**Rigatoni with Squash (and Prawns)**

Taken from foodnetwork.com, recipe by Giada DeLaurentiis

Ingredients

• 3 tablespoons olive oil, (plus 3 tablespoons)
• 1 pound butternut squash, trimmed and cut into 1-inch cubes
• 2 garlic cloves, minced
• 1 teaspoon salt, (plus 1 teaspoon)
• 1/4 teaspoon freshly 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

Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat.
Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
Saute until the squash is golden and tender, 5 to 7 minutes.
Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 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 pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Drain pasta.

(Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat.
Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper.
Add the prawns to the pan and cook until just pink, about 3 minutes.)

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.

**We did half the amount of squash, and 1/2 cup of milk. Was the perfect amount of ‘sauce’ for that amount of pasta. Very rich and creamy and seems like it is very unhealthy. So delicious. We didn’t use prawns this time, Jake may try them next time, but it certainly doesn’t need it.**