Name: Shrimp-Stuffed Delicata Squash
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 8 to 10 servings
Ingredients: 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

Directions

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12m Easy 99%

CLASS

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

Ingredients

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