Shrimp-Stuffed Delicata Squash

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 8 to 10 servings
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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


  1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Plate 1 delicata ring per plate and heap the shrimp into the center of the squash. Top with a sprinkle of parsley.