Ok, so we’ve all seen King Prawn Fried Rice served in Pineapples right? Well have you seen King Prawn Quinoa served in Butternut Squash? A lovely healthier alternative and fortunately for you, squash season is upon us and honestly I have them coming out of my ears at home! I’m still thinking about what to do with all the pumpkins I have in my kitchen so if you see array of squash related recipes over the next couple weeks/months you know exactly why!
Funnily enough, this dish was created back in April but I just didn’t feel that it fit the spring recipes I was putting out, so I archived it for the winter seasonal recipes. Now its perfect to try and goes really well with my Sweet Orange Organic Salmon recipe.
Prep Time: 15 minutes
Cooking Time: 1 hour
300g King Prawns*
1 Whole Butternut Squash*
150g Mixed Quinoa
1 Red Pepper*
1/2 Red onion*
2 Garlic Cloves*
3 tbsp Oyster Sauce
1/2 tsp Chilli flakes
Curly Parsley to garnish
Feta Cheese (Optional)
Sesame seed oil
*Products used for this recipe were organically sourced from GraigFarm.co.uk
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What you’ll need:
Measuring Spoon or Table Spoon
I always start by defrosting or rinsing away excess salt water from my raw prawns and setting aside. You can do this if you want.
Pre heat oven:
Fan: 190°C – Gas Mark: 5
So you want to start by halving your butternut squash, no need to peel.
Scoop out the flesh and the seeds with a spoon, you can either discard or add to your stir-fry.
Poke a few holes into it the squash with a knife and season with salt and pepper.
Finally, drizzle over with sesame seed oil.
Place onto a baking tray and bake in the oven for 30 minutes.
In a pot/pan, bring salted water to a boil and then pour in your quinoa. Water should be at least 1.5cm above the quinoa. Boil on a medium heat for 15 minutes
Dice all your veg and heat up your wok with 1/2 tbsp of sesame seed oil.
Once hot, add your diced onion and garlic and shallow fry till golden brown.
Add prawns and cook for 5-8 minutes or until fully pink/orange with no grey or transparent flesh.
Add your oyster sauce, peppers and courgette and simmer for about 5-10 mins on a very low heat.
At this point your quinoa should be ready, cooked and dry but moist.
Pour quinoa into the wok, add chilli flakes, pinch of paprika and salt and pepper, mix everything together evenly for 3 minutes and then set aside to be served.
Check on your butternut squash by using a knife. Poke a hole and hopefully it should be soft and cooked through.
Take out the oven and fill your squash with the stir-fry mix. Top with feta and fresh parsley (optional)
Serve whole or in halves! Enjoy x