Ingredients
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2 cups whole wheat Fusilli pasta
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2 + 1 tablespoon extra-virgin olive oil
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2 cups butternut squash, diced
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Salt and ground black pepper
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½ cup onions chopped
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2 cloves garlic, minced
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1 teaspoon red pepper flakes or chili pepper
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1 cup mushrooms, chopped
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1 cup cherry tomatoes cut in half
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Green onions chopped
Method
Preheat the oven to 350F (175°C). In bowl, add butternut squash and toss with 1 tablespoon of extra virgin olive oil, salt and pepper.
In roasting pan covered with parchment paper, spread butternut squash out evenly and in single layer on baking sheet.
Roast in oven for about 20-25 minutes or until tender. Stir once halfway through cooking time to promote even cooking and browning.
Fill large pot with salted water and bring to boil over high heat. Add fusilli and cook according to instructions.
Drain pasta and set aside. In a skillet, heat 2 tablespoons extra virgin olive oil over medium-high heat.
Add onions and cook until translucent.
Add garlic, red pepper flakes, mushrooms and cherry tomatoes.
Sauté for few minutes.
Add reserved fusilli and roasted butternut squash. Stir well for 1 minute.
Add salt and pepper to taste. If necessary, adjust seasoning and add olive oil. Garnish with chopped green onions.
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