Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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