Spaghetti with aubergine, butternut squash and prawns
- 4 tbsps extra virgin olive oil
- 1 large onion, chopped
- 3 large garlic cloves, finely chopped
- 1 small butternut squash, peeled, seeded, cut into 1 1/4-cm pieces (about 5 cups)
- 2 Japanese aubergine, cut into 2 1/2-cm cubes
- 1 tsp dried rosemary, crumbled
- 1 tbsp chopped fresh thyme leaves
- 300ml dry white wine
- 480ml fish stock, fresh or frozen, or tinned vegetable stock
- 1kg uncooked large prawns, peeled, deveined
- Salt and pepper
- 545g orange-coloured fresh spaghetti or linguine
- 55g unsalted butter
2) Add the squash, aubergine, rosemary and thyme and saute for 8 to 10 minutes. Add the wine and stock and bring to a simmer over medium-high heat.
3) Decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes. Add the prawns and simmer gently until almost cooked through, stirring occasionally, about 5 minutes. Season, to taste, with salt and pepper.
4) Meanwhile, bring a large pan of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring often, about 5 minutes. Drain the pasta. (Alternatively, you can use dried pasta, which will take 8 to 10 minutes to cook.)
5) Toss the pasta, squash mixture and butter in a large bowl until the liquid thickens slightly and coats the pasta. Transfer the pasta mixture to a wide shallow bowl and serve.