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