Squash and saffron pasta with prawns

Squash and saffron pasta with prawns

Total: 50 min. | Active: 20 min.
Nutritional value / person: 522 kcal
, Fat: 13 g
, Carbohydrate: 76 g
, Protein: 25 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Squash puree

400 g squash (e.g. Hokkaido), cut into approx. 2 cm cubes
1 tbsp olive oil
1 garlic clove, cut in half
½ sachet saffron
½ tsp salt

To bake

½ tsp Tabasco sauce


400 g pasta (e.g. Tagliatelle)
salted water, boiling


1 tbsp olive oil
12 shelled, raw prawns, cut lengthwise
¼ tsp salt
a little pepper
1 garlic clove, squeezed
1 tbsp butter
2 sprigs sage, finely chopped
1 tbsp pumpkin seed oil
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How it's done

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Squash puree

In a bowl, mix the squash with all the other ingredients up to and including the salt, spread on a baking tray lined with baking paper.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove, place the squash and Tabasco in a blender.


Cook the pasta in boiling salted water until just al dente. Set aside approx. 450 ml of cooking water, drain the tagliatelle, return to the pan, add the reserved cooking water to the squash, puree, mix into the tagliatelle.


Heat the oil in a non-stick frying pan. Fry the prawns for approx. 2 mins. on each side, season. Reduce the heat, add the garlic, butter and sage, fry for approx. 1 min. Serve the prawns on top of the tagliatelle. Drizzle with the pumpkin seed oil.

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