* 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

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.

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