Fusilli with Mushroom and Roasted Butternut Squash
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? 😉
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 they become 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 not coated will be very dry.
Thanks a lot for reading. Want to browse all of my healthy recipe posts? Follow my Primavera Kitchen Board on Pinterest!!! I also have an awesome Healthy Dinner Pinterest Board.
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
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Preheat the oven to 350F (175C).
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In a bowl, add the butternut squash and toss with 1 tbsp extra-virgin olive oil, salt, and pepper.
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In a roasting pan covered with parchment paper, spread the butternut squash out evenly and in a single layer on the baking sheet.
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Roast in the oven for about 20-25 minutes or until tender. Stir once halfway through cooking time to promote even cooking and browning.
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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.
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Drain pasta and set aside.
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In a skillet, heat 2 tbsp extra-virgin olive oil over medium-high heat.
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Add onions and cook until translucent.
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Add garlic, red pepper flakes, mushroom, and cherry tomatoes.
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Sauté for a few minutes.
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Add reserved fusilli and roasted butternut squash. Stir well for 1 minute.
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Add salt and pepper to taste.
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If necessary, adjust seasoning and add more olive oil to add more flavor.
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Garnish with chopped green onions
Nutrition Information
Amount per serving (1/4) — Calories: 288, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 117mg, Potassium: 319mg, Carbohydrates: 44g, Fiber: 6g, Sugar: 7g, Protein: 8gIf you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!
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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 and healthy lunch meal for your busy weekdays.
Mmm how could anyone NOT love this??
Hope you have a blast in Chicago!!
Have an absolutely AMAZING trip!! This pasta dish pretty much screams fall. I love it!
Olivia, these photos are so gorgeous! The perfect light. And I’m loving how creamy and rich this pasta looks, yet so healthy. My husband is the same way.. he had never had acorn squash — pretty sure — and so naturally he told me he didn’t like it. Same thing with butternut. And then I made it anyway (of course!) and he was like yeah, well, it’s pretty good…
:scrapes the last micron of squash out of the skin:
Men 😀
Beautiful photos Olivia!! I hope you have a great visit!
What a great colorful dish, Olivia! I hope you have fun in Chicago. Next time you have to come to NYC!!! 🙂
Chicago is the best! That’s where I’m from! 🙂 Hope you have a great time! And this dish looks amazing! I love the mushroom and squash combo!
This looks delicious! Thanks so much for sharing with us. I love all things squash. Have a fun trip!
This looks delicious Olivia! 🙂
This dish looks incredible! Have a great trip…it’s so awesome to be able to catch up with an old friend in a beautiful city!
Woah Olivia, sounds like you’ve moved around a lot!! Enjoy your trip to Chicago!
This looks like such a warm and comforting dish! Wishing it was our dinner table tonight!
Love this – such healthy, fresh flavours! Looks really tasty.
Wow! this looks fantastic. The colors really pop. I’m going to have to try this one for sure!
Craving a bowlful of this pasta right now… it looks delicious Olivia and is SO perfect for a quick and easy weeknight meal!
I hope you are having a great time in Chicago! I’m guessing it is pretty cold there right now! This pasta looks amazing and I am loving the roasted butternut squash you added! The photos are also so beautiful 🙂
Hope you’re having a wonderful time in Chicago! This pasta looks incredible – love the butternut squash in here! Gorgeous photos too 🙂
Have an amazing time in Chicago, Olivia! I’ll just be sitting here all day now, ya know dreaming about this gorgeous pasta. 😀
Hope you had a wonderful time in Chicago, dear! I’ve never been but have always wanted to go! Fall foods are the best foods! I love this comforting pasta dish with flavors of the season! Yum!
Have a blast in Chicago, girl! If you have a chance, eat at The Girl and the Goat! This pasta looks like it’s so full of flavor and perfectly comforting for fall. Beautiful, Olivia!
This dish looks wonderful! So comforting, and so full of color and flavor!
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
Oops ! I meant check it out here:
#FridayFavorites http://t.co/hKoa2T54Uw
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!