Ingredients
4 tablespoons (1/2 stick) butter
1 small onion, chopped
2 garlic cloves, minced
One 14 1/2-ounce can diced tomatoes, drained
2 teaspoons sugar
1/2 teaspoon Italian seasoning
Pinch of kosher salt
Preparation
Melt the butter in a small saucepan. Stir in the onion and cook over medium heat for about 5 minutes. Stir in the garlic and cook for an additional 2 minutes, or until the onion is soft and beginning to brown. Stir in the remaining ingredients. Spoon the sauce over the warm squash.
