{IHCC} Ingredient of the month – SQUASH!

I Heart Cooking Clubs has a new monthly feature. In the past we have done Mystery Boxes – a combo of different ingredients to be used in a dish. A Chef of the Month. And now – The Ingredient of the month. How fun!

This month the ingredient is SQUASH! It could be any type of squash. Summer squash. Winter Squash. The world was open to us. The only restriction – the recipe had to come from one of our past chefs. That meant we had HUNDREDS of recipes to choose from. HUNDREDS!! Not an easy task to pick one.

I found this one from Giada De Laurentis. I have seldom cooked from her recipes. I joined IHCC AFTER they had cooked with her for 6 months. My Loss!!

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Rigatoni with Squash and Prawns

The sweetness of the butternut squash mixed with the mellowness of the cooked garlic and the bite of the Parmesan and the Basil is a tasty combination.

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 {shrimp}, 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.