Kabocha Squash Filled With Shrimp
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
62
Spice
50
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil (divided)1
Salt1 large
Onion (chopped)4 cloves
Garlic (minced)1 tsp
Ground Cayenne Pepper1 cup
Cream CheeseDirections:
1
Cut top off kabocha squash like a lid; reserve
2
Scoop out seeds and discard
3
Carve all but 1 inch of the flesh out of the squash
4
Microwave hollowed kabocha on medium power in 5-minute intervals until tender but not too soft, about 15 minutes
5
Heat 1 tablespoon oil in a saucepan
6
Add squash flesh; season with salt and pepper
7
Pour in enough water to cover and cook, uncovered, until squash is soft, about 15 minutes
8
Drain off most of the water
9
Puree with an immersion blender until creamy
10
Preheat oven to 325 degrees F (165 degrees C)
11
Line a rimmed baking pan with aluminum foil
12
Heat remaining 1 tablespoon oil in a skillet
13
Add onion and garlic; cook and stir until softened, about 5 minutes
14
Add shrimp; season with salt and cayenne pepper; cook until shrimp turns pink, 5 to 6 minutes
15
Fold in pureed squash
16
Spread most of the cream cheese inside the hollowed squash with a spoon
17
Ladle shrimp mixture in carefully
18
Top with remaining cream cheese
19
Cover with reserved top
20
Bake in the preheated oven until heated through, 20 to 25 minutes