Cavatelli with Butternut Squash and 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.