Prawns In Butternut Squash Recipes

Steps:

• Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.
• In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.

Steps:

• Heat the oil a large frying pan or wok. Tip in the coconut and cook for 3 mins or until starting to toast, then add the curry paste and fry, stirring constantly, until fragrant and sizzling. Add 100ml water and bring to the boil - the water will evaporate and the paste will split. Add the sugar and reduce the heat (the colour will darken).
• With the mixture at a simmer, add the fish sauce, lime leaves, lemongrass and squash. Cook for 1 min, stirring to coat the squash in the paste, then add the coconut milk and 200ml more water and bring back to the boil. Reduce the heat and simmer for 20 mins until the squash is cooked.
• Turn up the heat again, drop in the prawns and stir well. As soon as the pan returns to the boil, reduce to a low heat and cook for a few mins until the prawns are pink and cooked through. The curry should now be sweet and creamy. To serve, top with the coriander leaves and beansprouts.

Steps:

• The Stock : Melt the butter in a large saucepan over medium high heat. When hot, add the prawn shells and leeks and saute until the shells turn pink and the leeks are translucent. Add the thyme, parsley, water and wine and bring to a boil. Reduce the heat and simmer for 20 minutes, pressing down on the prawn shells to extract their flavor. Strain the stock through a fine sieve, again pressing on the prawn shells. Reserve the stock and discard the solids.
• The Soup: In the same saucepan in which you Sauteed the prawns, add the onions and saute until translucent. Add the squash and rosemary, reduce heat to low, cover and cook, stirring occasionally, for 10 minutes. Add 5 cups of the stock and lemon juice. Bring to a boil, reduce heat to low, cover and cook until the squask is very tender, 1015 minutes. Discard the rosemary. Puree the soup in a food processor or food mill in small batches. Add the remaining 1 cup stock if the soup is you desire a thinner soup. Return the puree to the pan over medium heat.
• Slice the prawns in half lengthwise. Add the prawns to the soup and cook until they turn pink. Transfer prawns to a warm platter and cover. Season soup to taste with salt and pepper and a few dashes of Tabasco.
• To serve: Ladle the soup into shallow soup bowls and set 6 prawns on top of each. Garnish with rosemary

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the butternut squash into a non-stick roasting tin and roast for 15-20 mins or until almost soft. Remove and set aside.
• Meanwhile, cook the rice following pack instructions until tender. Drain and cover to keep warm. (Set aside the extra for Tuna, sweetcorn and pea wraps, see 'goes well with', if required.) Heat the oil in a wok or large non-stick frying pan over a medium heat. Add the onion and cook for 2 mins until soft but not coloured. Add the ginger, garlic, lemongrass, chilli and spices, and cook for 3 mins more.
• Stir through the mango and roasted butternut squash, then add the spinach and pour over the stock and coconut milk. Stir gently to combine, slowly bring to the boil, then reduce to a simmer for a few mins until the spinach starts to wilt.
• Add the prawns and stir. Once the prawns are pink through (about 3 mins), remove the lemongrass and discard. Add the tamari, lime juice and coriander, and stir well. Just before serving, check the seasoning, adding more lime juice or tamari if needed. Serve with the rice.