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.
Photo: Rigatoni with Squash and Prawns Recipe


















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By StrongMama
Pittsburgh, PA
on January 12, 2012
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My mom and I made this...AWESOME! 4 stars because it needs more garlic. Then again, my mom and I are Italian and we can eat garlic by itself. But other than that, it was SO good! FYI: It's also good as a vegetarian dish with no shrimp, or replacing the shrimp with assorted vegetables.
By kimberlysinclai...
Pembroke Pines, FL
on September 25, 2011
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My kids LOVE this pasta dish!!
By mnmbolinger_118...
Forest, VA
on August 01, 2011
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I make this without cheese and roast the shrimp. Could not find vegetable stock but used chicken stock today. And used linguine tonight. It comes out great! Have not made this a while but have to! One of my 4 year old twins who has DS eats this up!!!!!! The other one does not eat carbs for some reason so her vote does not count. But what a great what to get veggies into your child. You could make the squash puree ahead of time to help with all the stuff going on in the kitchen and I am not that organized or efficient. Thank you Giada for always sharing such great ideas.
Read all 137 reviews