Fusilli with Mushroom and Roasted Butternut Squash

Method

1. Preheat the oven to 350F (175C).
2. In a bowl, add the butternut squash and toss with 1 tbsp 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 20-25 minutes or until tender. Stir once halfway through cooking time to promote even cooking and browning.
5. 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.
6. Drain pasta and set aside.
7. In a skillet, heat 2 tbsp extra-virgin olive oil over medium-high heat.
8. Add onions and cook until translucent.
9. Add garlic, red pepper flakes, mushroom, and cherry tomatoes.
10. Sauté for a few minutes.
11. Add reserved fusilli and roasted butternut squash. Stir well for 1 minute.
12. Add salt and pepper to taste.
13. If necessary, adjust seasoning and add more olive oil to add more flavor.
14. Garnish with chopped green onions.