Shrimp Stuffed Delicata Squash Recipes

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SHRIMP-STUFFED DELICATA SQUASH



Shrimp-Stuffed Delicata Squash image

Provided by Wanna Make This?

Categories     main-dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 13

2 delicata squash, sliced into 1 1/2- to 2-inch rings, seeds removed
4 tablespoons olive oil, plus more for drizzling
Kosher salt
1 medium red onion, diced
1 small yellow bell pepper, diced
2 cloves garlic
1 tablespoon smoked Spanish paprika
1 tablespoon harissa paste
1 tablespoon tomato paste
1 pound shrimp (31/36), peeled and deveined
2 tablespoons unsalted butter, cold
1 tablespoon cider vinegar
1/2 cup flat-leaf parsley leaves, roughly chopped

Steps:

  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • Toss the squash with a drizzle of oil and some salt. Place on the prepared baking sheet and roast until fork tender, about 25 minutes.
  • Heat a 10-inch cast-iron skillet over medium-high heat and add 3 tablespoons of the oil. Once the oil is hot and shimmering, add the onions, peppers and a pinch of salt and cook until softened, about 3 minutes. Mince the garlic with a pinch of salt to help break it down. Stir it into the skillet along with the smoked paprika, harissa paste, tomato paste and the remaining 1 tablespoon oil and cook until caramelized, about 4 minutes. Stir in 1 cup of water and a large pinch of salt. Simmer until the sauce has thickened, 3 to 5 minutes.
  • While the sauce simmers, dice the shrimp into 1/2-inch pieces. Add the shrimp and butter to the sauce. Cook until the shrimp are cooked through, about 3 minutes. Stir in the vinegar to finish.
  • Plate 1 delicata ring per plate and heap the shrimp into the center of the squash. Top with a sprinkle of parsley.

SHRIMP STUFFED DELICATA SQUASH



Shrimp Stuffed Delicata Squash image

Delicata squash is a small oblong squash that has pale yellow skin with dark green stripes. It's sweet and smooth enough to eat plain, but the flavor really pops with this medley of shrimp and veggies. This recipe was a clean-out-my-freezer concoction that turned out to be tasty. For a light colorful meal, serve with a salad of mixed baby greens, cucumber, and toasted pine nuts.

Provided by emily

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 35m

Yield 2

Number Of Ingredients 10

1 delicata squash, halved lengthwise and seeded
2 tablespoons water
2 teaspoons olive oil, or as needed
¼ cup chopped onion
¼ cup chopped bell pepper
¾ cup shrimp, peeled and deveined
¼ cup frozen corn
¼ cup frozen petite peas
½ teaspoon curry powder, or to taste
1 pinch salt and ground black pepper to taste

Steps:

  • Place squash halves, hollow-side down, into a microwave-safe dish; pour in water. Cover with a paper towel or microwave-safe lid.
  • Microwave squash until tender, about 15 minutes.
  • Heat olive oil in a skillet over medium heat; cook and stir onion and bell pepper in the hot oil until tender, 5 to 10 minutes. Add shrimp, corn, and peas; cook until shrimp is is no longer transparent in the center and water has evaporated from frozen vegetables, about 5 minutes. Season with curry powder, salt, and pepper.
  • Scoop shrimp mixture into squash halves.

Nutrition Facts : Calories 210.8 calories, Carbohydrate 32.3 g, Cholesterol 72.2 mg, Fat 5.7 g, Fiber 5.3 g, Protein 11.5 g, SaturatedFat 0.9 g, Sodium 113.3 mg, Sugar 7.8 g

WHOLE-ROASTED STUFFED DELICATA SQUASH



Whole-Roasted Stuffed Delicata Squash image

Here is a vegetarian dinner course of impressive size and heft, to rival any stuffed chicken, turkey or loin of pork. The interior is a riff on a kale salad run through with croutons, dried cranberries, blue cheese and a spray of maple-scented pecans that complement the sweet flesh of the squash. You could use small sugar pumpkins for the main event, or really any sweet-fleshed winter squash, but delicata squash is our favorite option for reasons of taste and beauty. Unless you are serving it as a side dish, avoid the temptation to cut the squash vertically, to create boats for the stuffing. Boats are for side dishes. They are halves of a whole. For a main course, serve a squash per person, standing tall on each plate.

Provided by Sam Sifton

Categories     dinner, main course, side dish

Time 1h30m

Yield 6 to 12 servings

Number Of Ingredients 12

6 small delicata squash, about 1 pound each
Kosher salt and ground black pepper, to taste
Olive oil, for the baking sheet
4 tablespoons unsalted butter
2 medium onions, diced
1 bunch red kale (about 1 pound), trimmed and chopped
6 ounces whole-grain bread, cut into 3/4-inch cubes (about 3 cups), from a good-quality loaf
1/2 cup crumbled blue cheese
1/2 cup dried cranberries
1/2 cup pecans, roughly chopped
2 tablespoons maple syrup
2 tablespoons chopped parsley, for garnish

Steps:

  • Cut 1 inch off the top and bottom of each squash. Use a melon baller or small spoon to scrape out the seeds. Sprinkle the inside of the squash with salt and pepper, then stand them upright on an oiled baking sheet.
  • Heat oven to 425 degrees. In a large saucepan set over medium-high heat, melt 2 tablespoons of the butter. When it foams, add onions to pan and sauté, stirring frequently, until they begin to soften and turn translucent, approximately 6 to 8 minutes. Add kale to pan and continue to cook, tossing, until kale begins to wilt, about 5 minutes. Remove pan from heat and put vegetables into a large bowl.
  • Meanwhile, place bread cubes on a sheet pan and toast in the oven until they begin to crisp on the outside, approximately 7 to 9 minutes. Add bread cubes to the bowl with the vegetables, and then add blue cheese and cranberries. Stir to combine.
  • Put pecans in a dry sauté pan set over medium heat and toast the nuts until they begin to darken and turn fragrant, approximately 4 to 6 minutes. Stir in maple syrup and allow to cook for 1 minute, then scrape into the bowl with the rest of the stuffing and toss to combine. Taste and season the mixture with salt and pepper.
  • Lower oven temperature to 400 degrees. Divide the stuffing between the squash. Cut the remaining 2 tablespoons of butter into 6 pieces, and top each squash with a dot of butter. Roast squash until the flesh has softened and you can easily pierce it with a fork, approximately 45 minutes. If the squash is browning too quickly, lay a sheet of aluminum foil over the top to prevent burning.
  • Sprinkle parsley over the squash. Serve 1 whole squash per person as a main course, or 1/2 squash or less as a side dish.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 11 grams, Carbohydrate 44 grams, Fat 17 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 909 milligrams, Sugar 10 grams, TransFat 0 grams

DELICATA SQUASH STUFFED WITH DRIED FRUIT AND NUTS



Delicata Squash Stuffed With Dried Fruit and Nuts image

I got some delicata squash from my organic food basket. I wanted to serve them stuffed, so I came up with this recipe, adapted from other recipes I have found. Also, you can eat the skin of the delicata squash, so this recipe is ultra simple to make and eat!

Provided by KelBel

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

2 delicata squash, cut in half seeds removed
1/4 cup pine nuts, toasted
2 tablespoons brown sugar
1/4 cup dried cranberries
1/4 cup dried apricot, chopped
1 1/2 cups apples, peeled and diced small
1 tablespoon margarine, melted
1 cup bread cubes
1/2 cup apple cider or 1/2 cup water

Steps:

  • Heat oven to 350 degrees. Place squash cut side down on a baking pan with sides. Add 1/2 inch water to pan.
  • Bake for 30 minutes or until squash is slightly soft. Remove squash from oven. Pour water off pan and carefully turn over so cut side is up.
  • Combine all ingredients for stuffing mixture.
  • Place mixture into the 4 squash cavities. Return to oven, continue baking for 30 minutes or until squash is soft and topping is browned.
  • Serve immediately.

Nutrition Facts : Calories 178.1, Fat 9, SaturatedFat 1, Sodium 97.1, Carbohydrate 24.6, Fiber 2.5, Sugar 16.8, Protein 2.3

ROASTED DELICATA SQUASH RINGS



Roasted Delicata Squash Rings image

Delicata squash rings are seasoned and roasted for an easy side dish.

Provided by VirginiaWillis

Categories     Delicata Squash Recipes

Time 45m

Yield 4

Number Of Ingredients 7

1 pound delicata squash
cooking spray
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground black pepper
¼ teaspoon flaky sea salt
fresh sage leaves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Trim both ends from squash. Slice crosswise into 1/8-inch-thick rings, keeping seeds as intact as possible. Arrange rings (with seeds) in a single layer on the prepared baking sheet. Coat with cooking spray. Sprinkle with cumin, coriander, and black pepper.
  • Roast in the preheated oven for 20 minutes. Flip rings; continue baking until tender and browned, about 20 minutes more. Sprinkle with flaky salt and garnish with sage leaves.

Nutrition Facts : Calories 36.9 calories, Carbohydrate 9.3 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.8 g, SaturatedFat 0 g, Sodium 113.1 mg

ROASTED DELICATA SQUASH STUFFED W/ BEANS & SPINACH



Roasted Delicata Squash Stuffed W/ Beans & Spinach image

Delicata Squash is so easy and versatile. This is is one of the fancier recipes I make. It gets eaten faster than I can bake it.

Provided by Feeding my Family

Categories     Vegetable

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 10

2 delicata squash, halved and seeds removed
2 garlic cloves, minced
15 ounces white beans, drained and rinsed
2 cups Baby Spinach, raw
1 tablespoon sage, fresh
1/2 cup breadcrumbs
1/4 cup nutritional yeast
extra virgin olive oil
kosher salt
black pepper

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Place the squash halves (cut side up) on a sheet pan or in a baking dish.
  • 3. Drizzle the surfaces with some olive oil, and season with kosher salt and freshly ground black pepper.
  • 4. Bake in the oven until the flesh is tender when pierced with a knife or fork, about 1 hour.
  • 5. Remove the squash halves from the oven and set aside.
  • 6. Meanwhile, make your filling: heat a little extra-virgin olive oil (about 1-2 Tbsp) in a saute pan over medium heat until hot, then add the minced garlic and saute for about 30 seconds, until fragrant.
  • 7. Add the greens and saute until wilted.
  • 8. Add beans.
  • 9. Stir in the chopped fresh sage, season to taste with coarse salt and freshly ground black pepper, and set aside to cool slightly.
  • 10. Stir in the breadcrumbs and nutritional yeast.
  • 11. Fill the squash halves with the bean mixture.
  • 12. Cook for 15 minutes at 425.
  • 13. Enjoy!

Nutrition Facts : Calories 220.8, Fat 2.1, SaturatedFat 0.4, Sodium 122.4, Carbohydrate 38.5, Fiber 9.5, Sugar 1.2, Protein 14.9

BAKED AND STUFFED DELICATA SQUASH



Baked and Stuffed Delicata Squash image

This delicata squash recipe is simple, quick, healthier, and very filling, but if you cut it up for slices, it can be served as an appetizer. Use the sliced cherry tomatoes in the stuffing to make it even more juicy.

Provided by Roveena

Categories     Meat and Poultry Recipes     Pork

Time 45m

Yield 1

Number Of Ingredients 11

¼ pound bacon, cubed, or to taste
4 tablespoons sour cream
¼ cup shredded Italian cheese blend, or to taste
⅓ large purple onion, diced
1 clove elephant garlic, chopped
4 super-mammoth olives stuffed with garlic and jalapeno
1 pinch ground multi-colored peppercorns, or to taste
1 pinch salt
1 delicata squash, halved lengthwise and seeded
¼ cup chopped cherry tomatoes, or to taste
⅛ cup parsley, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine bacon, sour cream, shredded Italian cheese blend, onion, garlic, olives, pepper, and salt in a bowl and stir to blend. Place squash halves in a baking dish and fill each with stuffing.
  • Bake in the preheated oven until golden brown on top, 30 to 40 minutes. Serve garnished with parsley and cherry tomatoes.

Nutrition Facts : Calories 514.3 calories, Carbohydrate 15.9 g, Cholesterol 88.2 mg, Fat 38.6 g, Fiber 2.3 g, Protein 23.7 g, SaturatedFat 17.7 g, Sodium 1816.2 mg, Sugar 2.9 g

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