Butternut Squash Pasta

This recipe has been a fall-back recipe for several years now.  It is relatively easy to make, except for peeling and chopping the squash, but it is worth the effort in the end.

Recipe for Butternut Squash Pasta:

Ingredients:
1 butternut squash, peeled, gutted, and chopped into bite-sized cubes (preparing the squash is the hardest part of this meal)
1 carton grape or cherry tomatoes, cut in halves
2 cups asparagus, chopped into bite-sized pieces (I substitute with frozen green beans when asparagus is not in season)
4 Tbsp Olive Oil
2 cloves garlic, minced
1 Onion, diced
salt and pepper to taste
1 box penne pasta, prepared per directions on box


Directions:
Prepare all ingredients as directed.  In large frying pan, heat olive oil with medium-high heat.  Add onion and garlic and let saute for 2 minutes.  Add squash, asparagus, tomatoes, salt and pepper.  Cover and saute for 10-15 minutes, stirring frequently, until squash is tender and can be easily speared with fork.  Server over prepared penne pasta.

Recipe Credit:
I'm not sure where this recipe came from, I have been making it for so long that I don't remember!