Squash & Sage Prawn Medley
A quick, light pescatarian dish pairing roasted squash with savorily seasoned prawns and fresh sage.
- Prep Time: 15 min
- Cook Time: 20 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 1 cups cubed butternut squash
- ½ tablespoon olive oil
- ½ Salt to taste
- ½ 1/2 teaspoon black pepper
- 1 teaspoons fresh sage, chopped
- ½ tablespoon unsalted butter
- ½ pound raw shrimp, peeled and deveined
- 1 cloves garlic, minced
- ½ 1/4 teaspoon chili flakes (optional)
- ½ tablespoon lemon juice
- ½ Zest of 1/2 lemon
Instructions
- Preheat oven to 425°F (220°C). Toss squash with olive oil, salt, and pepper; spread on a sheet pan and roast 15 minutes until tender and lightly browned.
- Meanwhile, melt butter in a skillet over medium heat; add garlic and sage, sauté 1 minute until fragrant.
- Add shrimp and chili flakes; cook 2–3 minutes, turning once, until pink and opaque.
- Toss roasted squash with lemon juice and zest; return shrimp to pan and warm 1 minute, adjust seasoning.
- Serve immediately, garnish with extra sage if desired.
Chef’s Pro Tips
- Use pre-cut squash to save time.
- Stovetop finish keeps shrimp tender.
- Add a splash of white wine for extra depth.
- Roast vegetables first for crisp edges.
Nutritional Estimates
Per serving · 2 servings total
| calories | 230 |
|---|---|
| protein | 16g |
| carbohydrates | 14g |
| fat | 11g |
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