Roasted Delicata Squash Stuffed with Shrimp & Baby Kale Pesto

Roasted Delicata Squash Stuffed with Shrimp & Baby Kale Pesto cover

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Roasted Delicata Squash Stuffed with Shrimp & Baby Kale Pesto

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Ingredients

Warning0 allergens identified

Roasted Delicata Squash Stuffed with Shrimp & Baby Kale Pesto

1 lb shrimppeeled and deveined

2 delicata squash

3 cups baby kalepacked

1 cup fresh basilpacked

2 cloves garlic

1 lemonjuiced

1 tsp kosher salt

½ tsp black pepper

⅓ cup pecanschopped

Olive oil

Kosher salt

black pepperCracked

Instructions

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For the Shrimp:

Heat a non-stick skillet over high heat. Toss shrimp with 2 tablespoons olive oil, salt and pepper. Place in a single layer in the pan and cook for 2 to 3 minutes per side. Set aside.

For Roasted Delicata Squash:

Preheat an oven to 400 degrees F. Cut delicata squash into 2-inch wide rings. Use a spoon to scoop seeds and insides from the squash.

Brush cut sides of squash with olive oil, season with salt and pepper and place on a parchment paper-lined baking sheet.

Bake rings in the oven for 25 to 28 minutes, flipping halfway through to brown both cut sides. Remove from oven and stuff with pan-fried shrimp tossed with Baby Kale Pesto.

For Baby Kale Pesto:

Add baby kale, basil garlic cloves juice of 1 lemon, 1 teaspoon kosher salt and ½ teaspoon black pepper into the bowl of a food processor. Pulse 15 to 20 times, until greens are finely chopped up and well combined.

Add in chopped pecans, turn food processor on low and slowly drizzle ½ cup olive oil through the top until well combined but not too oily. Taste and adjust seasoning.

Serving Sugestions:

Toss shrimp with a few tablespoons of Baby Kale Pesto. Smear a few tablespoons pesto onto a plate and place Roasted Delicata Squash rings on pesto. Fill with coated shrimp and serve.

Nutrition

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Tips & Tricks (5)

Squash Prep for Even Cooking 🎯
Cut delicata squash into uniform 1-inch rings and scoop seeds with a melon baller rather than a spoon to create evenly-sized cavities that cook at the same rate and hold filling perfectly.
Pre-roast for Better Texture 🍂
Roast the squash rings for 15 minutes at 425°F before stuffing to ensure they're tender but still hold their shape, preventing soggy centers from extended cooking time.
Pesto Intensity with Baby Kale 🌿
Massage baby kale with lemon juice and a pinch of salt for 30 seconds before blending into pesto to break down its structure, intensify flavor, and reduce any bitterness while creating a creamier texture.
Shrimp Doneness Timing ⏱️
Cook shrimp just until the thickest part turns opaque white (about 90 seconds per side); remove from heat when still slightly undercooked as carryover cooking continues when stuffed back into warm squash.
Finish with Acidic Brightness 🍋
Reserve a squeeze of fresh lemon juice to finish the dish just before serving, as it cuts through the richness of pecans and oil while brightening the kale pesto's earthy notes.