Rosy de Ponce Rigatoni with Squash and Prawns

3 T. olive oil, plus 3 T.

1 lb. butternut squash, trimmed and cut into 1-inch cubes

2 garlic cloves, minced

1 tsp. salt

¼ tsp. freshly ground black pepper

1 cup vegetable stock

1 lb rigatoni

1 lb prawns, peeled and deveined

1 cup heavy cream

1 T. Rosy de Ponce

¼ cup grated Parmesan

Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and half of Rosy de Ponce. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.

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.

Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with a little more sea slat and black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.

In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup heavy cream. Stir to combine. Add the remaining 1/4 cup heavy cream if the sauce needs to be moistened. Add the cooked prawns, the rest of Rosy de Ponce, and cheese. Stir until warm and serve.