Glazed Prawn with Butternut Squash

Ingredients

• For the Roasted Butternut Squash
• butternut squash 1 medium (approx. 800g)
• vegetable oil 1 tbsp
• salt to taste
• black pepper to taste
• For the Glazed Prawns
• raw king prawns, peeled and deveined 300g
• soy sauce 1 tbsp
• grated fresh ginger 1 tsp
• garlic, minced 1 clove
• sesame oil 1 tsp
• For the Glaze
• soy sauce 3 tbsp
• mirin 2 tbsp
• sake (optional) 1 tbsp
• honey or maple syrup 1 tbsp
• grated fresh ginger 1 tsp
• garlic, minced 1 clove
• cornflour (cornstarch) 1 tsp
• cold water 2 tbsp
• To Serve
• cooked rice (e.g., basmati or sushi rice) 200g
• spring onions, thinly sliced 2
• sesame seeds 1 tsp

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Prepare the butternut squash: Peel, deseed, and cut the squash into 2cm cubes. Toss with 1 tbsp vegetable oil, salt, and pepper on a baking tray.
3. Roast the squash for 25-30 minutes, or until tender and lightly caramelised, turning halfway through.
4. While the squash roasts, prepare the prawns. In a small bowl, mix the prawns with 1 tbsp soy sauce, 1 tsp grated ginger, 1 minced garlic clove, and 1 tsp sesame oil. Set aside to marinate.
5. Prepare the glaze: In a small saucepan, combine 3 tbsp soy sauce, mirin, sake (if using), 1 tbsp honey/maple syrup, 1 tsp grated ginger, and 1 minced garlic clove. Heat gently over a low heat until warm.
6. In a tiny bowl, mix the cornflour with 2 tbsp cold water to make a slurry. Stir this slurry into the warm glaze mixture. Continue to heat gently, stirring constantly, until the glaze thickens slightly.
7. Once the squash is nearly ready, heat a frying pan or wok over a medium-high heat with a little oil. Add the marinated prawns and stir-fry for 2-3 minutes until they turn pink and are cooked through.
8. Pour the thickened glaze over the cooked prawns and toss to coat them evenly. Cook for another minute until the glaze is glossy.
9. Serve the glazed prawns immediately alongside the roasted butternut squash and cooked rice. Garnish with sliced spring onions and sesame seeds.