Cavatelli with Butternut Squash and Cranberries

Cavatelli with Butternut Squash and Cranberries

Servings: 4   |   Preparation: 20 Mins


  • 1 package (12 oz.) Celentano Cavatelli
  • 2 tablespoons olive oil
  • 1/2 medium butternut squash, peeled and cut into 1/2" pieces
  • Salt and black pepper, to taste
  • 3 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup grated Parmesan cheese
  • 1 cup heavy cream
  • 1/4 cup dried cranberries


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 and cook, uncovered, tossing occasionally, until the squash is tender and begin too brown, 2-3 minutes more. Add in 1 cup of heavy cream and bring to a low boil. Reduce heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes. Bring a large pot of salted water to a boil and cook cavatelli in boiling water for 1 minute stirring gently. Toss the finished cavatelli with the sauce and divide evenly among plates and top evenly with grated Parmesan cheese and dried cranberries. Serve immediately.