for 4 person

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

Pasta

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

Prawns

1 tbsp	olive oil
12	shelled, raw prawns, cut lengthwise
¼ tsp	salt
a little	pepper
1	garlic clove, squeezed
1 tbsp	butter
2 sprig	sage, finely chopped
1 tbsp	pumpkin seed oil

How it's done

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.

Pasta

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.

Prawns

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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