Roasted Prawns with Pumpkin and Sage Brown Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite dishes to make when I want something that feels restaurant quality but comes together in under an hour. Sweet roasted pumpkin paired with succulent king prawns and a luxurious sage brown butter sauce is pure comfort, and the best part is it's surprisingly simple to pull off. Pumpkin is packed with vitamin A, which is wonderful for your skin and eyes, and everything roasts on one pan so cleanup is minimal. The whole meal takes just 45 minutes from start to finish, making it perfect for weeknight dinners or impressing guests without spending all day in the kitchen.
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.