Roasted Prawns with Butternut Squash
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and feels fancy enough for guests. The combination of sweet roasted butternut squash with succulent prawns is absolutely magical, and the sage butter sauce brings everything together beautifully. Butternut squash is packed with vitamin A, which is wonderful for your skin and immune system, and since most of the work is just chopping and roasting, you'll have minimal cleanup. The whole dish relies on simple, quality ingredients that let each flavor shine without any fussy techniques.
Ella x
Ingredients
- 1 mediumbutternut squash(peeled, cubed into 1-inch pieces)
- 500 glarge prawns(peeled and deveined)
- 5 tablespoonsextra virgin olive oil
- 6garlic cloves(minced)
- 12fresh sage leaves
- ½ teaspoonred chili flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(zest and juice)
- 2 tablespoonsunsalted butter
- 4thyme sprigs(fresh)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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