Garlic & lemon shrimp, leeks with roasted acorn.
Roast the squash and add the leeks (sliced in half) to the last 10 minutes to soften. Move the pan to the stove top. Add the zest and juice of 1/2 lemon, two cloves of garlic and a pat of butter. Once the shrimp are pink, add your choice of spirit - white wine, sake or vodka - to create a lemony sauce to drizzle.