Best Instructions to Making Delicious Roast Eggplant & Squash Fusilli

Roast Eggplant & Squash Fusilli is the first thing that comes to most people’s mind when it comes to a comfort meal. Today, we are going to provide you steps on preparing a appetizing Roast Eggplant & Squash Fusilli.

Roast Eggplant & Squash Fusilli

We hope you got insight from reading it, now let’s go back to roast eggplant & squash fusilli recipe. To make roast eggplant & squash fusilli you need 12 ingredients and 13 steps. Here is how you achieve it.

Firstly, here are the ingridients that you should prepare to make Roast Eggplant & Squash Fusilli:

  1. Provide 1 of eggplant.
  2. Prepare 1 of summer squash, medium size (get crazy).
  3. Take 12 oz of box brown rice fusilli pasta.
  4. Provide 2 clove of garlic.
  5. Get 1 of small white onion.
  6. Get 1 of jar portabella mushroom pasta sauce.
  7. Take 3 tbsp of basil.
  8. You need 2 tbsp of ground black pepper.
  9. Provide 1 tbsp of lemon pepper.
  10. You need 1 tbsp of himalayan pink salt.
  11. Take 1/4 cup of olive oil, extra virgin.
  12. Use 1/4 cup of water.

After preparing the ingridients, now we are ready to make our delightful 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..

Recipe : Roast Eggplant & Squash Fusilli

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