Fusilli with mushroom and roasted butternut squash

Fusilli with Mushroom and Roasted Butternut Squash

Yield: 4 people
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
This Fusilli with Mushroom and Roasted Butternut Squash is a delicious, quick fall recipe for you and your family to enjoy. Easy and delicious!!
Print Recipe
4.25 from 16 votes

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

  1. Preheat the oven to 350F (175C).
  2. In a bowl, add the butternut squash and toss with 1 tbsp 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 20-25 minutes or until tender. Stir once halfway through cooking time to promote even cooking and browning.
  5. 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.
  6. Drain pasta and set aside.
  7. In a skillet, heat 2 tbsp extra-virgin olive oil over medium-high heat.
  8. Add onions and cook until translucent.
  9. Add garlic, red pepper flakes, mushroom, and cherry tomatoes.
  10. Sauté for a few minutes.
  11. Add reserved fusilli and roasted butternut squash. Stir well for 1 minute.
  12. Add salt and pepper to taste.
  13. If necessary, adjust seasoning and add more olive oil to add more flavor.
  14. Garnish with chopped green onions
Course: Side Dish
Cuisine: American
Keyword: dinner, healthy, lunch, vegan, vegetarian

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: 8g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

This post contains affiliate links. For more information, please visit my disclosure page here.