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Butternut squash and peas with prawns

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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. 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.
  2. Heat the oil in a large frying pan with a lid, and gently sauté the chopped vegetables (except the garlic) for about 8 minutes.
  3. Add the red wine vinegar and the garlic, then cook for another 5 minutes, until they start caramelizing.
  4. 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.
  5. 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!
  6. Serve with plenty of ground pepper and fresh herbs scattered on the top. You can add some cheese, if liked.