Rigatoni with Squash and Prawns

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I've made this dish too many times to count, it's sooooo rich and delicious without all the guilt! I use organic 1% milk and frozen pureed squash if it's not in season. I switch it up between basil and sage like the other reviews. If you love shrimp and butternut squash, this is a must try :

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I had high hopes for this recipe and it was very average. I found that it didn't have much flavor. I made the recipe exactly as the recipe stated but I used acorn squash instead of butternut, maybe that was the problem. Either way, I wouldn't make again.

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This was great! I was really impressed with this dish and I will certainly be making it again. I think this is a great dish for the late summer and the fall when butternut squash is in season.

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There are few dishes that I have served that have caused the entire table to fall silent - this was one of them. It felt like a cream sauce, with 1/4 the fat & calories. My father is Italian, from Pisa, and scoffed when I mentioned I was using Squash in my sauce...for a man that can never say enough, the silence as everyone at the table ate, spoke volumes!

I did modify with chicken stock - rather than vegetable, and added 1/2 cup of reduced fat milk to puree. I also added cracked black pepper for a bit more kick.

Great recipe!

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This recipe was very easy to make. It was delicious and flavorful!

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I made this over the weekend and felt it was really good, I used whole wheat pasta instead of regular, and soy milk instead of whole milk. Otherwise, I made the recipie exact. I am not a huge Butternut Squash fan, and was looking for another way to eat it, other than roasted. I think it was very good, and the flavor of the squash was diminished somewhat after adding the pasta. I won't make it again, only because it did taste very much like Butternut Squash (duh and again, I am not a huge fan of it - however, if you like Butternut Squash - I think you will LOVE it!!

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I saw Giada make this on the show and thought that would be a perfect thing to do to use my home grown butternut squash. Wonderful results. A few tips. I used chicken stock instead, no big deal. I also added dried sage because butternut squash loves sage and you have to have an herb in this somewhere! I also added half and half instead of milk which made it even more decadent and yummy. I didn't have shrimp, so we ate it as a side dish with our London broil. Awesome meal, I must say.

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This is one of my favorite meals as I have made this many times already!

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This was amazing! I put a little fresh sage in with it too because I love the combination of sage with butternut squash. I used maine shrimp instead of prawns and it was delicious. I think the added sweetness of the smaller shrimp gave it a little boost!

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I thought this dish was too sweet. Not used to sweet sauce over
pasta. Would not make again.