A lovely, light way to start a meal. You will need a butternut squash with a long neck for this recipe. Save the bulbous base for another recipe, such as soup or mash.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
10 mins
Total Time:
35 mins
Cal/Serv:
162
Ingredients
1 Tbsp. olive oil
2 garlic cloves, crushed
Pinch saffron strands
Pinched crushed chilli flakes
3 Tbsp. runny honey
24 extra-large raw peeled kings prawns, defrosted if frozen
Neck end of a medium butternut squash, peeled (see intro), about 250g prepped weight
1 red chilli, deseeded and sliced into rings (optional)
2 handfuls mint leaves
FOR THE DRESSING
Juice 1 orange
1 Tbsp. olive oil
1 Tbsp. runny honey
YOU WILL ALSO NEED
8 short (18cm) metal or wooden skewers, soaked in cold water if wooden
Directions
Step 1In a bowl, mix oil, garlic, saffron, chilli, honey, prawns and some freshly ground black pepper. Thread prawns on to skewers, arrange on a baking tray lined with foil and brush over any remaining marinade. Cover and chill until needed, up to 4hr ahead.
Step 2Whisk dressing ingredients in a large bowl with plenty of seasoning. Peel the butternut neck into ribbons using a Y-shaped peeler. Add the butternut and chilli (if using) to the dressing bowl and toss to coat. Cover and chill for at least 30min, up to 4hr ahead.
Step 3To serve, remove butternut ribbons from the fridge and preheat grill to high (see GH tip). Sprinkle prawns with a little salt and grill for 7-9min, turning halfway, until cooked through. Add the mint to the butternut bowl and toss to mix, then divide between 4 plates and top with prawn skewers. Serve.
GH TIP If you prefer, you could fry the prawn skewers in a large non-stick pan over high heat with a little olive oil, rather than grilling them.
Per serving:
Calories: 162
Protein: 16g
Fat: 6g
Saturates: 1g
Carbs: 10g
Sugars: 7g
Fibre: 1g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
