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Fusilli with mushroom and roasted butternut squash

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!!
Course Side Dish
Cuisine American
Keyword dinner, healthy, lunch, vegan, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 288kcal



  • 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


Serving: 1/4 | Calories: 288kcal | Carbohydrates: 44g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 117mg | Potassium: 319mg | Fiber: 6g | Sugar: 7g