Rigatoni With Squash And Prawns

• 3 tbs olive oil + 3
• 1 lb butternut squash, trimmed and cut into 1 inch cubes
• 2 garlic cloves, minced
• 1 tbs salt + 1
• 1 cup vegetable stock
• 1 lb rigatoni
• 1 lb prawns, peeled and deveined
• 3/4 - 1cup whole milk
• 1/2 cup chopped fresh basil leaves
• 1/4 cup fresh grated parmesean cheese

1. 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.
2. 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.
3. 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.
4. 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.

olive oil , butternut squash, garlic, salt, vegetable stock, rigatoni, prawns, milk, fresh basil, fresh grated parmesean cheese

Taken from www.epicurious.com/recipes/member/views/rigatoni-with-squash-and-prawns-1244023 (may not work)