Due to the loss of my laptop recently, I’ve been trying to spend a bit more creative time in the kitchen. The other night, I decided to be adventurous and try Butternut Squash for the first time, as I always watch Rae bring her version into work and I wanted to have a go myself!
Butternut squash is generally eaten in warmer countries such as the Carribean as a staple food, and it’s a cross between a sweet potato and a pumpkin.
The orangey flesh can be baked, boiled or steamed, and it’s really versatile! I decided to go for my favourite, risotto, with added prawns for a tropical, summery dish.
Butternut Squash and Prawn Risotto (serves 2)
Half a butternut squash
400ml Chicken or vegetable stock
200g Arborio rice
Half a medium sized onion
2 Cloves garlic
- Pre-heat the oven to Gas 6/200’c
- Scoop out the seeds and pulp, and then chop and peel the butternut squash and place in a roasting tin.
- Drizzle with olive oil and cover with salt, pepper and a sprinkle of dried parsley.
- Roast in the oven for 40 mins until the squash is tender.
- Chop up the onion and crush the garlic into a pan. Fry with a little olive oil.
- When the onion is soft, add the rice and stir until it is coated in the oil.
- Add the stock and stir. Cook until all the liquid is absorbed.
- When the liquid is nearly all absorbed, add the prawns and the squash. Stir and bring up to temperature.
- Serve with freshly grated parmesan on top, and enjoy it out in the sunshine! Great cold the next day too for lunch.