Yo, flavor adventurers! Quinn here, straight from the heart of Cuba Queen, ready to unleash my latest food obsession on your taste buds: Spiced Shrimp with Roasted Honeynut Squash. I’m talking about a flavor explosion so vibrant, so unexpected, it’ll make your kitchen feel like a fiesta. Forget boring weeknight dinners; this dish is a celebration on a plate.

I knew I had to share this Spiced Shrimp with Roasted Honeynut Squash the moment I saw my neighbor, Maria, literally close her eyes and moan after her first bite. “Quinn,” she said, grabbing my arm, “this is…this is life!” That’s when you know, right? This Spiced Shrimp with Roasted Honeynut Squash recipe is a total game changer, and I can’t wait to see you all rock it!

INGREDIENTS You Need for This:

Here’s the lowdown on what you need to create this magic, flavor-packed dish. This Spiced Shrimp with Roasted Honeynut Squash ingredient list is SHORT but mighty!

1.5 lbs Honeynut Squash: (About 2-3 small squash), halved, seeded. Trust me, honeynut is where it’s at for a naturally sweet and nutty flavor that caramelizes like a dream.
1 lb Large Shrimp: Peeled and deveined. Fresh is best, but frozen (thawed!) works in a pinch.
2 tbsp Olive Oil: The good stuff! Extra virgin, baby.
1 tbsp Smoked Paprika: This brings the HEAT and a smoky depth. Don’t skimp!
1 tsp Chili Powder: For an extra kick! Adjust to your spice level, boo.
1/2 tsp Ground Cumin: Adds warmth and earthiness.
1/4 tsp Cayenne Pepper: (Optional, but highly recommended for a real Spiced Shrimp with Roasted Honeynut Squash punch!)
1 tsp Garlic Powder: Because garlic makes everything better.
1/2 tsp Onion Powder: For that sweet, savory base note.
Salt & Pepper: To taste, always.
1 Lime: For that final zesty flourish.
2 tbsp Chopped Cilantro: Freshness is QUEEN.

Here’s the Spiced Shrimp with Roasted Honeynut Squash game-changer that will blow your mind: Smoked paprika instead of regular paprika. It adds a whole new dimension of flavor that’s totally addictive!

Splurge on high-quality shrimp! You’ll find the best ingredients for this Spiced Shrimp with Roasted Honeynut Squash at your local farmer’s market for peak freshness. Trust me; it makes a difference.

Storage wisdom: Prep your squash ahead of time by halving and seeding it. Wrap it tightly in plastic wrap and store it in the fridge for up to 2 days. This will cut down on your prep time later!

STEP-BY-STEP INSTRUCTIONS:

Alright, flavor adventurers, let’s get cooking! Don’t stress – your Spiced Shrimp with Roasted Honeynut Squash is going to be incredible. I promise!

Preheat your oven to 400°F (200°C). This is where the magic starts!
Prepare the Honeynut Squash: Halve the squash lengthwise and scoop out the seeds. Drizzle with 1 tbsp of olive oil and season generously with salt and pepper. Place cut-side up on a baking sheet. Pro tip for Spiced Shrimp with Roasted Honeynut Squash perfection: Line your baking sheet with parchment paper for easy cleanup!
Roast the Squash: Roast for 30-40 minutes, or until the squash is tender and easily pierced with a fork. The edges should be slightly caramelized. While your Spiced Shrimp with Roasted Honeynut Squash is working its magic, grab your camera – this is Instagram gold!
Prepare the Spiced Shrimp: In a bowl, combine the shrimp with the remaining 1 tbsp of olive oil, smoked paprika, chili powder, cumin, cayenne pepper (if using), garlic powder, onion powder, salt, and pepper. Toss to coat evenly. This Spiced Shrimp with Roasted Honeynut Squash spice blend is what dreams are made of!
Cook the Shrimp: Heat a large skillet over medium-high heat. Add the spiced shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Be careful not to overcook the shrimp, or they’ll become rubbery. This is where most people mess up their Spiced Shrimp with Roasted Honeynut Squash – but not you!
Assemble the Dish: Once the squash is roasted and the shrimp is cooked, it’s time to assemble! You can either serve the shrimp alongside the squash halves or scoop out the squash flesh and mix it with the shrimp. Your Spiced Shrimp with Roasted Honeynut Squash should look golden brown and smell AMAZING!
Finish with Flair: Squeeze fresh lime juice over the Spiced Shrimp with Roasted Honeynut Squash and garnish with chopped cilantro. BAM! Flavor explosion!

Precise timing from my testing: In my kitchen, this Spiced Shrimp with Roasted Honeynut Squash takes exactly 35 minutes in the oven for the squash, and 4 minutes total for the shrimp.

This is where your Spiced Shrimp with Roasted Honeynut Squash transforms into pure magic, so make sure to follow all the steps for the best results.

PRESENTATION:

Presentation is EVERYTHING, flavor adventurers! This Spiced Shrimp with Roasted Honeynut Squash absolutely slays at dinner parties!

For maximum impact, serve this Spiced Shrimp with Roasted Honeynut Squash in a hollowed-out honeynut squash half. It’s rustic, beautiful, and adds an extra touch of flavor. Garnish with a generous sprig of cilantro and a lime wedge.

Bold pairing suggestions: This Spiced Shrimp with Roasted Honeynut Squash pairs perfectly with quinoa or rice to soak up all those delicious juices.

Perfect occasions for this Spiced Shrimp with Roasted Honeynut Squash: This dish is perfect for a cozy autumn dinner, a festive holiday gathering, or even a simple weeknight meal.

People absolutely lose their minds when I serve this Spiced Shrimp with Roasted Honeynut Squash at Thanksgiving.

Leftover transformation: Toss any leftover Spiced Shrimp with Roasted Honeynut Squash with pasta for a quick and easy lunch the next day.

Seasonal variation: In the spring, try this Spiced Shrimp with Roasted Honeynut Squash with asparagus or peas for a lighter, brighter flavor.

For an Instagram-worthy plating technique, arrange the shrimp artfully on top of the squash. Add a sprinkle of red pepper flakes for an extra pop of color and spice.

FAQs:

Got questions? I’ve got answers! Here’s the inside scoop on all things Spiced Shrimp with Roasted Honeynut Squash.

Can I make this Spiced Shrimp with Roasted Honeynut Squash spicier?
- Absolutely! Add more cayenne pepper or a pinch of red pepper flakes to the shrimp spice blend. You can also use a hotter chili powder.
What if I don’t have honeynut squash?
- Butternut squash is a great substitute! It has a similar flavor and texture.
Can I use frozen shrimp?
- Yes, but make sure to thaw it completely and pat it dry before cooking. Excess moisture will prevent the shrimp from browning properly.
How do I know when my savory Spiced Shrimp with Roasted Honeynut Squash is perfectly done?
- The shrimp should be pink and opaque, and the squash should be tender enough to pierce easily with a fork.
Can I make this Spiced Shrimp with Roasted Honeynut Squash vegetarian?
- Absolutely! Substitute the shrimp with chickpeas or roasted tofu.
What if I don’t like cilantro?
- Use parsley or chives instead.
How long will leftovers last?
- Leftovers will last for up to 3 days in the refrigerator.

Community feedback about my Spiced Shrimp with Roasted Honeynut Squash recipe has been amazing! People love how easy it is to make and how packed with flavor it is!

You can customize this Spiced Shrimp with Roasted Honeynut Squash by using different spice blends or adding other vegetables. Get creative!

Don’t be afraid to experiment with your Spiced Shrimp with Roasted Honeynut Squash! Cooking is all about having fun and creating something delicious.

CONCLUSION:

This Spiced Shrimp with Roasted Honeynut Squash is everything Cuba Queen stands for: bold flavors, fresh ingredients, and a celebration of food. It’s a dish that’s both healthy and satisfying, perfect for any occasion.

Here are my Spiced Shrimp with Roasted Honeynut Squash Power Tips:

Don’t skip the smoked paprika! It’s the secret ingredient that takes this dish to the next level.
Roast the squash until it’s slightly caramelized. This brings out its natural sweetness.
Don’t overcook the shrimp! They should be pink and opaque, but still tender.

Here are some Spiced Shrimp with Roasted Honeynut Squash variations I’ve created and loved:

Spiced Shrimp with Roasted Honeynut Squash and Black Beans: Add a can of drained and rinsed black beans to the shrimp mixture for extra protein and fiber.
Spiced Shrimp with Roasted Honeynut Squash and Coconut Milk: Simmer the shrimp in coconut milk for a creamy, tropical twist.
Spiced Shrimp with Roasted Honeynut Squash and Feta: Crumble feta cheese over the dish for a salty, tangy finish.

The Spiced Shrimp with Roasted Honeynut Squash with Coconut Milk version always gets the biggest reactions!

I have total confidence in your cooking success. Make this Spiced Shrimp with Roasted Honeynut Squash your signature dish! And if this recipe rocks your world, you NEED to try my Butternut Squash Gnocchi with Sausage.

Go ahead, flavor adventurers, create some Spiced Shrimp with Roasted Honeynut Squash memories! And don’t forget to share your results with me on social media!

Remember to check out my Brown Sugar Roasted Butternut Squash for more flavor adventures! And for more bold flavor adventures, check out my Egg Muffins with Spinach and Feta.

This easy Spiced Shrimp with Roasted Honeynut Squash reminds me of another flavor explosion, the Roasted Honeynut Squash (Simple Savory Recipe) | Walder … recipe. And make sure to also check out this Chipotle Butternut Squash Soup with Grilled Corn and Chili Lime …

And finally, I wanted to share a dish that I really love that’s similar to this Spiced Shrimp with Roasted Honeynut Squash, Cheesy Butternut Squash Rice With Shrimp | Walder Wellness, RD.

Spiced Shrimp with Roasted Honeynut Squash

Print Recipe

This Spiced Shrimp with Roasted Honeynut Squash is a delightful combination of sweet and savory flavors. The warm spices complement the sweetness of the squash perfectly, creating a delicious and healthy meal.

Author: Quinn
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner
Method: Roasted
Cuisine: American

Ingredients

Scale

1 pound honeynut squash, peeled, seeded, and cubed
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper (optional)
Salt and pepper to taste
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon turmeric
Salt and pepper to taste
Fresh cilantro, for garnish

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Instructions

Preheat oven to 400°F (200°C).
In a large bowl, toss the cubed honeynut squash with 1 tablespoon olive oil, smoked paprika, cumin, cayenne pepper (if using), salt, and pepper.
Spread the squash in a single layer on a baking sheet.
Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
While the squash is roasting, prepare the shrimp. In a separate bowl, toss the shrimp with 1 tablespoon olive oil, garlic powder, chili powder, turmeric, salt, and pepper.
Once the squash is almost done, add the shrimp to the baking sheet, spreading them out around the squash.
Roast for 5-7 minutes, or until the shrimp are pink and cooked through.
Garnish with fresh cilantro and serve immediately.

Notes

Serve this dish over quinoa or rice for a more complete meal. You can also add other vegetables like bell peppers or onions to the roasting pan along with the squash.