Happy Friday everyone! If you love squash as much as I do, then this recipe is for you! A few strong but not overwhelming flavours going on here, and it tasted amazing! This was definitely a sexy dish and is also a must try. Have a good weekend everyone! Make sure you party! I know I will be 😉
I small butternut squash (cut in half and seeded)
8 pieces of raw shrimp (peeled)
1 large organic scallion (chopped)
1 tbsp organic red onion (chopped)
1/4 cup grape tomatoes (chopped)
1/2 tsp diced jalapeño
1/4 tsp curry
1/2 tsp organic coconut aminos
1/2 tsp Mrs Dash salt free spice blend
A dash of sea salt and garlic powder
1 tsp organic hemp seed oil (for frying)
Pre-heat oven to 400°F.
Season sliced and seeded squash with sea salt, garlic powder, and coconut aminos. Place on a lined baking sheet and bake for 30 minutes, or until it passes the toothpick test.
When ready, remove from the oven and set aside.
Place a skillet over medium heat and add hemp seed oil. Add shrimp, tomatoes, onions, scallions, curry, Mrs Dash, jalapeños, and a splash of coconut aminos and sauté for 1 minute until shrimp is golden brown.
Serve shrimp with butternut squash and enjoy!