Recipe: Rigatoni with Butternut Squash and Prawns
It is not very often that I feature recipes of celebrity chefs on this blog. Of course, I watch cooking shows, frequently and I have my favorites, but mostly they give me ideas and inspiration for creating my own recipes. I will learn a new technique and I will want to try it out – not necessarily in the same way as it was laid out on TV. However, it just so happened that I fell in love with two recipes done by everyone’s favorite Italian chef – Giada De Laurentiis ( I will post the second recipe at a later date). This dish, is a pasta dish where the sauce is made from squash. I love squash and I am always looking for new and interesting ways to cook this, and I was just enamored by this dish. So for once, I followed a recipe exactly how it was written. There are of course a few changes I would make in the future, which I will note at the end of this post, but all in all it was a delicious and unique dish! It is perfect to stock away for the fall season when many of you will have gardens or farm shares overflowing with squash. You will appreciate this recipe then!
INGREDIENTS:
6 TBS olive oil
1 lb butternut squash, peeled and cut into 1-inch cubes (I don’t see any reason why you couldn’t use acorn squash or even pumpkin for this sauce)
2 cloves of garlic, minced
2 teaspoons of salt
freshly ground black pepper
1 cup vegetable stock (you could use chicken as well – but I like that she used the veggie, as it is suitable for vegetarians)
1 lb of rigatoni (round short tubes)
1 lb of prawns , peeled and deveined
1 cup whole milk
½ cup chopped fresh basil leaves
¼ cup grated parmesan
METHOD:
Warm 3 TBS of olive oil in a large heavy skillet over medium-high heat. Add the squash, garlic, 1 tsp salt and ¼ tsp freshly ground black pepper. Sautee until the squash is golden and tender (about 5-7 minutes). Transfer the squash into a food processor and puree until smooth. Keep the skillet to the side.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, stirring occasionally (about 8-10 minutes). Drain pasta.
Meanwhile, warm the remaining 3 TBS of olive oil in the skillet. Sprinkle prawns with 1 tsp of salt and ½ tsp of freshly ground black pepper. Add the prawns to the skillet and cook until just pink (about 3 minutes).
In a large pot over low heat combine the cooked pasta, pureed squash and ¾ cup of milk. Stir to combine. Add the prawns, basil and cheese. Stir until mixed together and serve.
So here is what I would change. I felt that the sauce was a little thick and gummy. So I would add at least 1/8 cup of pasta water to the sauce and possibly a little more milk. As all squash are different and therefore will contain different amounts of water, you will have to eyeball it and check for desired consistency. I would also add all the liquids together to make the sauce FIRST, then add the pasta and coat it with the sauce, then add the prawns, basil and cheese. I would also serve the dish with extra parm – cause that never hurts!
But all in all this was a delicious recipe and something I will likely make again, with modifications of course!
Mallika - September 5, 2007 at 8:42 am
Looks lovely! I love butternut squash and am always looking for recipes with them in during winter.
Rosie - September 5, 2007 at 10:00 am
Something new to try out this Autumnthanks for new ideas! Looks fantastic and I adore pasta, the colours in your pics are brilliant too 🙂
Deborah - September 5, 2007 at 10:41 am
I saw this episode as well and have had the recipe bookmarked! Now I really want to try it!
jeena - September 5, 2007 at 10:57 am
Hi Jenn this pasta recipe looks lovely I like butternut squash I bet it tasted great. 🙂
Katerina - September 5, 2007 at 10:58 am
Hi Jen
You have totally inspired me! I love the idea for a pasta sauce base made of squash… a little something different!
Thanks
Valli - September 5, 2007 at 11:14 am
I am loving Giada. I find myself searching for her recipes on the Food Network web site. The squash pasta sounds amazing!!! When I am off to the market this weekend squash will be on my list.
Christine - September 5, 2007 at 11:42 am
Yum! What a wonderful fall dish. I can’t believe I missed seeing this one on her show.
Katiez - September 5, 2007 at 11:45 am
I planted butternut squash for the first time this year…and, naturally, planted more than we, and the neighbors, will use in 2 lifetimes so I’ll be looking for recipes. Thanks for this one..that’s one down, 999,999 to go…
TBC - September 5, 2007 at 12:01 pm
I too saw that episode and this has been on my “must-try” list. I love Giada’s show & tried her Ravioli with balsamic brown butter recently & it was really good.
I will try your recipe soon, replacing the prawns(am a vegetarian)
The first pic is absolutely beautiful.
Looks so tempting!
Andy - September 5, 2007 at 1:27 pm
The color of the sauce in your last picture looks amazing!
Deb - September 5, 2007 at 1:38 pm
I must say I really like Giada. This one sounds great and I do like squash (I am glad it was not eggplant!)Ha! When I see a recipe in a book or magazine, I always try to think how it will taste. Then I try to visualize how I would make it and what I would add or take away. But most of the time, the first time I try one out of a book or mag, I follow thier directions first. If good enough to be a keeper, then the alterations happen! Too fun!
Dolores - September 5, 2007 at 5:30 pm
This looks luscious. I’ve watched Giada; thought about her recipes, but haven’t taken the plunge yet. Your photograph and your description may well push me over that edge.
Anh - September 5, 2007 at 6:52 pm
Delicious! Another must try recipe from you!
Kevin - September 5, 2007 at 10:23 pm
Squash and prawn pasta sounds really good.
Sylvia - September 6, 2007 at 7:10 am
I love bitternut squash ,I usually made the filled in raviolis,but, also I love this recipe
Cris - September 6, 2007 at 12:30 pm
Just the right dish for this season, pumpkins everywhere, it is a beautiful dish!
Mallow - September 6, 2007 at 1:56 pm
I think I would pay a hundred bucks to have a plate of that in front of me right now! (I may be exaggerating a little – but I’m hungry and that pasta looks AMAZING!)
Cynthia - September 6, 2007 at 7:22 pm
Heaven on a plate and look at the pic where we can see the smoke/steam rising!
The Leftover Queen - September 6, 2007 at 9:31 pm
Hi Everyone! I am so glad everyone is in agreement on how beautiful unique and tasty this dish looks! It really was something to try! I think everyone should try it and let me know what they think!
Belinda - September 7, 2007 at 11:58 am
It looks gorgeous…I love the vibrant color of the squash…I’m craving squash now. 🙂
The Leftover Queen - September 7, 2007 at 3:51 pm
Hi Mallika! Doesn’t this dish just SREAM Autumn!?
Hi Rosie! Yes, the colors here are excellent and it is very yummy and different!
Hi Deborah! Yes, it is a great dish to try! Let me know if you like it!
Hi Jeena! Thanks, it was delicious!
Hi Katerina! That is exactly what attracted me to making this dish – it is something unique and fun.
Hi Valli! I agree there is something inspired by Giada’s recipes lately. For a while I thought she was losing her edge, but now I am feeling like she is back on her game!
Hey Christine! Nice to see you! I am sure they will do a repeat soon.
Hey Katie! I know! During the fall, if you planted Butternut squash, you are going to be overwhelmed with the stuff! Good thing it is so healthy!
Hey TBC! That is another recipe of hers I am dying to try – the balsamic brown butter ravioli!
Hi Andy! Yes they were beautiful squash.
Great Deb! Well let me know what you think!
Oh Dolores! You must try it!
Hi Anh! I am so glad you liked it! Please let me know how it works out for you!
Hey Kevin! I know, I never would have come up with this on my own probably!
Hi Sylvia! I love butternut squash ravioli!
Yes, Cris, exactly, it really gets you in the mood!
Hi Mallow! I wish I could give you some!
Thanks Cynthia! Isn’t that just a great shot? Roberto at his best again!
Hi Belinda! Well I guess it IS that time of year!
Sophie - September 14, 2007 at 6:19 am
Great idea! I often put butternut squash in tomato sauce to thicken it up a bit and to add a different veggie
The Leftover Queen - September 14, 2007 at 7:07 am
Thanks Sophie! Yes, that sounds like an awesome idea!
Rebecca - September 16, 2007 at 12:44 am
Mmmmm – I think I’m going to have to try this myself. Even though I’m in Texas where wo don’t get fall weather until November, I’m still ready for fall foods! Thanks for posting!
The Leftover Queen - September 16, 2007 at 4:51 pm
Hope you enjoy it Rebecca!
WW - February 21, 2008 at 5:00 pm
An even simpler way to make is to use the big blocks of frozen pureed squash they sell in some stores.
Lucy - September 29, 2008 at 5:59 pm
I see that veggie stock is in the ingredients but not in the method part of the recipe… or did I miss it? Maybe that’s why it came out thick and gummy. Looks really yummy. I might try it.