Rigatoni With Butternut Squash & Prawns

(adapted from Giada's recipe on the Food Network)
Serves 6

Ingredients:
3 tablespoons olive oil, plus 3 tablespoons
1 butternut squash, trimmed and cut into 1-inch cubes
2 large 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 (I used the frozen ones, thawed)
3/4 to 1 cup whole milk (low fat worked fine for me)
1/2 cup chopped fresh basil leaves
1 cup grated Parmesan

Method:
1. Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat.
2. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 10 minutes or so.
3. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 10-15 minutes.
4. Transfer the squash mixture to a blender or food processor and puree.
5. 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.
6. 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.
7. In a large pot over low heat combine the cooked pasta, pureed squash mixture, half of the basil and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened (I needed more, because it was still pretty thick). Add the cooked prawns, remaining basil, and cheese. Stir until warm and serve.