Name: Butternut squash and peas with prawns
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 onion; 2 cloves of garlic; 1 Tbsp olive oil; ½ large butternut squash; 1 carrot; ½ red pepper; 100g green peas; 1 Tbsp red wine or balsamic vinegar; 1 tsp vegetable stock powder; 250g raw king prawns; Mint or basil leaves

Butternut squash and peas with prawns

20 May 2023

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

This butternut squash and peas with prawns is a zingy dish, perfect for midweek suppers. Serve it with pasta, gnocchi, rice, quinoa, mash or just toast. You can add some cheese before serving - feta, goat’s cheese or Parmesan would work best.

Ingredients

1 onion
2 cloves of garlic
1 Tbsp olive oil
½ large butternut squash
1 carrot
½ red pepper
100g green peas
1 Tbsp red wine or balsamic vinegar
1 tsp vegetable stock powder
250g raw king prawns
Mint or basil leaves

Instructions

Peel and cut the squash and carrot into 1 cm cubes. Cut the pepper into small pieces. Thinly slice the onion and finely chop the garlic.
Heat the oil in a large frying pan with a lid, and gently sauté the chopped vegetables (except the garlic) for about 8 minutes.
Add the red wine vinegar and the garlic, then cook for another 5 minutes, until they start caramelizing.
Add the peas, then pour over a small glass of water and add the stock powder. Bring to the boil and cook for 3 minutes.
Rinse the prawns, then put them on top of the vegetables. Put the lid on and steam for 3-5 minutes, or until the prawns have turned pink. Don’t over-cook them!
Serve with plenty of ground pepper and fresh herbs scattered on the top. You can add some cheese, if liked.