As I began Monday, this week is made up of a few recipes from Giada DeLaurentiis - Giada's Kitchen, New Italian Favorites. Last night we made Rigatoni with Squash and Prawns. I had remembered this recipe from one of her shows. I had been meaning to look for the recipe but just forgot.
The recipe worked in three parts, cutting the butternut squash, boiling the water and preparing the shrimp. We found each process worked into each other and at the end of 45 minutes, we had a great meal.
The butternut squash mixture had a smooth, almost creamy consistency. I loved the mild flavor which had a hint of cheese. The shrimp was juicy and complimented the pasta and butternut squash. When we started making the dish, my son kept saying he didn't really like butternut squash. At the end of the meal, his plate was empty and he said, "That was pretty good." We'll take that as a big compliment from a 15 year old.
If you are looking for a meal that is out of the ordinary, try this rigatoni dish. You will be pleasantly surprised.
- 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 de-veined
- 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.