Easy Spiced Shrimp with Roasted Honeynut Squash

Okay, my mom tribe, gather ’round! I’ve got a sanity-saver for you: Spiced Shrimp with Roasted Honeynut Squash. Picture this: it’s a Tuesday, 5 PM panic is setting in, and you’re staring blankly into the fridge. Sound familiar? This recipe is your secret weapon. It’s packed with flavor, surprisingly easy, and even the picky eaters in my house give it a thumbs-up! It’s one of those meals that makes me feel like I’m actually winning at this whole mom thing, at least for tonight. This Spiced Shrimp with Roasted Honeynut Squash is a lifesaver in my house, and I hope it will be in yours, too.

I first made Spiced Shrimp with Roasted Honeynut Squash on a particularly gloomy fall day. The sky was gray, the kids were stir-crazy, and I was running on fumes. I had a honeynut squash sitting on the counter, practically begging to be used. I figured, why not roast it? And what pairs better with roasted veggies than some quick and easy shrimp? The result was pure magic! The sweetness of the squash, the spice of the shrimp, and the overall simplicity of the dish made it an instant hit. Now, I whip up Spiced Shrimp with Roasted Honeynut Squash whenever I need a healthy, delicious, and stress-free meal. Join me, fellow kitchen warriors, and let’s conquer dinner together!

Here’s what you need to make this Spiced Shrimp with Roasted Honeynut Squash. Trust me, this ingredient list is SHORT because mama doesn’t have time for fancy!

• 2 Honeynut Squash, halved and seeded: These little guys are like butternut squash’s sweeter, smaller cousins.
• 1 pound Shrimp, peeled and deveined: I usually grab the frozen kind from Target – so easy!
• 2 tablespoons Olive Oil: The good stuff for roasting.
• 1 teaspoon Smoked Paprika: Adds a smoky depth to the shrimp.
• 1/2 teaspoon Garlic Powder: Because everything is better with garlic, right?
• 1/4 teaspoon Cayenne Pepper (optional): For a little kick! My kids like it mild, so I sometimes skip this for them.
• Salt and Pepper to taste: Don’t forget the basics!
• 1 tablespoon Maple Syrup: A touch of sweetness for the squash.
• 1 tablespoon Lemon Juice: Brightens up the shrimp.

Mom-Tested Ingredient Swaps

No worries if you don’t have honeynut squash. I use butternut squash all the time in my Spiced Shrimp with Roasted Honeynut Squash.

Budget-Friendly Alternatives

This Spiced Shrimp with Roasted Honeynut Squash doesn’t have to break the bank. Frozen shrimp is your friend! Look for sales and stock up.

Ingredient Prep Shortcuts

Buy pre-peeled and deveined shrimp. Sanity saver! I also sometimes buy pre-cut squash if I’m really short on time.

Storage Wisdom

Leftover Spiced Shrimp with Roasted Honeynut Squash can be stored in the fridge for up to 3 days. It’s great for lunch the next day!

Personal Preferences

My family loves when I add extra smoked paprika to the shrimp. It gives it such a delicious flavor! This Spiced Shrimp with Roasted Honeynut Squash is also great with a sprinkle of fresh parsley on top.

Alright, let’s get cooking! This Spiced Shrimp with Roasted Honeynut Squash is so easy, even on those “I can’t even” nights.

1. Preheat your oven to 400°F (200°C). This is key to getting that perfectly roasted squash.
2. Prepare the squash: Halve the honeynut squash lengthwise and scoop out the seeds. Drizzle with 1 tablespoon of olive oil, the maple syrup, salt, and pepper.
3. Roast the squash: Place the squash cut-side up on a baking sheet and roast for 30-40 minutes, or until tender and slightly caramelized. Perfect time to fold that laundry pile while the squash is roasting!
4. Prepare the shrimp: While the squash is roasting, toss the shrimp with the remaining 1 tablespoon of olive oil, smoked paprika, garlic powder, cayenne pepper (if using), lemon juice, salt, and pepper.
5. Add the shrimp to the oven: Once the squash is almost done, add the shrimp to the baking sheet alongside the squash.
6. Cook the shrimp: Roast for 5-7 minutes, or until the shrimp is pink and cooked through. Your Spiced Shrimp with Roasted Honeynut Squash should smell amazing by now!
7. Serve and enjoy! Scoop the roasted honeynut squash into bowls and top with the spiced shrimp. This Spiced Shrimp with Roasted Honeynut Squash is ready to serve.

Here’s where I used to mess up my Spiced Shrimp with Roasted Honeynut Squash – don’t make my mistake! I used to overcook the shrimp. Now, I set a timer and pull them out as soon as they turn pink. Trust me, it makes all the difference! Don’t panic if your Spiced Shrimp with Roasted Honeynut Squash looks a little browned – that’s just the maple syrup caramelizing. While your Spiced Shrimp with Roasted Honeynut Squash is doing its thing, pour yourself that well-deserved coffee! In my chaotic kitchen, this Spiced Shrimp with Roasted Honeynut Squash usually takes about an hour from start to finish, but most of that is hands-off time.

Okay, so how do we actually eat this Spiced Shrimp with Roasted Honeynut Squash? Here’s how it goes down in my house.

The kids devour this Spiced Shrimp with Roasted Honeynut Squash when I serve it with a side of quinoa or rice. It soaks up all the delicious juices! My husband loves it with a simple green salad. It adds a nice freshness to the meal. This Spiced Shrimp with Roasted Honeynut Squash is perfect for those crazy weeknight dinners when you need something quick, healthy, and satisfying. It’s also a great dish to serve to friends. I’ve gotten rave reviews every time! For more sanity-saving dinner ideas, check out my recipe for butternut squash gnocchi with sausage.

We love to add a sprinkle of chopped pecans or walnuts for a little crunch. A dollop of plain Greek yogurt is also a great addition. It adds a nice tanginess that balances the sweetness of the squash and the spice of the shrimp. I’ve also been known to throw in some roasted Brussels sprouts or broccoli for extra veggies. Leftover Spiced Shrimp with Roasted Honeynut Squash is amazing in a salad the next day. Just toss it with some greens, a simple vinaigrette, and you’re good to go! In the fall, I sometimes add a sprinkle of cinnamon to the squash for a cozy, seasonal twist.

Alright, let’s tackle some of those burning questions you might have about this Spiced Shrimp with Roasted Honeynut Squash.

• Can my picky eater handle this Spiced Shrimp with Roasted Honeynut Squash? Honestly, it depends on your picky eater. My kids are usually pretty good with it because the honeynut squash is naturally sweet. You can always skip the cayenne pepper to keep it mild. Serve with something you know they love, like rice or bread.
• What if I burn my Spiced Shrimp with Roasted Honeynut Squash? (Asking for a friend… okay, it was me!) Been there, done that! If the squash is slightly burnt, you can usually salvage it by scraping off the burnt parts. If the shrimp is burnt, well, sometimes you just have to start over. Don’t beat yourself up about it!
• Can I make this Spiced Shrimp with Roasted Honeynut Squash ahead for meal prep? Yes! You can roast the squash ahead of time and store it in the fridge. Then, when you’re ready to eat, just toss the shrimp with the spices and roast it alongside the squash.
• What other spices can I use for the shrimp? Get creative! I’ve used cumin, chili powder, and even a little bit of curry powder. This Spiced Shrimp with Roasted Honeynut Squash is all about experimenting.
• Can I use frozen squash instead of fresh? Absolutely! Just make sure to thaw it completely before roasting.
• What if I don’t have maple syrup? Honey or agave nectar will work just as well.
• Is this Spiced Shrimp with Roasted Honeynut Squash gluten-free and dairy-free? Yes! As long as you’re using pure maple syrup and not adding any dairy-based toppings.

Easy Curried Butternut Squash Soup With Spicy Shrimp is a fantastic combination.

This Spiced Shrimp with Roasted Honeynut Squash is more than just a recipe to me; it’s a symbol of those weeknight wins when I manage to feed my family something healthy and delicious without losing my mind. It’s a reminder that even in the midst of the beautiful chaos, we can create moments of connection and nourishment around the dinner table. I hope you find as much joy in making this Spiced Shrimp with Roasted Honeynut Squash as I do.

Here are my Spiced Shrimp with Roasted Honeynut Squash Mom Hacks:

• Prep Ahead Power: Roast the squash on Sunday to speed up the weeknight cooking process.
• Spice Mix Magic: Mix all the spices together in a small bowl for quick and easy shrimp seasoning.
• Kid-Friendly Customization: Let the kids choose their toppings or sides to get them excited about the meal.

Here are some family-tested variations on Spiced Shrimp with Roasted Honeynut Squash:

• Spicy Kick: Add a pinch of red pepper flakes to the squash for an extra layer of heat.
• Coconut Curry: Use coconut oil and curry powder for a tropical twist.
• Lemon Herb: Add fresh lemon zest and herbs like thyme or rosemary to the squash and shrimp.

My daughter loves the coconut curry version, while my son prefers the classic spiced version. For more squash inspiration, check out Brown Sugar Roasted Butternut Squash.

Remember, this Spiced Shrimp with Roasted Honeynut Squash is your starting point. Make it your own, experiment with different flavors, and don’t be afraid to get a little messy in the kitchen. I have faith in you, fellow kitchen warriors! Go forth and conquer dinner! I hope your family loves this Easy Roasted Butternut Squash Puree with Shrimp. And remember to check out this Shrimp Taco Bowls with Roasted Butternut Squash!