Spiced Shrimp with Roasted Honeynut Squash
This Spiced Shrimp with Roasted Honeynut Squash is a delicious and healthy autumn meal. The sweetness of the squash perfectly complements the warm spices and succulent shrimp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 pound honeynut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss the cubed honeynut squash with 1 tablespoon of olive oil, smoked paprika, garlic powder, cayenne pepper, 1/4 teaspoon of salt, and black pepper on a baking sheet.
- Roast for 20-25 minutes, or until squash is tender and slightly caramelized, flipping halfway through.
- While the squash is roasting, in a large bowl, toss the shrimp with the remaining 1 tablespoon of olive oil, lemon juice, and the remaining 1/4 teaspoon of salt.
- Once the squash is cooked, add the shrimp to the baking sheet with the squash.
- Roast for another 5-7 minutes, or until the shrimp is pink and cooked through.
- Garnish with fresh parsley and serve immediately.
Notes
Serve over a bed of quinoa or brown rice for a more substantial meal.