Rigatoni With Squash and Prawns

1. 1

   Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat.

2. 2

   Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

3. 3

   Saute until the squash is golden and tender, 5 to 7 minutes.

4. 4

   Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes.

5. 5

   Transfer the squash mixture to a blender or food processor and puree.

6. 6

   Bring a large pot of salted water to a boil over high heat.

7. 7

   Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

8. 8

   Drain pasta.

9. 9

   Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat.

10. 10

    Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper.

11. 11

    Add the prawns to the pan and cook until just pink, about 3 minutes.

12. 12

    In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk.

13. 13

    Stir to combine.

14. 14

    Add the remaining 1/4 cup milk if the sauce needs to be moistened.

15. 15

    Add the cooked prawns, basil, and cheese.

16. 16

    Stir until warm and serve.

* Per serving · 4 servings · Values may vary.