Ingredients
- 6 tablespoon olive oil
- 1 pound butternut squash, peeled and cut into 1-inch cubes
- 2 pound garlic cloves, minced
- 2 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup vegetable stock
- 1 pound rigatoni
- 1 pound prawns, peeled and deveined
- 3/4 pound to 1 cup whole milk
- 1/2 cup chopped fresh basil leaves
- 1/4 cup grated parmesan
Preparation
Baking Directions:
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 the 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.
