Warm fusilli salad with roasted winter squash and mushrooms

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the fusilli

Heat the oven to 450°F.
Bring a medium sauce pot of generously salted water to a boil. Add the fusilli and cook until just tender, 12 to 14 minutes. Drain and set aside.
While the water heats and the fusilli cooks, prepare the squash and mushrooms.

Prep and roast the squash and mushrooms

Trim the ends from the delicata squash. Cut the squash in half lengthwise and scoop out the seeds with a spoon, then cut each half crosswise into ¼-inch-thick half-moons.
Cut the mushrooms in half lengthwise; cut any large halves into quarters.

On a sheet pan, toss the squash and mushrooms with 1 to 2 tablespoons oil; season with salt and pepper. Spread in an even layer and roast, stirring once halfway through, until the squash and mushrooms are lightly browned and tender, 12 to 15 minutes.
While the squash and mushrooms roast, prepare the leek.

Prep and cook the leek

Trim the root end from the leek; cut the leek in half lengthwise, then crosswise into ¼-inch-thick half-moons. Soak the half-moons in a medium bowl of cold water, stirring occasionally to loosen any dirt, and allow the dirt to settle at the bottom. Skim the leek from the surface of the water and pat dry.

In a medium [large] frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the leek, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Stir in 2 tablespoons [¼ cup] white wine or water and cook, stirring occasionally, until the leek is soft, 5 to 7 minutes.
While the leek cooks, prepare the remaining ingredients.

Prep the remaining ingredients; finish the dish

Coarsely chop the walnuts.
Trim the root ends and any coarse stems from the watercress.

In a large bowl, stir together the fusilli, squash, mushrooms, leek, and as much house dressing as you like; season to taste with salt and pepper.

Serve

Transfer the fusilli salad to individual bowls, garnish with the walnuts and watercress, and serve with any remaining dressing on the side.

Kids Can!

Toss the squash and mushrooms with oil, salt, and pepper.
Clean the sliced leeks.
Stir together the fusilli salad.
Garnish the salad.

Warm fusilli salad with roasted winter squash and mushrooms

Gluten-Free Friendly, Dairy-Free, Soy-Free, Vegan

2 Servings, 700 Calories/Serving

25–40 Minutes

Just the right balance of contrasting yet complementary elements makes this gluten-free and vegan fusilli pasta salad unforgettable.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

5 ounces gluten-free quinoa fusilli
10 ounces delicata squash (see Market Watch note)
5 ounces button mushrooms (such as cremini)
1 large leek
2 tablespoons walnuts
3½ ounces watercress
Sunbasket house dressing (olive oil - balsamic vinegar - fresh garlic - Dijon mustard - salt)

Chef's Tip

Market Watch
Because organic delicata can be hard to find, you may receive organic chopped peeled butternut or whole acorn squash instead.

If chopped butternut, skip the prep in Step 2 and toss with the mushrooms and oil before roasting. Follow the rest of the recipe as written.
If an acorn squash, don’t bother peeling it; instead of roasting it with the mushrooms in Step 2, cut the squash in half lengthwise, then scoop out the seeds. Season the cut sides generously with salt and pepper and rub with oil. Roast, cut sides down, on a foil-lined sheet pan in the 450°F oven until tender when pierced with a sharp knife, 35 to 45 minutes. Let cool slightly, then in Step 4, scoop out large chunks of the roasted squash and add to the pasta.

Nutrition per serving

Calories 700, Total Fat 36g (46% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 290mg (13% DV), Total Carb. 80g (29% DV), Fiber 8g (29% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 14g
Contains: Tree Nuts

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the fusilli

Prep and roast the squash and mushrooms

Trim the ends from the delicata squash. Cut the squash in half lengthwise and scoop out the seeds with a spoon, then cut each half crosswise into ¼-inch-thick half-moons.
Cut the mushrooms in half lengthwise; cut any large halves into quarters.

Prep and cook the leek

Trim the root end from the leek; cut the leek in half lengthwise, then crosswise into ¼-inch-thick half-moons. Soak the half-moons in a medium bowl of cold water, stirring occasionally to loosen any dirt, and allow the dirt to settle at the bottom. Skim the leek from the surface of the water and pat dry.

Prep the remaining ingredients; finish the dish

Coarsely chop the walnuts.
Trim the root ends and any coarse stems from the watercress.

In a large bowl, stir together the fusilli, squash, mushrooms, leek, and as much house dressing as you like; season to taste with salt and pepper.

Serve

Transfer the fusilli salad to individual bowls, garnish with the walnuts and watercress, and serve with any remaining dressing on the side.

Kids Can!

Toss the squash and mushrooms with oil, salt, and pepper.
Clean the sliced leeks.
Stir together the fusilli salad.
Garnish the salad.

Instructions

Kids Can!

Warm fusilli salad with roasted winter squash and mushrooms

Warm fusilli salad with roasted winter squash and mushrooms

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In your bag

Chef's Tip

Instructions

Kids Can!