Roast Eggplant & Squash Fusilli
Roast Eggplant & Squash Fusilli

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, roast eggplant & squash fusilli. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Roast Eggplant & Squash Fusilli is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Roast Eggplant & Squash Fusilli is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook roast eggplant & squash fusilli using 12 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Roast Eggplant & Squash Fusilli:
  1. Get 1 eggplant
  2. Take 1 summer squash, medium size (get crazy)
  3. Prepare 12 oz box brown rice fusilli pasta
  4. Get 2 clove garlic
  5. Get 1 small white onion
  6. Prepare 1 jar portabella mushroom pasta sauce
  7. Make ready 3 tbsp basil
  8. Take 2 tbsp ground black pepper
  9. Take 1 tbsp lemon pepper
  10. Prepare 1 tbsp himalayan pink salt
  11. Take 1/4 cup olive oil, extra virgin
  12. Get 1/4 cup water
Steps to make Roast Eggplant & Squash Fusilli:
  1. Put your pasta sauce in a medium saucepan, on low heat. This is to slow cook the sauce while we prepare the squash/eggplant.
  2. Preheat oven to 420°F.
  3. Chop eggplant and medium sized summer squash, combine in bowl. Add olive oil and spices.
  4. Chop onions, mince garlic, combine with above mixture.
  5. Add mixture to cooking pan with 1/4 cup water. Cook and cover for 5 minutes on medium to low heat, then cook for 10 additional minutes stirring occasionally. You want to get your eggplant and squash a little tender and cook in the garlic.
  6. This is a good time to start boiling a pot of water for your pasta. Add a pinch of salt for taste and to expedite boiling (yay science!)
  7. Transfer squash/eggplant mixture to a baking sheet. Spread evenly and place in now preheated oven.
  8. Let this bake for approximately 20 minutes, or until squash and eggplant are tender and a little crispy around the edges. Stir if you notice anything sticking.
  9. In the mean time, follow package directions to cook your pasta. Strain and transfer to bowl, and add a light coating of olive oil to cooked pasta.
  10. Transfer roasted squash/eggplant to a new dish as well, as it should be cooked by now.
  11. By now, your pasta sauce should have been simmering for almost 30 to 40 minutes. Yum. Remove from heat and prepare your selections. I cooked up some red potato's in the mean time which were initially made as a side dish but became a delicious addition to this hearty Autumn recipe.
  12. To serve, scoop pasta on to your plate first, top with squash and eggplant roast.
  13. Top with portabella pasta sauce and freshly grated gouda cheese. Enjoy.

So that’s going to wrap it up for this special food roast eggplant & squash fusilli recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!