Place the cranberries and apple cider in a small bowl, then set aside.
Preheat your oven to 350°. In a bowl, combine the squash, half of the olive oil, all the spices, salt, and agave. Transfer this mixture to a foil-lined sheet pan and roast in the preheated oven for about 45 minutes, stirring halfway through the cooking time. Once roasted, set the squash aside.
Bring water to a boil and add cavatelle with a pinch of salt. Boil for 15-18 minutes.
While the pasta is cooking, heat the remaining olive oil and butter in a large sauté pan over medium heat. Add the garlic and cook until fragrant, about 1-2 minutes. Stir in the roasted squash and cranberries to warm them up.
After the cavatelle is cooked and drained, add it to the pan and mix until well combined.
Optionally, serve the dish with grated Pecorino Romano on top.
This dish exudes warmth and comfort, making it a must-have pasta course this season.
Roasted butternut squash, with its rich, nutty sweetness, takes center stage, the gentle caramelization of the squash enhances its natural sugars, bringing forth an earthy depth that captures the spirit of fall, perfectly complemented by the tart pop of cranberries. Borgatti’s cavatelle? Well, that’s the magic carpet ride for all these flavors, making sure they all play nice together.
In a world of pumpkin spices and apple pies, Borgatti’s cavatelle with roasted butternut squash and cranberries stands out, offering a contemporary take on traditional autumn flavors. Whether served under the glow of golden foliage or the soft light of a dining room chandelier, this dish promises to be a memorable addition to any fall or Thanksgiving menu.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.