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Fusilli with Mushroom and Roasted Butternut Squash Recipe

Avatar photoBySusan Miller
Jump to Recipe· 4.8 from 75 reviews
Fusilli with Mushroom and Roasted Butternut Squash Recipe

If you’re craving a cozy, wholesome pasta dish that’s bursting with autumnal flavors, you’re going to love this Fusilli with Mushroom and Roasted Butternut Squash Recipe. It’s a beautiful harmony of nutty whole wheat pasta, sweet roasted squash, and earthy mushrooms — a perfect meal to warm up your evenings and delight your taste buds effortlessly.

Why You Should Make This Recipe

Comfort food with a healthy twist: This recipe combines nutrient-rich whole wheat fusilli with vitamin-packed butternut squash for a guilt-free indulgence.
Simple ingredients, incredible flavor: With just a handful of pantry staples, you can create a complex, savory meal that tastes like it took hours to prepare.
Perfect for all seasons: Roasting brings out the squash’s natural sweetness, making this dish a cozy fall favorite but enjoyable any time of year.
Easy to customize: Whether you want to add spices, swap veggies, or double the batch for leftovers, it’s flexible and forgiving.

A close-up view of a black skillet filled with cooked rotini pasta mixed with sliced mushrooms, diced yellow bell peppers, and cherry tomatoes; the dish is topped with finely chopped green onions. A wooden spoon rests on the right side of the skillet, partially stirring the pasta. The skillet sits on a teal textured cloth, set on a white marbled surface. In the blurry background, there are transparent drinking glasses and a stack of white bowls with silver cutlery on top. Photo taken with an iphone --ar 2:3 --v 7 - Fusilli with Mushroom and Roasted Butternut Squash, autumn pasta dish, healthy mushroom and butternut squash pasta, wholesome fusilli with roasted squash, vegetarian fall pasta

Ingredients & Substitutions

Every ingredient in this Fusilli with Mushroom and Roasted Butternut Squash Recipe plays a crucial role—from the hearty fusilli capturing every bit of sauce to the roasted butternut squash bringing sweetness and depth. The mushrooms add earthiness, while garlic and chili flakes provide a gentle kick, making each bite exciting yet balanced.

Flat lay of diced roasted butternut squash with a warm orange hue, whole wheat fusilli pasta spirals, chopped brown mushrooms, halved bright red cherry tomatoes, minced garlic cloves, chopped translucent onions, vibrant green sliced green onions, and a sprinkle of red pepper flakes, all beautifully arranged with natural light highlighting their colors and textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Fusilli with Mushroom and Roasted Butternut Squash, autumn pasta dish, healthy mushroom and butternut squash pasta, wholesome fusilli with roasted squash, vegetarian fall pasta
  • Whole wheat fusilli: Adds a nutty flavor and extra fiber, but feel free to use regular pasta or a gluten-free variety.
  • Butternut squash: Roasting caramelizes it, enhancing its natural sweetness; if unavailable, try sweet potatoes or pumpkin.
  • Mushrooms: Provide umami richness; cremini or button mushrooms work well, but you can use shiitake for a bolder taste.
  • Cherry tomatoes: They brighten the dish and balance sweetness with their slight acidity; grape tomatoes can work too.
  • Red pepper flakes: Give that gentle heat that lifts the flavors—you can adjust the amount or omit for no spice.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Fusilli with Mushroom and Roasted Butternut Squash Recipe

Step 1: Roast the Butternut Squash

Start by preheating your oven and tossing diced butternut squash with olive oil, salt, and pepper. Spread it evenly on a parchment-lined baking sheet to ensure it roasts beautifully, developing those irresistible caramelized edges. Roasting at 350°F for about 20-25 minutes brings out its natural sweetness and tender texture perfectly.

Step 2: Cook the Fusilli Pasta

While the squash is roasting, bring a large pot of salted water to a boil and add the whole wheat fusilli. Cooking according to package instructions ensures the pasta will be just right—al dente with a bite that complements the creamy squash and mushrooms. Don’t forget to drain and set it aside once done!

Step 3: Sauté the Vegetables

Heat a couple of tablespoons of olive oil in a skillet over medium-high heat and sauté chopped onions until translucent, releasing a sweet aroma that fills your kitchen. Then add minced garlic, red pepper flakes, chopped mushrooms, and halved cherry tomatoes. Cook until the mushrooms soften and tomatoes release their juice—this creates a luscious base for the pasta.

Step 4: Combine Everything Together

Toss the cooked fusilli and the roasted butternut squash into the skillet, stirring gently to blend all the flavors. This step lets the pasta soak up the garlic-infused olive oil along with the sweetness of the squash and the earthiness of mushrooms, creating a harmonious medley. Adjust the seasoning with salt and pepper, and drizzle extra olive oil if you crave a little more richness.

How to Serve Fusilli with Mushroom and Roasted Butternut Squash Recipe

The image shows a close-up of a black cast iron pan filled with pasta and vegetables. The dish has three main layers: the bottom layer is made of light yellow spiral pasta, the middle layer has slices of cooked mushrooms and small orange cubes of vegetables, and the top layer is scattered with bright green chopped herbs and a few red cherry tomatoes. The pan sits on a light blue cloth on a white marbled surface, and in the background, there are stacked white plates blurred out. The photo is taken with an iphone --ar 2:3 --v 7 - Fusilli with Mushroom and Roasted Butternut Squash, autumn pasta dish, healthy mushroom and butternut squash pasta, wholesome fusilli with roasted squash, vegetarian fall pasta

Garnishes

Freshly chopped green onions sprinkle a pop of color and a mild oniony bite that elevates the dish visually and taste-wise. For a creamy touch, consider adding a sprinkle of shaved Parmesan or a drizzle of balsamic glaze to make every mouthful more memorable.

Side Dishes

This pasta pairs wonderfully with a crisp green salad tossed in a light vinaigrette or some garlicky roasted greens like broccoli or kale. If you want some crunch, toasted nuts like walnuts or pine nuts make fantastic accompaniments that complement the squash’s sweetness.

Creative Ways to Present

Plate your fusilli in shallow bowls, then garnish each serving with a sprig of fresh herbs like thyme or sage for an elegant touch. Serve alongside rustic bread rubbed with garlic and olive oil for an inviting, hearty meal presentation that’s as beautiful as it is delicious.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover fusilli mixed with roasted butternut squash and mushrooms to an airtight container and refrigerate. It will stay fresh and tasty for up to four days—a perfect ready-made meal for busy nights.

Freezing

Once completely cooled, you can freeze this dish in freezer-safe containers for up to two months. Freezing helps preserve the flavors and textures, letting you enjoy this comforting recipe even when time is tight.

Reheating

Reheat your leftovers gently in the microwave or on the stove with a splash of olive oil or water to keep the pasta moist and vibrant. This makes it easy to relive the delicious flavors without compromising texture.

FAQs

  1. Can I use a different type of pasta for this recipe?

    Absolutely! While the recipe calls for whole wheat fusilli, you can substitute any short pasta like penne, rotini, or farfalle—just choose your favorite shape that holds sauce well.

  2. How do I know when the butternut squash is perfectly roasted?

    The squash should be fork-tender with slight caramelization on the edges. Roasting it evenly in a single layer ensures it softens without steaming or burning.

  3. Is this recipe suitable for vegan diets?

    Yes! The dish is naturally vegan as long as you skip any cheese garnish. The olive oil and vegetables provide plenty of flavor and richness on their own.

  4. Can I add protein to the Fusilli with Mushroom and Roasted Butternut Squash Recipe?

    Definitely! Grilled chicken, crispy tofu, or chickpeas work beautifully to add protein and make it a more substantial meal if desired.

Final Thoughts

This Fusilli with Mushroom and Roasted Butternut Squash Recipe is such a rewarding dish to make and enjoy—simple enough for a weeknight yet special enough to impress friends and family. Its vibrant colors, rich flavors, and hearty textures come together effortlessly, inviting you to savor every cozy bite. Give it a try and make it your new favorite pasta recipe!

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Fusilli with Mushroom and Roasted Butternut Squash Recipe

Fusilli with Mushroom and Roasted Butternut Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 75 reviews
  • Author: Susan
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Italian
  • Diet: Vegetarian
Print Recipe

Description

A wholesome and flavorful pasta dish featuring whole wheat fusilli tossed with roasted butternut squash, sautéed mushrooms, cherry tomatoes, and aromatic spices. This recipe combines the natural sweetness of roasted squash with the earthiness of mushrooms and the mild heat of red pepper flakes for a delicious, nutritious meal perfect for any season.

Ingredients

Scale

Pasta

  • 2 cups whole wheat Fusilli pasta

Vegetables and Aromatics

  • 2 cups butternut squash, diced
  • ½ cup onions, chopped
  • 2 cloves garlic, minced
  • 1 cup mushrooms, chopped
  • 1 cup cherry tomatoes, halved
  • Green onions, chopped for garnish

Oils and Seasonings

  • 2 + 1 tbsp extra-virgin olive oil (1 tbsp for roasting, 2 tbsp for sautéing)
  • Salt, to taste
  • Ground black pepper, to taste
  • 1 tsp red pepper flakes or chili pepper

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for roasting the butternut squash.
  2. Prepare Squash: In a bowl, toss the diced butternut squash with 1 tablespoon of extra-virgin olive oil, salt, and ground black pepper until evenly coated.
  3. Roast Squash: Spread the seasoned squash evenly in a single layer on a parchment-lined baking sheet. Roast in the oven for 20-25 minutes, stirring halfway through, until the squash is tender and slightly browned.
  4. Cook Pasta: Bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente. Drain and set aside.
  5. Sauté Aromatics and Vegetables: Heat 2 tablespoons of extra-virgin olive oil in a skillet over medium-high heat. Add chopped onions and cook until translucent, about 3-4 minutes. Add minced garlic, red pepper flakes, chopped mushrooms, and halved cherry tomatoes. Sauté for a few minutes until the mushrooms are tender and the tomatoes begin to soften.
  6. Combine Ingredients: Add the cooked fusilli and roasted butternut squash to the skillet. Stir everything together for about 1 minute to combine flavors evenly.
  7. Season and Adjust: Taste the dish and season with additional salt, pepper, or olive oil as needed to enhance flavor.
  8. Garnish and Serve: Sprinkle chopped green onions over the top before serving for a fresh, vibrant finish.

Notes

  • If you find cutting butternut squash challenging, microwave it for a couple of minutes to soften before slicing.
  • Cut the butternut squash into uniform pieces to ensure even roasting.
  • Do not overcrowd the baking pan when roasting the squash to avoid steaming instead of roasting.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat leftovers in the microwave for convenience.
  • For longer storage, freeze the cooled dish in an airtight freezer-safe container for up to 2 months.
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