Spicy Roasted Butternut Squash Puree with Shrimp and Chorizo – CNS

Prep 10 minutes ∙ Cook 45 minutes ∙ Makes 4 ∙ Source Tira Collins Comfort N Spice (CNS) Personal Chef Service
Spicy Roasted Butternut Squash Puree with Shrimp and Chorizo – CNS
Spicy Roasted Butternut Squash Puree with Shrimp and Chorizo – CNS


  • 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
    blender/food processor)
  • 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].

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