Pasta with Roasted Butternut Squash & Mushrooms

I love butternut squash. Of all the squashes (squash?, squashs? squeesh?), butternut is my absolute favorite. It is versatile, has a mild nutty flavor, easy to cut and prep, cooks up fast - hard to argue with such an amazing little piece of heaven!

Whenever I have an abundance of this squash and have a craving for pasta, this one is at the top of my list. Wheat pasta is used here to add to the heartiness of the meal, but don't fret! Using a good quality wheat pasta like this one will make you forget that it's wheat!

I am also a lover of mushrooms. If it's me and my eldest daughter eating this, we will double the mushrooms as we love them! One of my favorite things about this dish is that you can customize it to include the veggies YOU love to eat. Broccoli fan? Toss that in there too! Love pea pods? Add them in! Meals like this are the best.

I talk about the seasonings I use fairly often - this recipe is no different. If Trader Joe's would sell me a vat of 21 Season Salute, we'd be set for weeks...or maybe days. It's one of my go-to seasonings! Sometimes we will add some smokey paprika to this to give it just a touch of warmth. Try it and let me know how you like it!

Pasta with Roasted Butternut Squash & Mushrooms

Pasta, roasted squash, mushrooms - 3 of my favorite things all in one tasty meal. We love this for meatless meals. Simple and delicious! Easily customizable to have the veggies you like too!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Dinner

Cuisine American

Servings 4

Ingredients

  

• 2 cups whole wheat fusilli pasta
• 2 cups butternut squash, diced into ½ inch cubes
• 3 tablespoon olive oil divided
• ½ medium red onion, diced small
• 1 red pepper, diced small
• 8 oz mushrooms, sliced diced if you're trying to hide it 🙂
• 2 green onions, sliced thin
• 1 clove garlic, minced
• 2 ½ tablespoon garlic herb seasoning, divided see notes
• ¼ teaspoon black pepper
• 1 teaspoon salt or to taste

Instructions

 

• Pre-heat oven to 375°. Toss the butternut squash with 1 tablespoon olive oil and 1 tablespoon of garlic herb seasoning. Bake for about 40 mins, stirring occasionally. When the squash is fork tender, remove from oven and set aside.
  2 cups butternut squash, diced into ½ inch cubes
• While squash is cooking, make the pasta according to package directions.
  2 cups whole wheat fusilli pasta
• In a 12 inch skillet on medium heat, add 1 tablespoon of olive oil and garlic, sauté the mushrooms and onions until just starting to brown. Add the remaining seasoning and the red pepper, sauté for another 5 mins.
  ½ medium red onion, diced small, 1 red pepper, diced small, 8 oz mushrooms, sliced, 1 clove garlic, minced, 1 teaspoon salt, ¼ teaspoon black pepper
• Stir in the squash and pasta until well combined. Add in the last tablespoon olive oil and sprinkle the green onions on top and serve
  2 green onions, sliced thin

Notes

NUGGETS OF KNOWLEDGE

Garlic herb seasoning - I really love 21 Season Salute from Trader Joe's and is my go to for this recipe. Any garlic-herb mix will work great.

Keyword butternut squash, fusilli, garlic, meatless, meatless monday, mushrooms, pasta, roasted, roasted squash, vegan, vegetarian, veggies, wheat pasta