Baked Butternut Stuffed with Creamy Brandied Prawns

Baked Butternut Stuffed with Creamy Brandied Prawns

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Prawns, brandy and cream turn this easy recipe into a taste sensation - perfect for any dinner party or for a hearty family meal!

  • Recipe serves4-6
  • Preparation time15 minutes
  • Cooking time60 minutes


  • 2 Medium butternut
  • 30 ml oil
  • 1 kg Prawns, peeled and deveined
  • 1 Pinch Robertsons Salt and White Pepper to taste
  • 1 Juice of 1 lemon
  • 30 ml Stork Margarine
  • 2 Onions, chopped
  • 10 ml Robertsons Paprika
  • 5 ml Mustard powder
  • 90 ml Brandy
  • 1 KNORR Creamy Garlic Sauce
  • 250 ml Cream
  • 125 g Cream cheese, softened


  • Cut butternut in half lengthwise, remove seeds.
  • Rub the outside with 15 ml oil.
  • Place on a baking tray.
  • Bake for 1 hour in a preheated 160°C oven.
  • Season the prawns with salt and white pepper, then squeeze lemon juice over.
  • In a pan heat margarine and remaining oil and, fry onions until softened.
  • Add the prawns and sauté until pink.
  • Add paprika and mustard, remove from heat before adding brandy.
  • Light the brandy and return to the heat when the flame is out.
  • In a bowl mix the KNORR Creamy Garlic Sauce packet contents with the cream.
  • Add to the prawns.
  • Stir over low heat until thickened.
  • Add the cream cheese, continue stirring over low heat until the cheese is melted.
  • Place the cooked butternut on a serving plate.
  • Pour the creamy prawns into the butternut cavity.
  • Serve with basmati rice.