Fusilli with Mushroom and Roasted Butternut Squash

Name: Fusilli with Mushroom and Roasted Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Butternut Squash, Diced; 3 Tablespoons Extra Virgin Olive Oil, Divided; 2 cups Whole Wheat Fusilli Pasta; 1/2 cups Onions, Chopped; 2 cloves Garlic, Minced; 1 teaspoon Red Chili Pepper Flakes; 1 cup Mushroom, Chopped; 1 cup Cherry Tomatoes, Cut In Half; Salt And Pepper; Chopped Green Onions, For Garnish

Servings: persons

1
Preheat the oven to 350 degrees F (175 degrees C).
2
In a bowl, add the butternut squash and toss with 1 tablespoon extra virgin olive oil, salt and pepper.
3
In a roasting pan covered with parchment paper, spread the butternut squash out evenly and in a single layer on the baking sheet.
4
Roast in the oven for about 2025 minutes or until tender.
5
Stir once halfway through cooking time to promote even cooking and browning.
6
Fill a large pot with salted water and bring to a boil over high heat.
7
Add the fusilli and cook according to the package instructions.
8
Drain pasta and set aside.
9
In a skillet, heat the remaining 2 tablespoons extra virgin olive oil over medium high heat.
10
Add onions and cook onions until translucent.
11
Add garlic, chili pepper, mushrooms and cherry tomatoes.
12
Saute for a few minutes.
13
Add reserved fusilli and roasted butternut squash and stir well for 1 minute.
14
Add salt and pepper to taste.
15
If necessary, adjust seasoning and add more olive oil to add more flavor.
16
Garnish with chopped green onions.

1397

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups Butternut Squash, Diced, 3 Tablespoons Extra Virgin Olive Oil, Divided, 2 cups Whole Wheat Fusilli Pasta, 1/2 cups Onions, Chopped, and more.

Yes, Fusilli with Mushroom and Roasted Butternut Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!