Instructions: Bring 6 quarts water to boil. Prepare bowl of ice water.

Plunge acorn squash cubes in boiling water and cook until al dente, about 7 to 8 minutes. Remove squash and refresh in ice water until cool. Drain and set aside.

In a large non-stick saute pan, heat 4 tablespoons of the olive oil until smoking. Saute scallions until limp but still green and remove to warm plate.

In a sauce pan, saute spot prawns until golden on one side. Turn prawns over, add Campari, white wine, acorn squash and tomatoes and bring to boil. Reduce by half, season with salt and pepper and add rosemary leaves. Stir to mix.

Arrange 3 cooked scallions on each of 4 plates. Divide tomato and squash mixture into center of each plate and arrange prawns around squash mixture like a teepee. Serve immediately.

This recipe yields 4 main-course servings.

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