Rigatoni With Squash and Prawns

Recipe courtesy Giada De Laurentiis

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 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

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.