Ingredients:6 TBS olive oil
1 lb butternut squash, peeled and cut into 1-inch cubes
2 cloves of garlic, minced
2 teaspoons of salt
freshly ground black pepper
1 cup vegetable stock
1 lb of rigatoni
1 lb of prawns , peeled and deveined
1 cup whole milk
½ cup chopped fresh basil leaves
¼ cup grated parmesan
Directions:
Warm 3 TBS of olive oil in a large heavy skillet over medium-high heat. Add the squash, garlic, 1 tsp salt and ¼ tsp freshly ground black pepper. Sautee until the squash is golden and tender (about 5-7 minutes). Transfer the squash into a food processor and puree until smooth.
Keep the skillet to the side.Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, stirring occasionally (about 8-10 minutes). Drain pasta.
Meanwhile, warm the remaining 3 TBS of olive oil in the skillet. Sprinkle prawns with 1 tsp of salt and ½ tsp of freshly ground black pepper. Add the prawns to the skillet and cook until just pink (about 3 minutes).In a large pot over low heat combine the cooked pasta, pureed squash and ¾ cup of milk. Stir to combine. Add the prawns, basil and cheese. Stir until mixed together and serve.
