Fusilli with Mushroom and Roasted Butternut Squash

Preheat the oven to 350ºF (175ºC).

In a bowl, add the butternut squash and toss with 1 tablespoon extra virgin olive oil, salt and pepper. In a roasting pan covered with parchment paper, spread the butternut squash out evenly and in a single layer on the baking sheet.

Roast in the oven for about 20–25 minutes or until tender. Stir once halfway through cooking time to promote even cooking and browning.

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. Drain pasta and set aside.

In a skillet, heat the remaining 2 tablespoons extra virgin olive oil over medium high heat. Add onions and cook onions until translucent. Add garlic, chili pepper, mushrooms and cherry tomatoes. Sauté for a few minutes.

Add reserved fusilli and roasted butternut squash and stir well for 1 minute. Add salt and pepper to taste. If necessary, adjust seasoning and add more olive oil to add more flavor.

Garnish with chopped green onions.