Grilled Prawns with Butternut Squash and Sage Brown Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.