This Fusilli with Mushroom and Roasted Butternut Squash is a delicious, quick fall recipe for you and your family to enjoy. Easy and delicious!!
Hey guys,
While you are reading this, I will be landing in Chicago. YES, I am so excited to be able to spend the weekend in this beautiful city with my husband and one of my best friends, Haydê. She already visited me few times in Toronto and now it’s my turn. My husband has to travel to Chicago for work and I took this opportunity to visit my special friend. She is my childhood friend and has been living in the USA for over 13 years. Currently, she is attending Law school in Chicago. We grew up in Brazil and every time we are together it is so much fun. We always remember our funny experiences as children. I am sure we are going to have so much fun this weekend. I’m so excited!!
But before I left Toronto, I made this simple, tasty fusilli with mushroom and roasted butternut squash. This is the only way my husband eats butternut squash without complaining. Yes, guys, believe me. He doesn’t like butternut squash. I know what question is crossing your mind now, “who doesn’t like butternut squash?” I know, I know… he is so picky. This time I made it and he actually ate it ALL. I was so happy!!! Finally, some delicious fall foods he eats. Sorry, baby, I am being mean to you, but you know I love you, right? 😉 (Sausage Asparagus Quinoa Pasta is another favourite pasta of his!)
So, this recipe is so easy to make but there are few things that I would like to point out:
- It’s important to cut your butternut squash into roughly the same size pieces. This ensures all the pieces cook at the same time. If you cut them in different sizes, the smaller ones will cook faster than others and they will probably become soggy by the time the bigger pieces are ready.
- Another important tip is to add the chopped butternut squash in a single layer to the baking sheet like I did with the Roasted Root Vegetable with Thyme recipe to avoid them becoming mushy.
- And finally, toss every single piece with olive oil. Make sure the pieces are coated on all sides. If they aren’t, the sides that are not coated will be very dry.
Got some extra butternut squash? Try my Roasted Butternut Squash Cauliflower Salad, Rice with Roasted Butternut Squash and Dried Cranberries, and Roasted Butternut Squash Mash.
Fusilli with Mushroom and Roasted Butternut Squash
Ingredients
- 2 cups whole wheat Fusilli pasta
- 2 + 1 tbsp extra-virgin olive oil
- 2 cups butternut squash diced
- Salt and ground black pepper
- ½ cup onions chopped
- 2 cloves garlic minced
- 1 tsp red pepper flakes or chili pepper
- 1 cup mushroom chopped
- 1 cup cherry tomatoes cut in half
- Green onions chopped for garnish
Instructions
- Preheat the oven to 350F (175C).
- In a bowl, add the butternut squash and toss with 1 tbsp 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 2 tbsp extra-virgin olive oil over medium-high heat.
- Add onions and cook until translucent.
- Add garlic, red pepper flakes, mushroom, and cherry tomatoes.
- Sauté for a few minutes.
- Add reserved fusilli and roasted butternut squash. 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
Notes
- If you are having trouble cutting your butternut squash, you can microwave it for a couple of minutes to help soften it enough to slice through.
- Try to cut the butternut squash as uniformly as possible so they cook evenly.
- When roasting the butternut squash, you do not overcrowd the pan so they'll steam instead of roast.
- To store: Store the leftover pasta and vegetables in an airtight container in the fridge for up to 4 days.
- To reheat: You can easily reheat everything in the microwave.
- To freeze: Once cooled completely, transfer the dish to an airtight freezer-safe container and freeze for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We'd love to see your recreation.
More delicious Pasta recipes
I love this Whole Wheat Fusilli with Mussels because it is very easy and quick to make, but it tastes like a very sophisticated dish.
This Pasta Salad with Lima Beans and Anchovies is a quick lunch meal for your busy weekdays.
This is absolutely stunning and my kind of dinner for sure! And the colors, the ingredients, everything = perfection! Pinned!!
I can have the trickiest time cutting butternut squash. I usually have to have Shawn come and help me, so I don’t cut my fingers trying to cut the huge thing in half. But once it is cut, you’re right, it’s so important to chop it into equal sizes so it cooks evenly. This pasta sounds so good!
I love the pictures! It makes the recipe more appetizing 🙂
This was okay. If I were to make it again, because the dish was too spicy, I would either decrease the crushed red pepper to 1/2 teaspoon or increase the sweet butternut to 3 cups. I used whole wheat fusilli.
Looks delicious. I can’t wait to try it! I picked this recipe as one of My Friday Favorites this week. You can check it out here – wp.me/p2hp9V-19r
Hi Olivia,
at first I’m sorry my english is not so good 🙂
I made it and it was so delicious! Half of my family was very happy. Unfortunatelly the other half wasn’t. They don’t like butternut squash. My son in law taste it and he liked it, but my daughter didn’t.
Nonetheless I will make again because it was so tasty.
Thank you for the recipe!
Angie
Happy to know you enjoy this recipe. You can try to make this recipe with sweet potato instead of butternut squash as well.
Thanks for stopping by!
Thank you!
I’ll try it!
This recipe needs editing as there is errors in the instructions