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