Cavatelli with Butternut Squash and Cranberries
Ingredients
- 1 package (12 oz.) Celentano Cavatelli
- 2 tablespoons olive oil
- ½ medium butternut squash, peeled and cut into ½" pieces
- Salt and black pepper, to taste
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- ¼ cup grated Parmesan cheese
- 1 cup heavy cream
- ¼ cup dried cranberries
Directions
Heat oil in a large nonstick skillet over medium heat. Add the squash, season with ½ teaspoon salt, and ¼ teaspoon pepper and cook, covered, stirring occasionally, for 8 minutes. Meanwhile bring a large pot of water to a boil. Add the garlic and thyme, cook uncovered for 2-3 minutes until the squash is tender Add in the heavy cream and bring to a low boil. Reduce the heat to medium-low and simmer stirring for 5 minutes until the sauce is thickened. Bring a large pot of water to a boil and cook the cavatelli for 1 minute stirring gently. Toss the cooked cavatelli with the sauce and divide among plates. Top with dried cranberries to serve.
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