Butternut Squash Triangoli Tomato and Yellow Squash Butter

Ingredients

• 1 tbsp olive oil
• 2 cloves of garlic minced
• 16oz container of cherry tomatoes
• 1 medium to large yellow squash cubed
• 4 tbsp butter
• 1 pkg Trader Joe’s Butternut Squash Triangoli
• 2 good pinch of salt
• Freshly ground black pepper
• Oregano garnish (optional)

Directions

1. In a medium pot, bring water to a boil and add a good pinch of salt.
2. Heat the olive oil in a large saute pan on medium to low heat.
3. Meanwhile, mince the garlic, cut the tomatoes in half, and cube the squash.
4. Add the garlic to the saute pan and cook until fragrant, a minute or two.
5. Add the tomatoes and squash to the pan and season with salt. Let cook for 5 minutes until the tomatoes and squash are tender.
6. Cook the pasta as per the directions on the package. (Add to boiling water and cook for 3-4 minutes. Drain.)
7. Once the tomatoes and squash are done cooking, add the butter to the pan and allow to melt. Remove the pan from the heat.
8. Place the pasta on a serving dish and top with the tomato and squash butter. Add freshly ground black pepper and garnish with oregano or other fresh herb.
9. Serve and enjoy!

Recipe written and tested by Hannah Hiller of Detroitisforfoodies