Roasted Butternut Squash Puree with Shrimp

Name: Roasted Butternut Squash Puree with Shrimp
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 6 cups Butternut Squash (cubed,' (1 medium squash)); ½ tbsp Avocado Oil; 1 tsp Black Pepper; ¼ tsp Salt; 1 tsp Garlic Powder; 3 cloves Fresh Garlic; 1½ tsp Reduced Sodium Chicken Base; 1½ cups Hot Water; 24 oz Shrimp, uncooked (peeled and deveined, (about 20 shrimp)); ½ tbsp Avocado Oil; 1 tsp Chili Powder

Jennifer Lamb

5 years ago

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Super Simple and Extremely Delicious Roasted Butternut Squash Puree with Shrimp

Have you ever wanted to make a puree and thought to yourself “that seems a little too difficult”? Well I am here to share with you one of the most amazing and simple purees you will ever taste. The combination of Roasted Butternut Squash with Shrimp is a perfect pairing. The sweet creaminess of the puree and the slightly spicy shrimp go so well together!

Sometimes we see dishes at restaurants and we think this tastes amazing, there is no way that I can make this at home. That is not always the case. Yes, sometimes a recipe might require a special tool or technique that we might not have. However, this is not one of those recipes. I saw something similar to this at a restaurant recently, and thought to myself “this is AMAZING” I have to figure out how to make it. The very next day I was dreaming out the dish from the night before, so I ran to the grocery store, picked up a few ingredients and went to work. Let me tell you, this recipe is WAY easier than you would think. I hope you give it a try!

Butternut Squash Puree with Spicy Shrimp

What you will need and the steps to Make this SUPER SIMPLE Roasted Butternut Squash Puree with Shrimp.

Equipment

Baking Sheet
Large Saute Pan
Blender or Food Processor

Ingredients

6 cups Butternut Squash, cubed, (1 medium squash)
½ tbsp Avocado Oil
1 tsp Black Pepper
¼ tsp Salt
1 tsp Garlic Powder
3 cloves Fresh Garlic
1½ tsp Reduced Sodium Chicken Base
1½ cups Hot Water
24 oz Shrimp, uncooked, peeled and deveined, (about 20 shrimp)
½ tbsp Avocado Oil
1 tsp Chili Powder

Directions:

Pre-Heat oven to 400 degrees.
Line a baking sheet with parchment paper or tin foil.
Peel squash, cut in half and remove all seeds. Then cut into 1/4 inch cubes.
Place cubed squash into a large bowl, drizzle with oil, season with salt, pepper, and garlic powder. Toss until evenly seasoned and coated.
Spread seasoned butternut squash onto baking sheet into an even layer. Add whole garlic cloves to the pan with the squash.
Bake for 25 -30 minutes, until fork tender and lightly golden brown.
While squash is baking, season shrimp with chili powder.
With 10 minutes remaining on the squash, heat a large saute pan to medium heat. Once hot, add oil to the pan.
Then add the shrimp to the saute pan, arranging in a single layer. Cook for 3-4 minutes, then flip and cook for another 2-3 minutes, until shrimp is no longer translucent and a light pink color. After shrimp is cooked remove from heat and set aside while you finish the butternut puree.
Once the butternut is fully cooked, transfer the hot squash to a blender or food processor. Add chicken stock base and hot water, then blend for 1 minute or until you have a smooth thick and creamy consistency.
Pour butternut squash onto serving plates.
Top butternut puree with cooked shrimp.
Serve on its own or with a small arugula salad.

Tip:

If your puree doesn’t come out smooth and creamy add a little bit more hot water, 1 tbsp at a time so you don’t end up watering down the puree.

Roasted Butternut Squash Puree with Spicy Shrimp

Notes for Meal Planning:

Preparing the roasted butternut squash puree ahead of time will save you time later in the week. Prepping the puree means you only have to cook the shrimp and reheat the puree the night you are actually serving the recipe. This cuts your cook time down by 30 minutes that night! Making this the perfect weeknight meal.

Tips for Meal Storage:

Room Temp: This meal must to be stored in the fridge or the freezer immediately upon cooling.
Fridge Storage: This Roasted Butternut Squash Puree with Shrimp will last in the fridge up to 5 days. However, the shrimp in this recipe cooks incredibly fast. Therefore, I always suggest only making enough shrimp as you will eat the first night and make fresh shrimp the night you eat any leftover puree.
Freezer Storage: Shrimp really is not great when it has been cooked, frozen, then cooked again. However, the puree freezes very well. Check out my tips and tricks to Freezing Food . Frozen the puree will last 3-6 months when store in an air tight container, defrost overnight in the fridge.

Tips for my Fellow Macro Counters:

PROTEIN:

The majority of the protein in this Roasted Butternut Squash Puree with Shrimp, comes from the shrimp. Which make the protein super easy to adjust by using more or less shrimp.

With every 1 ounce of shrimp you can increase or decrease the protein by 4 grams.

CARBOHYDRATE:

The main source of carbohydrate in this recipe comes form the roasted butternut squash.

For every 100 grams of squash you increase or decrease your carbs by 11.8 grams.

FAT:

This recipe is in fact a Low Fat recipe with only 3.7 grams of fat. Typically I would tell you how you could increase the fat in this recipe. However, the only way to do so would be to increase the amount of oil used, and that would turn the puree into an oily mess.

My suggestion is, enjoy this recipe as it is and add fat into your diet in other meals or your snacks!

When counting macros and making changes to recipes it is always best to measure and weigh out your ingredients to ensure proper macro calculation.

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