Total Time
45mins
Prep 20 mins
Cook 25 mins

Recipe courtesy Giada De Laurentiis

Ingredients Nutrition

Directions

  1. Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.
  2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
  3. Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.
  4. In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.

Reviews

(3)
Most Helpful

This recipe has now become a family favorite!

Cents40 July 16, 2011

Not a big squash fan, but the entire household of 5 loved it!

cheeseburger December 17, 2007

I saw her make it online and it looked so good. Husband and I thought it was just OK, kind of bland. However, mother-in-law loved it and can't stop talking about it! I think it needs some onions for flavor.

JanuaryBride August 14, 2007

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