Butternut Squash with Walnuts and Craisins

• 2 cups butternut squash, chopped and peeled
• 1/2 cup chicken broth
• 1/4 cup walnuts
• 1 tbsp craisins
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• Pinch of clove
• 1 tbsp butter

In a large sauté pan or stock pot, boil squash in broth covered and under low heat until soft, about 45 minutes.

Once squash is cooked, add walnuts, craisins, cinnamon, nutmeg, clove, and butter. Stir gently to combine before serving.