1 pound dry penne pasta
1 1/4 cups winter (butternut or acorn) squash, peeled and diced OR sweet potato, peeled and diced
2 teaspoons fresh rosemary, chopped finely (or 1 teaspoon dried organic rosemary)
2 garlic cloves, minced finely (or 1 teaspoon organic garlic granules)
1 teaspoon sea salt, divided
1/2 teaspoon organic black pepper, divided
3/4 cup whole organic milk
3 tablespoons parmesan cheese, grated
1. Add olive oil to heated, deep heavy skillet.
2. Add squash, garlic, half of salt and half of pepper to skillet and sauté squash or sweet potato on medium high until it begins to color, approximately 7 to 10 minutes.
3. Add stock and simmer until squash or sweet potato is thoroughly tender, approximately 7 minutes. Add rosemary and remaining salt and pepper to taste.
4. Puree sauce until smooth.
5. In the meantime, cook pasta per package directions in boiling salted water until al dente. Drain and rinse.
6. Heat olive oil in second heavy skillet over medium high heat.
7. Add prawns and sauté until pink, about 3 to 4 minutes. Do not overcook.
8. In large pot, combine cooked pasta, sauce and 1/2 of milk; stir until combined. Simmer over low heat, stirring occasionally. Add rest of milk slowly to reach desired consistency. Simmer until heated through.
9. Serve pasta in individual bowls with prawns placed on top. Sprinkle Parmesan over dish and serve hot.