Rigatoni with Squash and Prawns

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This was excellent. Tons of flavor and real easy. I used frozen squash (I bake and freeze a ton every fall and bow tie pasta but otherwise followed recipe exactly. I think people who say this is bland just do not like butternut squash. Or they think it will be sweet since you usually have squash with butter and brown sugar. I personally can eat squash plain I love it so much. This was creamy and tasted like it was an unhealthy cream sauce, even though it's not.

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I had mushroom ravioli...skipped the shrimp. The sauce is amazing...I wanted to lick the bowl!! I used a hand blender to puree (less dishes

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My husband and I really loved this pasta dish. When I had pureed the squash and tasted it plain and not in the sauce, it was delicious and I found myself wondering what else I could use this for! But combined with the rigatoni and shrimp it was awesome, and really a pretty quick prep meal for a weeknight. I'll definitely be making this again.

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Wanted to try this while at the grocery and bought the wrong squash. Used acorn squash instead of the butternut and it turned out wonderful. It was a little sweet, but what a wonderful way to work a veggie into the meal with out anyone knowing. I will do this again, using the butternut squash to see which the family likes better.

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I love the fresh basil and the creaminess of the dish. My family loves it and I have tried it w/ chicken and w/o meat w/ equal raves. Great use also of our overabundant butternut squash crop. Keep the recipes coming!!!

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This was delicious! It's easy to make and adds a different twist to dinner. My boyfriend even enjoyed it and he doesn't usually eat anything with squash. Just add a little more salt and pepper if you thought it was bland. This was a huge hit and just fantastic. Definitely one of my favorite recipes from Giada!

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I made this for my New Years party and everyone loved it. I did add some red pepper flakesfor some heat and some brown sugar to add more sweetness. I also could not find any fresh squash so i used frozen squash and saved my self a step. Thanks Giada!

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This dish is EXCELLENT with the following pointers:

1 i marinated the fresh shrimp in salt, black pepper, cayenne pepper, 2 minced garlic cloves, olive oil, and white wine for 10 minutes in bowl - add the entire contents of bowl to a large hot skillet in which minced shallots, 3 cloves of minced garlic, herbs (rosemary, thyme, sage have been sauteeing in olive oil
2 browned butter and sage are a nice combination with butternut sqaush - you can use them either in the previous step while sauteing the shallots, herbs, shrimp etc. OR do it separately and then add it to the butternut squash cubes as they are being pureed
4 to make the squash sauce less bland, add salt, black and/or cayenne pepper, or pepper flakes to the squash puree along with the milk
4 i finished the dish off with a gourmet mix of shredded cheese (parm, asiago

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This is a really great use for butternut squash. I don't add the milk to sauce, instead I thin it out with some vegetable stock. I also sautee some broccoli rabe in oil & garlic and use it as a component in this dish which I think works well. I've been making this for years now and will never get sick of it.

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I generally never follow recipes to the letter so here are my modifications (which resulted in a FANTASTIC dish - I used a regular-sized can of chicken stock instead of the vegetable stock. The result was a sauce so smooth and rich that I skipped the milk.
While the squash was simmering with the chicken stock, I sprinkled in some red pepper flakes and dried basil. I also put fresh sage in with the mixture before pureeing it in my blender.