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
  • 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


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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