Chicken, roasted butternut squash in fresh basil cream sauce

[Duer 157099]

I've been trying to reproduce a restaurant's recipe, and my 2nd attempt last night was actually really close, and good. Here's what it was:

butternut squash, peeled, cut into cubes (about 1"), toss with some oil, salt and pepper and roast on cookie sheet (350 or so) for 10 minutes, then turn/mix and cook another 10 minutes or so (until just tenderish) -- then drizzle some maple syrup over and cook a little longer

saute some garlic and shallots in some butter; add flour (approx equal to amt of butter used) and cook briefly, then add some dry white wine (1/2 cup or so), then some cream (1.5 cups or so) -- salt and pepper to taste -- throw in a bunch of fresh basil, chopped (or in strips, whatever; I'm on a basil kick so I put in a lot!)

add cooked chicken (could be leftovers -- I just sauted pieces of chicken breast that I had seasoned with Emeril's "essence" -- first time I made and used that spice combo, was good but did definitely add a spicy kick) -- after the chicken was cooked and cooled, I shredded it a bit because I like shredded chicken better than chunks in this type of dish)

add dried cranberries -- I like them so added about 1 cup

optional, but really good -- add some candied walnuts (melt butter, add some brown sugar, then saute walnuts briefly -- cool on wax paper)

I had some cooked pasta (penne) so served it over that, but it would have been fine without the pasta too.

Also, I served the squash on the side but mixed in is fine (but you lose some of the maple intensity if you mix it)

YUMMY!