Winter Squash Bow-Tie Pasta Muffuletta's Hearty Winter Farfalle From the Star-Tribune       (Serves 15-20 as side dish) 1 winter squash, such as butternut 1 lb. farfalle (bow-tie) pasta 2 c. heavy cream 1/4 c. (1/2 stick) butter 3/4 tsp. ground cinnamon, or to taste 3/4 tsp. ground cloves 3/4 tsp. chicken base 3/4 c. dried cranberries 1/2 c. pecan halves, toasted 1-1/2 c. cooked chicken, cut into bite-size pieces 3/4 c. whole spinach leaves (I omitted this) Seed squash and cut into chunks. Microwave until very soft. Scrape the soft squash from the rind and puree in food processor or blender, or beat by hand until smooth. Meanwhile, cook pasta according to package directions and drain. In a large pot over medium heat, mix pureed squash with cream, butter, cinnamon, cloves and chicken base. When the sauce comes to a boil, add dried cranberries, pecans and chicken. Cook for about a minute. Add spinach and pasta. Toss to combine. Serve immediately. Made by Jim for the October 2000 potluck.

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