Butternut Squash Triangoli Tomato and Yellow Squash Butter
This, my friends, was the easiest and most delicious meal EVER!!!
It honestly came together in under 20 minutes, and for a Monday evening dinner, it was beyond perfect! The butternut squash filled pasta and the buttery tomato and yellow squash, made a great match of sweet and salty! Try this Butternut Squash Triangoli Tomato and Yellow Squash Butter for dinner soon!
I had little time yesterday to think of dinner ideas. I stopped at Trader Joe’s on my way home from work for a few items, and BOOM…. I discovered yet another delicious item of theirs. Thanks Trader Joe’s!!! You will find this deliciousness in the refrigerated section; by the meats and cheeses.
I will definitely add this to our dinner rotation. I have a feeling this would be delicious with a sage butter or even a sweeter sauce and a nutty crunch. Ugh I’m drooling and I just ate.
Try it for yourself with the recipe below. Let me know your thoughts once you’ve made it.
Butternut Squash Triangoli with Tomato and Yellow Squash Butter
- 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)
- In a medium pot, bring water to a boil and add a good pinch of salt.
- Heat the olive oil in a large saute pan on medium to low heat.
- Meanwhile, mince the garlic, cut the tomatoes in half, and cube the squash.
- Add the garlic to the saute pan and cook until fragrant, a minute or two.
- Add the tomatoes and squash to the pan and season with salt. Let cook for 5 minutes until the tomatoes and squash are tender.
- Cook the pasta as per the directions on the package. (Add to boiling water and cook for 3-4 minutes. Drain.)
- Once the tomatoes and squash are done cooking, add the butter to the pan and allow to melt. Remove the pan from the heat.
- 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.
- Serve and enjoy!
Recipe written and tested by Hannah Hiller of Detroitisforfoodies