Roasted Prawns with Butternut Squash

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Toss the cubed butternut squash with 3 tablespoons of olive oil, half the minced garlic, salt, and pepper. Spread evenly on a baking tray and roast for 15 minutes until the edges begin to caramelize.

   Tip: Cut squash cubes uniformly so they cook at the same rate.

2. 2

   While the squash roasts, pat the prawns dry with paper towels and season with salt, pepper, and chili flakes. This helps them develop a golden crust when cooking.

   Tip: Dry prawns cook better and won't release excess moisture.

3. 3

   Remove the squash from the oven and push the pieces to the sides of the tray, creating a space in the centre. Add the remaining 2 tablespoons of olive oil and the butter to this space.

   Tip: Creating a central space prevents the prawns from steaming on top of the squash.

4. 4

   Increase the oven temperature to 220°C (200°C fan). Arrange the prawns in the centre of the tray and scatter the remaining garlic around them. Return to the oven for 8-10 minutes until the prawns are pink and opaque.

   Tip: Don't overcook the prawns or they'll become tough and rubbery.

5. 5

   In the final 2 minutes of cooking, scatter the fresh sage leaves and thyme sprigs across the tray, allowing them to crisp slightly in the heat.

   Tip: Add herbs at the end to preserve their fresh flavour and prevent burning.

6. 6

   Remove from the oven and immediately drizzle with fresh lemon juice and zest. Toss everything gently to combine the juices with the oil and butter, creating a light sauce.

   Tip: The lemon brightens the dish and balances the sweetness of the squash perfectly.

7. 7

   Divide between serving plates, ensuring each portion has prawns, roasted squash, and crispy herbs. Spoon any pan juices over the top and serve immediately.

   Tip: Serve straight from the oven while the butter and oil are still warm and glossy.