Recipe: Rigatoni with Squash and Prawns

Squash is such an underrated vegetable. I forget about squash myself until summer comes and the plants are lined up for sale at our local nursery. I like it best when it's in a recipe with other ingredients that highlight the rich flavor of the squash. This dish is next on my list to try with squash.



Rigatoni with Squash and Prawns

Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 4-6

You Will Need:

3 Tbsp. olive oil, plus 3 Tbsp.
1 pound butternut squash, trimmed and cut into 1-inch cubes*
2 garlic cloves, minced
1 teaspoon salt, plus one teaspoon
1/4 tsp. fresh ground black pepper, plus 1/2 teaspoon
1 cup vegetable stock
1 pound rigatoni
1 pound prawns, peeled and deveined
3/4 to 1 cup whole milk
1/2 cup chopped fresh basil leaves
1/4 cup grated Parmesan cheese

1. Warm 3 Tbsp. of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 tsp. salt, and 1/4 tsp. pepper. Saute until the squash is golden and tender, 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 pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain pasta.

3. While the pasta cooks, warm the remaining 3 Tbsp of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 tsp of salt and 1/2 tsp of pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.

4. In a large pot over low heat combine the 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.