Pasta with Butternut Squash and Lima Beans

Ingredients
2 tablespoons olive oil
1 large onion, thinly sliced
4 cloves garlic, minced
1 tablespoon fresh thyme, chopped, or 1 teaspoon dried
¹⁄₄ teaspoon dried crushed red pepper
3 ¹⁄₂ cups butternut squash, cut into ¹⁄₂-inch cubes
10 ounces fresh lima beans or frozen, thawed
2 cups broth, vegetable or chicken
3 cups short pasta (I used a mixture of penne and elbow because that’s what I had)
¹⁄₄ cup Parmesan cheese, grated

Instructions
1. Heat oil in large nonstick skillet over medium heat. Add onion and sauté until tender and golden, about 10 minutes. Add garlic, thyme and crushed red pepper and stir 1 minute. Add squash and lima beans and sauté 3 minutes. Add 2 cups broth and bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 10-15 minutes. Season to taste with salt and pepper.

2. Meanwhile, cook pasta in large pot of boiling salted water. Drain and return to pot. Add squash mixture to pasta and stir to blend.  Season with salt and pepper.  Sprinkle with Parmesan cheese and serve.  

Comments
This week I had lima beans and butternut squash in my CSA box.  Lo and behold Epicurious.com had a recipe to use both!  How fortuitous!  This definitely had a bit of heat to it due to the red pepper, but it was filling and tasty.  

Shown here with Pepper-Crusted Pork Loin.

Internet - Epicurious