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
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for roasting the butternut squash.
- 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.
- 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.
- 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.
- 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.
- Combine Ingredients: Add the cooked fusilli and roasted butternut squash to the skillet. Stir everything together for about 1 minute to combine flavors evenly.
- Season and Adjust: Taste the dish and season with additional salt, pepper, or olive oil as needed to enhance flavor.
- 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.
