Rigatoni with Shrimp (or Ckn) & Creamy Butternut Squash Sauce

Ingredients (recipe adapted from Giada De Laurentis)

• 3 tablespoons olive oil for cooking squash, plus 3 tablespoons for cooking shrimp
  
• 1 pound butternut squash, trimmed and cut into 1-inch cubes
• 2 garlic cloves, minced
• 1 teaspoon salt, plus 1 teaspoon (I used Lawry's season salt to taste, I rarely measure salt)
  
• 1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon (just threw some in)
  
• 1 cup vegetable stock (I used chicken stock)
  
• 1 pound rigatoni pasta
  
• 1 pound raw shrimp, peeled (I just made chicken, but shrimp would be good!)
  
• 3/4 to 1 cup whole milk (I didn't have any, so I used cream)
  
• 1/2 cup chopped fresh basil leaves (I used dried basil and just sprinkled it to taste)
  
• 1/4 cup grated Parmesan (oops, I forgot to use this!)

Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic (mine started to burn, so I'd add garlic once the squash has cooked down some), 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the chicken stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture (including the stock) to a blender or food processor and puree. Mmm. (Don't forget to taste your mixture to see if it needs more seasoning).

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 13-14 minutes. Save about a cup of the pasta water, set aside for later. Then drain pasta.

Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the shrimp (or chicken) with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper (I just used a McCormick Chicken seasoning). Cook until done.

In a large pot over low heat combine the pureed squash mixture, and 3/4 cup milk (or cream). Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add basil and cheese. Taste to see if you like the flavor! Add seasoning, if necessary. Once you like the sauce, add rigatoni and mix all together. Use pasta water to thin out the sauce to your liking. Just pour some in there (a little bit at a time) until it is how you like it. Stir until warm and serve. You can either put the shrimp (or chicken) on top of the pasta, or serve it on the side. You will NOT be disappointed.