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1
Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat.
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2
Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
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3
Saute until the squash is golden and tender, 5 to 7 minutes.
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4
Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes.
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5
Transfer the squash mixture to a blender or food processor and puree.
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6
Bring a large pot of salted water to a boil over high heat.
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7
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
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8
Drain pasta.
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9
Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat.
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10
Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper.
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11
Add the prawns to the pan and cook until just pink, about 3 minutes.
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12
In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk.
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13
Stir to combine.
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14
Add the remaining 1/4 cup milk if the sauce needs to be moistened.
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15
Add the cooked prawns, basil, and cheese.
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16
Stir until warm and serve.
