Prep 20 mins
Cook 25 mins
Recipe courtesy Giada De Laurentiis
- 3 tablespoons olive oil, plus
- 3 tablespoons olive oil
- 1 lb butternut squash, trimmed and cut into 1-inch cubes
- 2 garlic cloves, minced
- 1 teaspoon salt, plus
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper, plus
- 1⁄2 teaspoon fresh ground black pepper
- 1 cup vegetable stock
- 1 lb rigatoni pasta
- 1 lb prawns, peeled and deveined
- 3⁄4-1 cup whole milk
- 1⁄2 cup chopped fresh basil leaf
- 1⁄4 cup grated parmesan cheese
- 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.
- 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.
- 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.
- 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.
This recipe has now become a family favorite!
Not a big squash fan, but the entire household of 5 loved it!
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.