Description
This fusilli with mushroom and roasted butternut squash is a delicious fall recipe for you and your family enjoy for a quick dinner. Easy and delicious.
Ingredients
- 2 cups Butternut Squash, Diced
- 3 Tablespoons Extra Virgin Olive Oil, Divided
- 2 cups Whole Wheat Fusilli Pasta
- ½ 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
Preparation
Preheat the oven to 350ºF (175ºC).
In a bowl, add the butternut squash and toss with 1 tablespoon extra virgin olive oil, salt and pepper. In a roasting pan covered with parchment paper, spread the butternut squash out evenly and in a single layer on the baking sheet.
Roast in the oven for about 20–25 minutes or until tender. Stir once halfway through cooking time to promote even cooking and browning.
Fill a large pot with salted water and bring to a boil over high heat. Add the fusilli and cook according to the package instructions. Drain pasta and set aside.
In a skillet, heat the remaining 2 tablespoons extra virgin olive oil over medium high heat. Add onions and cook onions until translucent. Add garlic, chili pepper, mushrooms and cherry tomatoes. Sauté for a few minutes.
Add reserved fusilli and roasted butternut squash and stir well for 1 minute. Add salt and pepper to taste. If necessary, adjust seasoning and add more olive oil to add more flavor.
Garnish with chopped green onions.
