Ingredients
🥄 1 oz frozen diced butternut squash
🥄 0.5 cups fresh chopped tomatoes
🥄 0.5 yellow onion
🥄 1 tbsp olive oil
🥄 1 tsp salt
🥄 0.25 tsp black pepper
🥄 0.5 tsp dried thyme
🥄 1 lb pasta (your choice)
🥄 0.33 cup reserved pasta water
Instructions
👨🍳 Heat 1 tablespoon olive oil in a large skillet over medium heat.
👨🍳 Add the frozen diced butternut squash and cook for 5–7 minutes until edges begin to crisp.
👨🍳 Add ½ yellow onion and cook until translucent, about 3 minutes.
👨🍳 Stir in ½ cup fresh chopped tomatoes, ½ teaspoon dried thyme, ¼ teaspoon black pepper, and ½ teaspoon salt.
👨🍳 Simmer for 2 minutes to blend flavors.
👨🍳 Add cooked pasta and 1 cup reserved pasta water, tossing to coat.
👨🍳 Serve immediately with optional garnish of fresh herbs or Parmesan.
Notes
The sauce is best made fresh, but you can prep the base ingredients up to 2 days ahead. Use reserved pasta water to adjust thickness.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15