By Sara Robinson October, 2024
I've had a deep affection for butternut squash since the day I discovered it at a farmers' market near my beach town in Venezuela. This was probably around the time my baby boy started to drink soups. It's been quite a long time since then.
After the first few baby soups, butternut squash soup became my son's preferred nourishment during illness and diminished appetite. It was easily digestible for a young child. I would gently simmer it with onions, cilantro, and garlic alongside boneless chicken, then blend everything. The outcome was a creamy, velvety, and soothing soup, rich in flavor yet delicate. It was delightful!
This recipe is not for soup, although I plan to make one soon and share it with you. It combines baked butternut squash with Old Bay-seasoned shrimp, creating a delicious, satisfying and comforting dish.
Butternut squash is categorized as a winter squash, originating in South America. However, the specific butternut squash was cultivated by Charles Leggett in Massachusetts in the mid-1940s. He combined a Gooseneck squash to create a smaller variety than a Hubbard squash. The result was smooth like butter and sweet like a nut squash. He named it "Butternut" due to its soft interior and nutty taste.
Did you know that butternut squash is a fruit, even though we cook it as a vegetable?
Servings: | Prep Time: | Total Time: | ||
4 | 20 min | 1 hr 20 min |
Ingredients:
Baked Butternut Squash with Shrimp
- 1 medium-large Butternut Squash
- 1 lb of your preferred type of shrimp
- 1/2 cup of feta cheese crumbles
- 2 tbsp of olive oil
- 2 tbsp of unsalted butter
- 1 medium onion
- 2 tomatoes
- 1 clove of garlic
- Splash of white wine
- 1 tsp of Old Bay seasoning
- 1/2 tsp of salt
- 1/4 of pepper
- Sprinkle of red pepper flakes
- Finely chopped parsley for garnishing
Directions:
1.- Preheat your oven to 400°F. Start by carefully halving the butternut squash, removing the seeds, and then placing the halves on a baking sheet.
2.- Sprinkle them with a pinch of salt and pepper, and drizzle with a generous amount of olive oil.
3.- Proceed to bake the butternut squash for approximately 1 hour, or until it achieves a beautiful golden brown color and can be easily pierced with a fork.
4.- Once the butternut squash is baked to perfection, allow it to cool for a few minutes. Once slightly cooled, carefully scoop out the flavorful flesh and transfer it to a spacious bowl. Next, add the butter and crumbled feta cheese, thoroughly combining everything to create a velvety smooth puree.
5.- Set the puree aside and remember to keep the baked skins for later use.
6.- In a separate bowl, thoroughly coat the shrimp with Old Bay seasoning, red pepper flakes, and a pinch of salt. Cover the bowl and set it aside for the flavors to meld.
7.- Grate the onion, tomatoes, and garlic.
8.- Heat 2 tablespoons of olive oil in a skillet over medium heat, and then sauté the grated ingredients with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Let the mixture simmer for about 1 minute. After that, add a splash of white wine and let it simmer for another minute. Taste the mixture for seasoning and adjust if necessary.
9.- Place the seasoned shrimp into the skillet. Cover it with a lid and let the shrimp cook in the flavorful sauce for about 3 minutes on each side, or until they are tender and change color.
10.- Spoon the butternut squash puree back into the roasted skins, ensuring that all the ingredients are warmed through. If needed, warm the butternut squash puree in the microwave before filling the skins.
11.- Once filled, top the skins with the succulent cooked shrimp, drizzle with the sauce and garnish with fresh parsley.
Hope you enjoy this Baked Butternut Squash with Shrimp. A good substitution for the shrimps could be any type of protein, like shredded chicken, tofu for a vegetarian version or beef stew, like this one:
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