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!
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 serve2 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.