you can serve this sauce over any pasta, but it pairs well with ricotta cheese, aka ravioli or tortellini. Serves 4.
12 ounces pasta, cooked according to package directions
12 ounces frozen butternut squash puree, thawed in the fridge - or 1/2 butternut squash roasted in the oven at 400º for one hour and scooped out
15 ounce can diced tomatoes
1/2 onion, diced
1 bell pepper, diced
olive oil
1/2 tbsp oregano
fresh basil, chopped
salt and pepper to taste
optional: 15 ounce can cannellini beans, drained and rinsed
optional: 2 boneless, skinless chicken breasts, diced
Saute onion and bell pepper, in olive oil until soft, in a large saucepan. Add squash, tomatoes, oregano, salt, and pepper. Stir and cook until heated through. Add beans.
If using, cook chicken in additional olive oil in a separate pan. Drain and add to sauce. Optional: add two handfuls of baby spinach to the sauce. Serve over cooked pasta.