Braised Cauliflower Squash Penne Pasta

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 large cloves garlic, minced
• 1 teaspoon dried thyme
• ¼ teaspoon crushed red pepper
• 4 cups “no-chicken” broth (see Tips) or vegetable broth
• 8 ounces whole-wheat penne (about 3 cups)
• 2 cups 1-inch cauliflower florets
• 2 cups 1-inch pieces peeled butternut squash (see Tips)
• Freshly ground pepper to taste
• ¼ cup finely shredded Pecorino Romano cheese

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