Whenever I want background noise I tend to turn on the Food Network, I can deal as long as people like Guy, Sandra Lee, and the Ace of Cakes aholes are not on. I was doing something else and I heard Giada talking about butternut squash and prawn rigatoni. I was intrigued enough to stop what I was doing and watch the show for a bit. I really loved this meal. It was simple flavor wise, but was filling and kid friendly. My son could not eat the pasta fast enough. I chose to add some flavor to this dish. Here is my version, there is a link to Giada's after. I hope you enjoy.
1 1/4 pound of pre-cut butternut squash (I get the package from Trader Joe's)
2 tablespoons of ribboned fresh sage
2 extra large shallots sliced thin
1 pound of colossal shrimp peeled and deveined
2 tablespoons of olive oil
1 1/2 cup of vegetable stock
a splash of dry white wine
1 box of rigatoni
4 tablespoons of grated Pecorino Romano
Heat oven to 400 degrees F. Place squash on a cookie sheet and roast until squash is soft and browned. While squash is roasting in a small skillet take 1 tablespoon of olive oil and brown 1 and 1/2 of shallots and 1 tablespoon of sage, when done set aside. Place cooked squash and shallot mixture into a food processor and puree with vegetable stock. Note: you may not need to use full amount of stock, the goal is to get the mixture close to a spaghetti sauce consistency. While pureeing squash mixture bring a large pot of salted water to a boil. Add rigatoni and cook for 10 -12 minutes. When has 8 minutes left to cook, heat remaining olive oil in a skillet. before oil begins to smoke add shrimp seasoned with salt and pepper, the rest of the shallot, sage, and a slash of dry white wine. Cook shrimp for 3 to 4 minutes on each side. When pasta is done drain and add squash sauce. You can add milk or more vegetable stock to thin out sauce. Serve a plate of pasta topped with grated cheese, and 4 shrimp, garnish with sage if so desired.
If you are interested here is the link to her recipe: