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.

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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