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Butternut Squash Pasta

From Our Kitchen


1 lb. cooked pasta
2 lbs. cooked butternut squash
1 stick butter
1 qt. light cream
1 tsp. cinnamon
3 Tbsp. brown sugar
1 cup dried cranberries
3 Tbsp. onion, diced
2 Tbsp. garlic, minced
1 qt. vegetable stock
½ cup flour
salt and pepper to taste


Melt butter over medium heat. Add flour and cook for 5 minutes to make a roux. Add cranberries, onions and garlic, and cook for another 5 minutes. Add vegetable stock, reduce heat to low, and cook for 10 minutes or until sauce has thickened. Add brown sugar and cinnamon, and turn heat back up to medium. Add squash and cream and cook for 10 minutes. Toss with cooked pasta and season with salt and pepper to taste.