mushroom butternut squash fusilli

Enjoy a satisfying meal with this fusilli dish featuring mushroom and roasted butternut squash. This recipe combines earthy mushrooms with creamy roasted butternut squash for a flavorful pasta dish. It's a vegan-friendly recipe, and by choosing the right pasta, you can create a hearty and comforting meal without compromising on taste.

This pasta dish isn't just about taste; it also offers a nutritional boost. Butternut squash is a powerhouse of vitamins A and C, contributing to healthy skin and a robust immune system. It's low in calories and packed with fiber, promoting better digestion and a feeling of fullness. Additionally, mushrooms add a dose of B vitamins, potassium, and antioxidants, supporting overall well-being. When paired with whole-grain fusilli, this becomes a wholesome, vegan-friendly option, rich in nutrients and perfect for a balanced meal.

Photo and recipe adapted from Primavera Kitchen.

Visit their site to see original recipe, photos and details or scroll down for our interpretation.

mushroom butternut squash fusilli

prep time: 15 min
cook time: 30 min

4 servings

Dish ingredients

2 cups Fusilli pasta
(substitute whole wheat, vegan, or other desired pasta)

2 + 1 tbsp extra-virgin olive oil

2 cups butternut squash

1 cup mushroom

1 cup cherry tomatoes

½ cup onions

2 cloves garlic

1 tsp red pepper flakes or chili pepper

Salt and ground black pepper, to taste

Green onions, for garnish

Preparation

1. Prep veggies and fruit:
   Clean and peel butternut squash, then dice into 1-2” pieces.
   Peel and chop onion to desired size.
   Peel and mince garlic.
   Prep mushroom by chopping to desired bite size.
   Slice cherry tomatoes in half.

2. Preheat the oven to 350°F (175C).

3. In a bowl, add the butternut squash and toss with 1 tbsp extra-virgin olive oil, salt, and pepper.

4. Spread butternut squash out evenly and in a single layer on a 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.

5. optional: blend butternut squash after roasting and before adding with pasta for a creamier sauce-like texture.

6. 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.

7. 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.

8. 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, serve warm and enjoy!

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