If you're in need of a healthy, but fancy dinner, look no further! Butternut squash is naturally sweet and flavorful so it doesn’t need anything more than salt to season. It pairs well with the light flavor and texture of seared shrimp! Bon appetit!
1 small butternut squash
1 tablespoon ghee or butter
1/2 tablespoon olive oil
1 pound peeled, deveined shrimp
Salt to taste
Cut the squash in half, remove the seeds, and bake at 350 F for about an hour.
While squash is cooking, heat the oil in a pan over medium/high heat and salt the shrimp.
Sear the shrimp for 1 minute on each side.
Turn the heat down to medium and continue cooking until the shrimp is cooked through.
When the squash is done, scoop it out of the skin and puree with the ghee/butter and salt.
Scoop the puree onto a plate and top with the shrimp. Garnish as you'd like.
To puree, you can use a blender, a food processor, an immersion blender, or an electric mixer. If you don't have any of these kitchen tools you can can just mash the ingredients together.