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.