I was given an acorn squash the other day, and as a child my mom would roast the squash with a little bit of butter and brown sugar. This was always good and we’ve had it like that a lot, but I wanted to get away from the sweetness. I bought a good amount of shrimp the other day wanting to try another recipe, but having a friend mention using the shrimp with the squash got me thinking. I really enjoyed how it came out, the spices in the squash that I choose reminded me a bit of Thanksgiving. This is really simple to put together, and besides the cook time on the squash – the rest doesn’t take long.
1 pound shrimp (I got mine already de-veined and tails removed)
1/3 cup olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
salt and pepper, to taste
Preheat the oven to 400F. Slice the squash in half and scoop out the seeds. Melt the butter and add the rosemary and sage to it. Carefully brush or spoon the butter over top the squash. Place in the oven on a baking sheet for 50-60 minutes, until the squash is soft to a fork.
In another bowl mix together the olive oil, lemon juice, Dijon mustard, salt and pepper. Whisk together and place the shrimp in the bowl and toss them in the dressing until they are covered. Place them in a skillet over medium heat for about 4 minutes, just enough to heat them up. (Mine were also precooked so needed minimal cooking.) Place the shrimp inside the squash bowls and serve immediately.
The recipe will double or triple very easily – I was cooking for 2 today and this was more than enough to fill us for dinner.