Fusilli with Mushroom and Roasted Butternut Squash

• 2 cups Butternut Squash, Diced
• 3 Tablespoons Extra Virgin Olive Oil, Divided
• 2 cups Whole Wheat Fusilli Pasta
• 1/2 cups Onions, Chopped
• 2 cloves Garlic, Minced
• 1 teaspoon Red Chili Pepper Flakes
• 1 cup Mushroom, Chopped
• 1 cup Cherry Tomatoes, Cut In Half
• Salt And Pepper
• Chopped Green Onions, For Garnish

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a bowl, add the butternut squash and toss with 1 tablespoon extra virgin olive oil, salt and pepper.
3. In a roasting pan covered with parchment paper, spread the butternut squash out evenly and in a single layer on the baking sheet.
4. Roast in the oven for about 2025 minutes or until tender.
5. Stir once halfway through cooking time to promote even cooking and browning.
6. Fill a large pot with salted water and bring to a boil over high heat.
7. Add the fusilli and cook according to the package instructions.
8. Drain pasta and set aside.
9. In a skillet, heat the remaining 2 tablespoons extra virgin olive oil over medium high heat.
10. Add onions and cook onions until translucent.
11. Add garlic, chili pepper, mushrooms and cherry tomatoes.
12. Saute for a few minutes.
13. Add reserved fusilli and roasted butternut squash and stir well for 1 minute.
14. Add salt and pepper to taste.
15. If necessary, adjust seasoning and add more olive oil to add more flavor.
16. Garnish with chopped green onions.

butternut, olive oil, whole wheat fusilli, onions, garlic, red chili pepper, mushroom, cherry tomatoes, salt, green onions

Taken from tastykitchen.com/recipes/main-courses/fusilli-with-mushroom-and-roasted-butternut-squash/ (may not work)