of apple cider vinegar
6 tablespoons of olive oil
2 tablespoons of maple syrup
2 tablespoons of dijon mustard
1/4 teaspoon of cinnamon

Instructions

Put your pasta on to cook in a large pot and cook according to instructions and desired done-ness. Once done, drain and set aside.
Make the dressing by whisking together all of the dressing ingredients. Set aside.
In a large skillet heat the olive oil over medium heat and then add in the brussles sprouts and butternut squash chunks. Saute for 5 minutes.
Add in the water, cover the pot, and let steam for about 8-10 minutes, stirring frequently, until the veggies are tender and the squash can be easily pierced with a fork. Take off of heat.
In a large bowl, combine the pasta, veggies, nuts, and dressing. Toss to coat.
ENJOY! I prefer this pasta salad warm but it also tastes pretty good cold!