Good to Eat - Rigatoni with Squash and Prawns

Eric was away for the weekend golfing so I decided to brave the kitchen (alone) and make him dinner when he got home. Most of my cooking experience has been a joint activity where I act as sous chef - so this was a big step for me. This recipe was right up my alley because it didn't have a million ingredients and was easy. After picking up butternut squash and prawns from my favorite neighborhood spot, Eataly, I was ready to get started. Eric was blown away and loved the dish. It is the perfect recipe for summer. I have to say I am becoming quite the little chef! The recipe is from Giada's new book, Giada's Kitchen. 

Ingredients
*Makes 4 to 6 servings
6 Tbsp olive oil
1 pound butternut squash, peeled and cut into 1-inch cubes
2 garlic cloves, minced
2 tsp salt
3/4 ground black pepper
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 Tbsp of olive oil in a skillet over medium-high heat. Add the butternut squash, garlic, salt and 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 soft (5 to 7 minutes). Transfer the squash mixture to a blender and puree.  

Bring a pot of salted water to a boil. Add the pasta and cook until al dente (8 to 10 minutes). Drain the pasta. 
Warm the remaining 3 Tbsp of olive oil in a large skillet over medium-high heat. Sprinkle the prawns with the remaining 1 tsp of salt and remaining 1/2 tsp of freshly ground black pepper. Add the prawns to the pan and cook until pink (3 minutes).  

In a large pot over low heat combine the cooked pasta, pureed squash and 3/4 cup milk. Stir to combine. Add the cooked prawns, basil and cheese. Stir until warm and serve. 

Enjoy!