Pasta with Butternut Cannellini and Tomato

Fall in New England. Hiking. Mountain Biking. Extraordinary color, and rich air. Nothing like it.  I am drawn to butternut squash and the last of summer tomatoes. My rosemary is peaking in the Mid-Atlantic.  This will mix well for a vegetarian fall composition after a visit to New England.

1 medium butternut squash, peeled, seeded and cubed
1 Tbsp olive oil and 1 Tbsp butter
1 can cannellini beans, lightly drained
1/2 cup vegetable (or chicken) broth
1 small onion, finely diced
2 cloves garlic, thinly sliced
1 tsp fresh rosemary, chopped
1 large ripe tomato, diced
1 doz yellow grape tomatoes, halved
2 Tbsp grated or shaved Parmesan cheese
2 Tbsp fresh minced parsley

In a large non-stick skillet, slowly sauté the squash in the butter and oil.  Turn often for the next 20-30 minutes.

Meanwhile, cook the onion in a bit of olive oil in a small pot for about 5-8 minutes, until onion softens and begins to color.  Add the garlic and rosemary and cook another 2-3 minutes.  Add the beans and the broth and bring to a boil.  Reduce heat to low, stir and cover.  Cook for about 20 minutes, stirring often. If necessary, add a bit of water or broth to beans to form a creamy sauce.

While the squash and the beans simmer, heat 2 quarts of water in a medium pot to the boil.  Salt generously and add the pasta.  Cook pasta al dente and then drain.  Toss pasta with the beans and then fold in the squash and tomatoes.  Sprinkle dish with Parmesan and parsley.  

Cook's Note: you can use whatever combination of tomatoes you have; you'll need about a good 2 cups in total.