PRAWNS IN BUTTERNUT SQUASH
This is based on a Brazilian favourite, a festive dish called Camarao na Moranga, which is a large pumpkin filled with prawns in a spicy, creamy cheese and tomato sauce. Butternut squash is easier to serve individually and tastes lovely. You can't buy pimenta-de-cheiro here, but chili flakes work very nicely. My final change is to omit cream because butternut squash goes well with a slightly sharper sauce.
Provided by reginak
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat the oven to 350 degrees (175 degrees C).
- Roast squash circa 40 minutes: in a roasting pan lined with 1 or 2mm water, and with 3 slices of ginger placed on each half squash. Grind over salt and pepper. Drizzle with olive oil and then roast until flesh is tender.
- Remove the slices of ginger.
- Place on plates with dark green salad to one side & ladle prawns into and over squash.
- Garnish with roughly chopped coriander.
- For the filling, while the squash is roasting, place a large cooking pot on the cooker.
- Briefly fry the garlic, and then add the chopped tomatoes.
- Add basic seasoning to taste --at least salt, 1 basil leaf, and powdered coriander-- and fry (on medium heat) for 2mins or until tomato juices begin to bubble. Add chilli to taste.
- As soon as the prawns turn pink or have warmed through, add the cream cheese cautiously and to personal taste. The sauce should be a soft pink, but not overly creamy, taste it and make sure you are happy that the tomato-cheese balance is good. Serve as per step 4.
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