Rigatoni with Squash and Prawns

Name: Rigatoni with Squash and Prawns
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 3 tablespoons olive oil, plus 3 tablespoons; 1 pound butternut squash, trimmed and cut into 1-inch cubes; 2 garlic cloves, minced; 1 teaspoon salt, plus 1 teaspoon; 1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon; 1 cup vegetable stock; 1 pound rigatoni; 1 pound prawns, peeled and deveined; 3/4 to 1 cup whole milk; 1/2 cup chopped fresh basil leaves; 1/4 cup grated Parmesan

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Level: Easy
Total: 45 min

Prep: 20 min
Cook: 25 min

Yield: 4 to 6 servings

Level: Easy
Total: 45 min

Prep: 20 min
Cook: 25 min

Yield: 4 to 6 servings

Ingredients

3 tablespoons olive oil, plus 3 tablespoons

1 pound butternut squash, trimmed and cut into 1-inch cubes

2 garlic cloves, minced

1 teaspoon salt, plus 1 teaspoon

1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon

1 cup vegetable stock

1 pound rigatoni

1 pound prawns, peeled and deveined

3/4 to 1 cup whole milk

1/2 cup chopped fresh basil leaves

1/4 cup grated Parmesan

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 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.