Butternut Squash Shrimp Pasta Recipe

• 1 lb butternut squash
• 1 1/2 cloves garlic (minced)
• 1/2 lb shrimp (smallish or cut in half)
• 1/8 cup basil
• 3/4 lb rigatoni pasta
• 1/2 cup milk (whole milk preferably)
• 1/2 cup vegetable/chicken stock
• olive oil
• salt and pepper

1. Cook/drain pasta while doing the following.
2. Chop the squash into 1/2 inch cubes.
3. Heat olive oil in pan on medium-high.
4. Saute garlic and squash until squash golden brown and soft but not mushy (7 min).
5. Pour in vegetable stock and simmer for 6 minutes until squash is soft and nigh mushy.
6. Pour contents of pan into food processor and puree.
7. Should be somewhat rough and not be perfectly smooth but still even (without chunks).
8. Stir in milk until desired creamy sauce like consistency is achieved.
9. Consider the residual water still on the pasta.
10. Mix sauce with pasta on medium heat and to further achieve correct consistency (2-3 minutes).
11. Add basil cut into thin small strips during cooking.

butternut squash, garlic, shrimp, basil, rigatoni pasta, milk, vegetablechicken stock, olive oil, salt

Taken from cookeatshare.com/recipes/butternut-squash-shrimp-pasta-44797 (may not work)