Crispy Curried Shrimp Butternut Squash Stew

by Emily Kemme

Once you go to the trouble of roasting a butternut squash, my feeling is it’s wonderful to find multiple uses for your new best orange friend. I present two recipes here, both full of color, spice and everything nice. The shrimp stew is fast and simple; the chicken curry with pumpkin takes a little longer because of the potatoes. Both recipes can be prepared from one large butternut squash.

The “trouble” to which I refer is the somewhat daunting task of slicing through the squash’s thick peel, exposing a pale goldenrod flesh, which when roasted, thus caramelizing the sugars in this fruit, darkens it to a deep pumpkin orange. Because of my fear of knives, I recommend buying a large squash, cutting it into segments, roast them all, and dole out portions for a variety of recipes. It should keep up to five days in the refrigerator.

Crispy Curried Shrimp Butternut Squash Stew Recipe

1 large butternut squash, rinsed, ends trimmed, and quartered. Scrape out seeds and stringy bits and discard.

olive oil

salt and pepper

4 T canola oil, divided

3 T curry powder, divided

1 lb medium shrimp, peeled and deveined

1 yellow onion, thinly sliced

1 bunch spinach, rinsed and ends trimmed

Quick and satisfying, with just the right amount of curried “zing”, this shrimp butternut squash stew’s warm color is an added benefit.

1/2 cup dry white wine

1 13.66 oz can Lite unsweetened coconut milk

1/2 cup low salt chicken broth, or more to reach desired consistency

2 cups butternut squash, diced into 1″ pieces (from roasting per this recipe, or supply on hand)

salt and pepper to taste

roasted and salted pumpkin seeds for garnish

To Roast Squash:

Heat oven to 400°F. Place squash quarters, cut side up, on baking sheet. Brush with olive oil. Salt and pepper to taste. Roast for 45 minutes, or until squash pricks easily with fork, but is still firm.

When cool to touch, remove flesh from rind, and dice into 1″ pieces. Reserve unused portion for another day!

To Prepare Stew:

Add 2 T canola oil to large, heavy skillet and heat on medium-high. Add shrimp. Sprinkle with 1 T curry powder and toss to coat. Continue to cook shrimp until it’s pink and edges are lightly crisped. Remove to bowl and set aside.

Add remainder of canola oil to skillet and heat. When warmed, add onions, sautéing until lightly golden. Add remaining 2 T curry powder, tossing to combine with onions. Pour in wine and bring to boil, scraping up browned bits from pan bottom.

Add coconut milk and chicken broth. Simmer for 8-10 minutes, adding broth if mixture becomes dry. Add diced squash, shrimp and spinach, stirring to combine. Cook 2 minutes, or until spinach wilts.

Serve in shallow bowls garnished with pumpkin seeds.

Serves 4.

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