• 320g bag ready prepared butternut squash
  • 2 tablespoons olive oil
  • 1 green pepper, washed, deseeded and sliced
  • ½ red onion, peeled and sliced
  • 180g raw king prawns
  • 150g pot Indian stir through creamy coconut by Sainsbury's
  • Fresh coriander, to garnish
  • Steamed rice, to serve (optional)


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas mark 4.

  2. 2

    Chop the pieces of prepared butternut squash into smaller bitesize chunks and place in a roasting tin. Drizzle with half the oil, season well and roast in the oven for 35 minutes.

  3. 3

    About 10 minutes before the end of the squash's cooking time, heat the rest of the oil in a wok over a medium heat. Add the green pepper and onion, and stir-fry for 3-4 minutes.

  4. 4

    Add the raw king prawns and stir-fry for 2 minutes, until just pink, then add the roasted squash.

  5. 5

    Add the Indian stir-through creamy coconut and cook for a further 1 minute until the sauce is piping hot. Garnish with coriander and serve with steamed white rice.

Nutritional Details

Each serving provides
  • Energy 837kj 200kcal 10%
  • Fat 10.0g 14%
  • Saturates 3.6g 18%
  • Sugars 7.2g 8%
  • Salt 0.57g 10%

% of the Reference Intakes

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