A favorite of mine from Giada’s Kitchen cookbook is this Butternut Squash and Prawn Rigatoni, prepared with a mix of butternut squash, rigatoni pasta, juicy prawns, freshly grated Parmesan, and fragrant basil. It’s the perfect cozy dinner, ready in just 45 minutes and enough to feed 4 people.

Recipe Ingredients

• 6 tbsp of olive oil
• 1 pound of butternut squash, peeled and cut into 1-inch cubes
• 2 cloves of garlic, minced
• 2 tsp of salt, divided
• 3/4 tsp of freshly ground black pepper, divided
• 1 cup of vegetable broth
• 1 pound of rigatoni pasta
• 1 pound of prawns or large shrimp, peeled and deveined
• 3/4 to 1 cup of whole milk
• 1/2 cup of chopped fresh basil leaves
• 1/4 cup of freshly grated Parmesan cheese

How To Make Giada Rigatoni with Squash and Prawns

1. Cook the Squash: Warm 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the butternut squash, minced garlic, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Sauté until the squash is golden and tender, which will take about 5 to 7 minutes. Pour in the vegetable broth, bring it to a simmer, cover, and cook for an additional 5 to 7 minutes until the squash is very soft.
2. Prepare the Squash Purée: Once the squash is fully cooked, carefully transfer the mixture to a blender or food processor. Blend until smooth and creamy, then set it aside for later use.
3. Cook the Pasta: Bring a large pot of salted water to a boil over high heat. Add the rigatoni pasta and cook until tender but still slightly firm to the bite, which should take around 8 to 10 minutes. Stir occasionally to avoid sticking. Drain the pasta thoroughly and set it aside.
4. Cook the Prawns: While the pasta is cooking, warm the remaining 3 tablespoons of olive oil in a large skillet over medium-high heat. Season the prawns with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Add the prawns to the hot skillet and cook, turning them once, for about 3 minutes or until they are just pink and opaque. Set the cooked prawns aside.
5. Combine Ingredients: In a large pot over low heat, combine the cooked rigatoni pasta, the puréed squash mixture, and 3/4 cup of whole milk. Stir everything together until well combined. If the sauce appears too thick, gradually add the remaining 1/4 cup of milk until you achieve the desired consistency.
6. Finish the Dish: Add the cooked prawns, chopped basil leaves, and freshly grated Parmesan cheese to the pasta and squash mixture. Stir gently to ensure everything is evenly coated and heated through. Serve immediately for the best flavor and texture.

Recipe Tips

• For Creamier Sauce: If you prefer a richer texture, substitute half of the whole milk with heavy cream. This will give the sauce a luxurious, creamy finish without overpowering the dish.
• Pasta Choice Alternatives: If you don’t have rigatoni, penne or farfalle are great options. They hold up well to the creamy squash sauce and provide a delightful texture in each bite.
• Add Extra Greens: For more color and nutrients, toss in some baby spinach or arugula at the end. The greens will wilt slightly, adding a fresh layer to the creamy, rich pasta.
• Boosting the Garlic Flavor: To enhance the garlic flavor, sauté the minced garlic separately until golden, and add it towards the end. This step will infuse the dish with a richer, aromatic garlic profile.

Recipe FAQs and Variations

Check out More Giada pasta Recipes:

• Giada Butternut Squash Tortelloni With Cranberry Walnut Sauce
• Giada Spicy Lamb Bolognese
• Giada Orecchiette With Spicy Sausage and Broccoli Rabe