- Butternut Squash Puree
- 1 medium – large – butternut squash, split in halve lengthwise (or ~5-6 cups raw, peeled and
cubed butternut squash).
- ½ tbsp olive or a neutral healthy oil
- 1 tsp Black Pepper
- ¼ tsp Salt
- 1 tsp Garlic Powder
- Creole or Mexican Spice Blend (optional)
- 1 shallot, minced
- 3 cloves Fresh Garlic, minced
- 1 /2 -1 small chipotle chile in adobo, minced (more or less to taste – start with ~1/2 tsp and
increase as desired.)
- 1/8 -1/4 cup unsalted vegetable or chicken stock
- Chorizo and Shrimp 6 oz Chorizo (Spanish sliced or chopped; OR, crumbly(Mexican
style) – your choice.)
- 24 Large Shrimp (U16-20 or larger) – uncooked, peeled and deveined,
- Salt, pepper, ancho chile powder to taste
- Thinly sliced green onions
- Fresh cilantro
- Fresh lime wedges
Make the butternut squash puree:
- Preheat the oven to 400 degrees.
- Line a baking sheet with parchment paper or foil.
- Drizzle a very small amount of oil over the paper/foil and spread to
cover in a thin layer.
- Rub surface of squash with a small amount of oil.
- Season with salt, pepper, garlic powder and/or a bit of Creole or Mexican Seasoning Blend.
- Place squash halves, cut side down, on foil.
- Bake for ~30 – 40 minutes until tender.
- If using cubed squash, place cubed squash into a large bowl, drizzle with a small amount of oil, season with salt,
pepper, and/or other seasoning.
- Toss until evenly seasoned and coated.
- Spread seasoned butternut squash onto baking sheet in a single, even layer.
- Bake for 25-30 minutes, until fork tender and lightly golden brown.
- While squash is baking, season shrimp with salt, pepper,
- garlic, and a pinch ancho chile powder. Set aside.
- Once the butternut is fully cooked, scoop the squash flesh out of the skin and transfer the hot squash to a blender or
food processor. (Or add the roasted cubes to the
- In a small skillet, add a bit of olive oil or butter to the skillet.
- Sauté the shallots and garlic until tender.
- Add the shallots and garlic to the blender with the squash.
- Add the chopped chipotle and the small vegetable or chicken stock in increments.
- Just add enough to create a smooth, thick puree.
- Pulse or blend until smooth and creamy.
- Taste and adjust seasonings.
Cook the Chorizo:
- You may use Spanish style chorizo (sliced or coarsely chopped) or Mexican “crumbly” style chorizo for this dish.
- Add the chorizo to a warm pan – brown and cook through.
- Remove chorizo to a bowl; cover and keep warm.
- Add the shrimp to the same pan over medium heat.
- Cook for 3-4
minutes, then flip and cook for another 2-3 minutes, until the shrimp is no longer translucent.
- To serve: place a portion of butternut squash puree on a plate. Top with chorizo and then the shrimp.
- Garnish with fresh cilantro and thinly sliced scallions. Serve with lime
- Note: Recipes are and remain the property of Comfort N Spice. Please do NOT reproduce or distribute without
permission. For permission to reproduce this recipe, click
here: [email protected].