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Autumn Acorn Squash Pasta Salad #autumnpastasalad #acornsquashsalad #fallsalad

Autumn Acorn Squash Pasta Salad

This pasta salad is perfect for a weeknight dinner or a fall flavored lunch.

Course Dinner Salad
Keyword acorn squash, autumn pasta salad, pasta salad
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Author Olive Jude



  • 1/2 cup olive oil
  • juice of one lemon
  • 4 garlic cloves minced
  • 1 tbsp marjoram
  • dash or two of tobassco
  • pinch of salt and pepper


  • 1 lb Rotini pasta cooked al dente
  • 2 acorn squash halved, seeded, and sliced into 1 inch thick crescents
  • 1 lb brussel sprouts trimmed and cut in half
  • olive oil for drizzling
  • salt and pepper to taste, for sprinkling
  • 1-2 tbsp brown sugar
  • 8 ounces baby spinach adjust quantities to liking


  • pepitas or roasted pumpkin seeds
  • crumbled feta
  • dried cranberries



  1. Combine all ingredients in a jar and shake vigorously. Refrigerate until ready to use. Best if made the day before. 


  1. Preheat oven to 400 degrees. 

  2. Cook pasta according to al dente directions on the box. Drain. Add to a large serving bowl. Pour vinaigrette over and gently toss to evenly coat. 

  3. Line two baking sheets with parchment paper. 

  4. Lay the acorn squash crescents on one sheet. Drizzle with olive oil, salt and pepper. Gently toss to coat evenly. 

  5. Sprinkle a very small amount of brown sugar on each crescent (about 1-2 tbsp) on the squash. 

  6. Place in the oven on the bottom rack and roast for 20-25 minutes until tender. 

  7. Scatter the brussel sprouts on the other sheet. Drizzle with olive, salt and pepper. Gently toss to coat evenly.

  8. Place on the center rack of the oven and roast for about 20 minutes or until they are crisp on the outside and tender on the inside. 

  9. Remove both vegetables from the oven and allow to cool for a bit 

  10. Add the brussel sprouts and the spinach leaves to the bowl and toss to combine with the pasta. 

  11. Lay the squash across the top of the salad. 

  12. Serve the dish immediately while still warm or cover and refrigerate and enjoy it later as a cold dish. 

  13. To serve, dish the pasta topped with a few crescents of acorn squash. Sprinkle with pepitas, feta and dried cranberries if desired.