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