Butternut Squash Rigatoni with Prawns

I want to apologize to Macduff of Lonely Sidecar for being late on the Cafe Volcano cookies.  I will be posting them, but not until this weekend.  I have 600 more cookies to go this week for my catering gig for Theory, so they have taken all of my cookie energy until the weekend.

I first posted about this butternut squash dish last September and I still love it as much today as I did then.  The squash is creamy and rich, tricking the mind into believing that this healthy dish is filled with cream and fat and artery-clogging goodneess.  Perfectly cooked prawns are the perfect protein for the dish, with sweet basil adding a deliciously fresh flavoral contrast and the dish is finished with sharp, freshly grated parmesan cheese.   Best of all, this dish only takes about 15 minutes to make.  Unless, of course, you are me and can't find a good butternut squash to save your life (anyone who lives in Manhattan knows how poor the produce sections are at the supermarkets, but bad butternut squash? Really? Does that exist?)  Three attempts and $20 later (produce is also extremely expensive), I finally achieved the perfect color and consistency for the sauce.  And it was well worth it.

Butternut Squash Rigatoni with Prawns

Recipe Adapted from Giada DeLaurentiis

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

Directions
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.

Comments

[HoneyB]

I am definitely going to try this! We love shrimp and butternut squash. It looks awesome!

[Jessie]

that looks wonderful and tasty! I know how ridiculously expensive produce is in the city, it is such a shame because sometimes the produce is not even that good and yet the price for it is insane.

[Andrea@WellnessNotes]

This dish looks & sounds amazing! I love dishes that taste & look rich and decadent without all the fat... I hate it when I pick up bad produce... It's so frustrating. I am pretty spoiled in California, but it does happen...

Looking forward to more cookies! :)

[Eliana]

Giada has such delicious yet simple recipes. This one looks great.

[jenn (Bread + Butter)]

Yum!!! I love Giada's recipes. Wow 600 cookies. I think I've mentioned this before, but I can barely get through making 2 dozen. lol.

[Jen]

This sounds so good and I have all of the ingredients in the house. Yay!

[DailyChef]

It's funny - I usually don't love squash, but sprinkle some basil into a good butternut squash soup or sauce, and I love it. Will definitely use this the next time I make pasta! Thanks for sharing.

[Tracey]

I love butternut squash and I also love pasta dishes so this one is a big win in my book! Love how colorful it is - thanks for sharing :)

[Natasha - 5 Star Foodie]

A delicious combination of rigatoni and butternut squash and prawns! Yum!

[Jennifer]

That looks delicious! I could definitely eat a plateful (or two) of this dish!

[Rebecca]

Have you tried Fairway market on 74th and Broadway or 125th? They have good produce at good prices. It is the best place to shop for food in Manhattan (in my opinion). I don't eat prawns, but it looks really yummy!

[Lauryn]

Yum! This looks delicious and that photo is mouthwatering! Good luck with the rest of your cookies!

[The Duo Dishes]

600 (more) cookies. You are a cookie machine. Carb up to keep your energy high!

[Christina]

This looks really delicious, and since it's almost lunch time here, you're making my mouth water. Good luck on the cookie baking!

[Lynne]

I have two butternut squash staring at me wondering if I will cook them before they rot. Your recipe looks great! I have shrimp in my freezer, too. No wonder you didn't make the cafe volcano cookies-You're baking 600 MORE cookies! Wow, you must have a ton of energy. Happy Holidays!

[Erica]

That looks absolutely fantastic!Good luck with your cookies :)

[Buy from taobao]

*One of these days is none of these days!!!

[MBT Shoes]

It's so nice to have you do all of the research for us. It makes our decision making so much easier!! Thanks.

[kettlebell routines]

A delicious combination of rigatoni and butternut squash and prawns! Yum!