FUSILLI WITH MUSHROOM AND ROASTED BUTTERNUT SQUASH
Ingredients
- 2 cups Fusilli pasta whole wheat
- 2 + 1 tbs. olive oil
- 2 cups butter squash diced
- salt & pepper
- 1/2 cup onions chopped
- 2 cloves garlic minced
- 1 tsp chili pepper
- 1 cup mushrooms chopped
- 1 cup cherry tomatoes cut in half
- green onions chopped, for garnish
Instructions
- Preheat the oven to 350F (175C). In a bowl, add the butternut squash and toss with 1 tbs. 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 tbs extra-virgin olive oil over medium high heat. Add onions and cook onions until translucent.
- Add garlic, red pepper flakes, mushroom and cherry tomatoes. Sauté for a few minutes.
- Add reserved fusilli and roasted butternut squash and 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
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