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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Butternut Squash Pasta and Prawns Recipe

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This recipe for Butternut Squash Pasta and Prawns is from Food to Share Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T Olive Oil
1 lb. butternut squash, trimmed and cut into 1 inch cubes
2 garlic cloves, minced
Salt & Pepper to taste
1 Cup vegetable stock
1 lb Pasta, I use Rigatoni
1 lb shrimp, peeled and deveined
3/4-1 Cup whole milk
1/2 cup basil leaves, chopped
1/4 cup Parmesan cheese
Directions:
Directions:
Warm olive oil in a large skillet over med-high heat. Add squash, garlic and some salt and pepper. Saute until squash is tender and golden (5-7 min). Add vegetable stock, bring to simmer, cover and cook quash is very tender, another 5-7 minutes. Place squash in blender or use boat motor to puree.
Bring a large pot of salted water to a boil, add some olive oil, add pasta and cook until tender, stirring occasionally (8-10 min). Drain pasta. In another heavy skillet, heat olive oil, season shrimp with salt and pepper, add to pan and cook until they just turn pink (3min).
In a large pot, over low heat, add pasta, squash mixture and 3/4 cup of milk. If pasta absorbs too much, add more milk, until coasted, add shrimp, basil and cheese. Toss and serve warm.

 

 

 

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