1. Warm 3Tbs of oik in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1tsp salt and 1/4tsp ground pepper. Saute until the squash is golden and tender, about 5-7min. Add the stock, bring to a simmer, and cover. Cook until the squash is very tender, about 5-7min. Transfer the mixture to a blender or food processor and puree.
2. Bring a large pot of salted water to boil. Add the pasta and cook until al dente, about 8-10min. Drain the pasta.
3. Meanwhile, warm the remaining 3Tbs of oil in a large, heavy skillet over medium heat. Sprinkle the prawns with the remaining 1tsp salt and remaining 1/2 tsp pepper. Add the prawns to the pan and cook until just pink, about 3min.
4. In a large pot over low heat combine the cooked pasta, pureed squash, and 3/4cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil and cheese. Stir until warm and serve.
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|Serving Size: 1 Serving (1796g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1693 (48%)|
|Amt Per Serving||% DV|
|Total Fat 188.2g||251 %|
|Saturated Fat 29.9g||149 %|
|Monounsaturated Fat 122.8g|
|Polyunsanturated Fat 24.9g|
|Cholesterol 1030mg||317 %|
|Sodium 2129.8mg||73 %|
|Potassium 3453.6mg||91 %|
|Total Carbohydrate 315.9g||93 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 303.4g|
|Protein 157.8g||225 %|
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Calories per serving: 3561
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