Pasta with Butternut Squash and Dried Cranberries

I took The Hubster to Casbah for his birthday dinner last week. It’s one of his favorite restaurants in Pittsburgh. He had a cauliflower risotto there a year (or two) ago, and still talks about how good it was.

This meal was no exception. Or, maybe it was. In a really really good way.

If you have ever had to go out to eat while on a special diet, you know that it’s pretty near impossible to get a tasty meal that is safe. Huge (HUGE) props to Casbah for making *the best* meal I have had out in two years.

(Of course, The Hubster enjoyed his dish too. Immensely.)

So, I did what any self-respecting foodie would do: I made it at home.

This is my take on that delicious meal.


Pasta with Butternut Squash and Dried Cranberries

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Emily Levenson |


  • 1 butternut squash peeled and cut into small chunks (1/2 inch or smaller)
  • pasta of your choice
  • 1-2 tbs olive oil
  • 2-3 cloves garlic
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1/2 cup dried cranberries
  • 1 medium onion diced
  • 1/2 cup vegetable broth
  • salt and pepper to taste


  1. Peel and de-seed squash and cut into the smallest cubes you feel like chopping. The smaller they are, the faster it cooks.
  2. Cook pasta according to package.
  3. While pasta is boiling, add squash chunks, olive oil and minced garlic into large skillet and cook on medium-high heat. Brown squash (approximately 5-7 minutes).
  4. Add onions and saute for another 3-5 minutes.
  5. Add sage and thyme and saute until fragrant, about 30 seconds.
  6. Add cranberries and vegetable broth. Reduce heat, cover, and simmer/steam until squash is soft and tender. Stir occasionally.
  7. Toss pasta with additional 1 clove garlic and olive oil if desired.
  8. Add pasta to squash and coat with squash mixture.
  9. Season with salt and pepper to taste.
  10. Serve and enjoy!

Allergen Information

Nightshade Free, Dairy Free, Wheat Free*, Gluten Free*, Soy Free, Egg Free, and Corn Free.
*The Wheat and Gluten Free status of this recipe is dependent upon your pasta choice.

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

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  1. Pingback: Project: Food Budget {Week 2} : The Reluctant Vegetarian

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