Prawns in Butternut Squash
- Preparation and cooking time
- Total time
- More effort
- Serves 4
Ingredients
4 small butternut squash: halved, seeds removed, and placed in roasting pan, cut side up
- 24 Slices of ginger
- Salt and pepper to taste
- Olive oil to drizzle
- 1/2 cup Water
Prawn filling for 4 people:
- 2 cloves garlic, finely chopped
- 2 tbsp olive oil
- 6 medium tomatoes, de-seeded, and preferably peeled too
- Salt
- 1 basil leaf
- Coriander, ground
- 800g or up to 1Kg shelled Prawns, no heads, no tails
- Chilli flakes or fresh pepper to taste
4 tbsp cream cheese (E.g.: Philadelphia or St. Moritz)
- Coriander, roughly chopped
Method
- STEP 1Preheat the oven to 350 degrees (175 degrees C).
- STEP 2Roast squash circa 40 minutes: in a roasting pan lined with 1 or 2mm water, and with 3 slices of ginger placed on each half squash. Grind over salt and pepper. Drizzle with olive oil and then roast until flesh is tender.
- STEP 3Remove the slices of ginger.
- STEP 4Place on plates with dark green salad to one side & ladle prawns into and over squash.
- STEP 5Garnish with roughly chopped coriander.
- STEP 6For the filling, while the squash is roasting, place a large cooking pot on the cooker.
- STEP 7Briefly fry the garlic, and then add the chopped tomatoes.
- STEP 8Add basic seasoning to taste --at least salt, 1 basil leaf, and powdered coriander-- and fry (on medium heat) for 2mins or until tomato juices begin to bubble. Add chilli to taste.
- STEP 9As soon as the prawns turn pink or have warmed through, add the cream cheese cautiously and to personal taste. The sauce should be a soft pink, but not overly creamy, taste it and make sure you are happy that the tomato-cheese balance is good. Serve as per step 4.
