Now that winter has gone on and on, I am little over the heavy comfort foods.  I got this recipe from my wonderful foodie friend Emily after we had it at her house one night.  We loved it!  I have made it now myself and my kids even liked it.  They, of course, had no idea it was made with squash.  For my vegetarian friends, you guys can adapt this so many ways.  It would be great with shelled edamame, fried tofu and/or blanched veggies.

Rigatoni with Butternut Squash and Prawns

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

3 Tbs. olive oil, plus 3 tsp.
1 pound butternut squash, trimmed and cut into 1-inch pieces (I would try to buy the pre-peeled, pre-sliced butternut squash, it’s a pain to cut it up and make sure you get all of the peel off)
2 cloves garlic, minced or pressed through a garlic press
1 tsp salt, plus 1 tsp
¼ tsp freshly ground black pepper, plus ½ tsp
1 cup vegetable stock
1 pound rigatoni
1 pound prawns (or large shrimp), peeled and deviened (I use the frozen, raw, peeled and deveined shrimp—you can cut the tails once you thaw them before adding them to the recipe)
¾ to 1 cup whole milk ( I have used 2% and it seemed fine)
½ cup chopped fresh basil leaves (do a chiffonade to keep it from bruising, see image below)
¼ cup grated Parmesan

Warm 3 Tbs. of olive oil in a large, heavy skillet over medium-high heat.  Add the butternut squash, garlic, 1 tsp. salt, and ¼ tsp freshly ground black pepper.  Saute until the squash is golden and tender, 5-7 minutes.  Add the vegetable stock, bring to a simmer, 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 pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes.  Drain pasta.

Meanwhile, warm the remaining 3 Tbs. of olive oil in a large, heavy skillet over medium-high heat.  Sprinkle the prawns with the remaining 1 tsp. of salt and remaining ½ tsp of black pepper.  Add the prawns to the pan and cook until just pink, about 3 minutes.

In a large pot over high heat combine the cooked pasta, pureed squash mixture, and ¾ cup milk.  Stir to combine.  Add the remaining ¼ cup milk if the sauce needs to be moistened.   Add the cooked prawns, basil, and cheese.  Stir until warm and serve.