Grilled Prawns with Butternut Squash and Sage Brown Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something elegant but totally doable on a weeknight. The combination of sweet roasted butternut squash, tender grilled prawns, and nutty sage brown butter creates this beautiful harmony of flavors that honestly feels fancy but comes together in just about an hour. Butternut squash is packed with vitamin A, which is wonderful for your skin and eyesight, and the best part? Everything cooks simultaneously, so you're not stuck in the kitchen for ages. A squeeze of fresh lemon at the end brings everything to life with brightness and zing.
Ella x
Ingredients
- 24large prawns(peeled and deveined)
- ¾ kgbutternut squash(peeled, seeded, and cut into 1-inch cubes)
- 6 tablespoonsunsalted butter
- 12fresh sage leaves
- 4garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(cut into wedges)
- ¼ teaspoonred chili flakes
Detail level
Instructions
- 1
Preheat oven to 425°F. Toss butternut squash cubes with 1.5 tablespoons olive oil, half the salt, and half the pepper on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until golden and tender.
Tip: Cut squash into uniform sizes to ensure even cooking.
- 2
Pat prawns dry with paper towels and place in a bowl. Drizzle with remaining 1.5 tablespoons olive oil, add minced garlic, remaining salt, pepper, and chili flakes. Toss gently and let marinate for 10 minutes.
Tip: Dry prawns ensure better browning on the grill.
- 3
Heat a grill pan or outdoor grill to high heat. Lightly oil the grill grates to prevent sticking.
Tip: Use a folded paper towel dipped in oil to oil hot grates safely.
- 4
Grill prawns for 2-3 minutes per side until they turn opaque and develop light char marks. Transfer to a plate.
Tip: Don't overcrowd the grill; cook in batches if necessary.
- 5
In a small saucepan, melt butter over medium heat. Add sage leaves and swirl constantly for 3-4 minutes until the butter turns golden brown and smells nutty.
Tip: Watch carefully as butter can burn quickly once it browns.
- 6
Divide roasted butternut squash among four plates. Top each portion with six grilled prawns, arranged in a circle.
Tip: Warm plates before plating for better presentation.
- 7
Drizzle the sage brown butter over the prawns and squash. Garnish with a few whole crispy sage leaves from the pan.
Tip: Reserve some sage leaves to crisp separately for garnish.
- 8
Serve immediately with fresh lemon wedges on the side for squeezing over the dish.
Tip: The bright acidity of lemon complements the rich brown butter beautifully.
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