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

  • Servings: 2-4
  • Difficulty: Easy
  • Print


  • 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)


  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


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