Roasted Prawns with Pumpkin and Sage Brown Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Succulent king prawns nestled with caramelized roasted pumpkin, finished with crispy sage and nutty brown butter for an elegant yet simple autumn-inspired dish.
Ella x
Ingredients
- 24large king prawns(peeled and deveined)
- ¾ kgpumpkin(peeled and cut into 1-inch cubes)
- 4 tablespoonsunsalted butter
- 16fresh sage leaves
- 4garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred chili flakes
- 1lemon(zest and juice)
- 118 mlwhite wine
- 118 mlvegetable stock
Detail level
Instructions
- 1
Preheat your oven to 425°F. Toss the pumpkin cubes with 2 tablespoons of olive oil, half the salt, and black pepper on a large baking sheet. Spread in a single layer and roast for 15 minutes until the edges begin to caramelize.
Tip: Cut pumpkin pieces evenly so they cook at the same rate.
- 2
While the pumpkin roasts, pat the prawns dry with paper towels and season generously with salt, pepper, and chili flakes.
Tip: Dry prawns cook better and develop a nice exterior.
- 3
Remove the baking sheet from the oven and push the pumpkin to the sides. Arrange the seasoned prawns in the center of the sheet in a single layer.
- 4
Return to the oven and roast for 8-10 minutes until the prawns turn bright pink and opaque, stirring the pumpkin halfway through.
Tip: Don't overcook the prawns or they'll become rubbery.
- 5
While everything roasts, melt the butter in a small saucepan over medium heat. Add the sage leaves and cook for 2-3 minutes, swirling occasionally, until the butter turns golden brown and the sage becomes crispy.
Tip: Watch carefully so the butter doesn't burn - it should smell nutty, not acrid.
- 6
Once the prawns are cooked, transfer the roasted mixture to a serving platter. Deglaze the baking sheet with white wine and vegetable stock, scraping up any browned bits, then pour over the prawns and pumpkin.
Tip: The pan drippings add incredible depth to the dish.
- 7
Drizzle the sage brown butter over the entire dish, scatter with lemon zest, and finish with a squeeze of fresh lemon juice.
Tip: The acid brightens all the flavors beautifully.
- 8
Serve immediately while the butter is still warm and the prawns are at their peak tenderness.
Tip: Serve with crusty bread to soak up the buttery sauce.
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