Photo: Andrew Ridley
Fusilli with Mushroom and Roasted Butternut Squash
8 ingredients
10 min + 30 min
4
openrecipes
This fusilli with mushroom and roasted butternut squash is a delicious fall recipe for you and your family enjoy for a quick dinner. Easy and delicious.
Estimated Nutrition (whole recipe, rough)
525
Calories
15g
Protein
16g
Fat
86g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Pumpkin | not in our table | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups Butternut Squash, Diced
- 3 Tablespoons Extra Virgin Olive Oil, Divided
- 2 cups Whole Wheat Fusilli Pasta
- ½ cups Onions, Chopped
- 2 cloves Garlic, Minced
- 1 teaspoon Red Chili Pepper Flakes
- 1 cup Mushroom, Chopped
- 1 cup Cherry Tomatoes, Cut In Half
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes