Roasted Delicata Squash Stuffed with Shrimp & Baby Kale Pesto
Sep 27, 2020, Updated Sep 18, 2025
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When it comes to kale, I generally say, “Oh, kale no.” But baby kale is another story. I find the tender green to be nice in salads mixed with spinach and arugula with chunks of roasted root vegetables and fall squash.
Here, some simply pan-cooked shrimp is tossed with Baby Kale Pesto and stuffed in rings of Roasted Delicata Squash to create a seasonal, savory dinner that’s hearty and easy to build.
Delicata Squash Stuffed with Baby Kale Pesto Shrimp
Roasted delicata squash rings are stuffed with a homemade baby kale pesto and perfectly cooked shrimp for a slightly elevated presentation of an otherwise simple weeknight dinner.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 delicata squash
- 3 cups baby kale, packed
- 1 cup fresh basil, packed
- 2 garlic cloves
- 1 lemon, juiced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ⅓ cup chopped pecans
- Olive oil
- Kosher salt
- Cracked black pepper
Instructions
For the Shrimp:
- Heat a non-stick skillet over high heat. Toss shrimp with 2 tablespoons olive oil, salt and pepper. Place in a single layer in the pan and cook for 2 to 3 minutes per side. Set aside.
For Roasted Delicata Squash:
- Preheat an oven to 400 degrees F. Cut delicata squash into 2-inch wide rings. Use a spoon to scoop seeds and insides from the squash.
- Brush cut sides of squash with olive oil, season with salt and pepper and place on a parchment paper-lined baking sheet.
- Bake rings in the oven for 25 to 28 minutes, flipping halfway through to brown both cut sides. Remove from oven and stuff with pan-fried shrimp tossed with Baby Kale Pesto.
For Baby Kale Pesto:
- Add baby kale, basil garlic cloves juice of 1 lemon, 1 teaspoon kosher salt and ½ teaspoon black pepper into the bowl of a food processor. Pulse 15 to 20 times, until greens are finely chopped up and well combined.
- Add in chopped pecans, turn food processor on low and slowly drizzle ½ cup olive oil through the top until well combined but not too oily. Taste and adjust seasoning.
Serving Sugestions:
- Toss shrimp with a few tablespoons of Baby Kale Pesto. Smear a few tablespoons pesto onto a plate and place Roasted Delicata Squash rings on pesto. Fill with coated shrimp and serve.
Like this? Leave a comment below!
Why do you indicate cooking the shrimp first? The roasted squash will stay hot for the short amount of time it will take to cook the shrimp. Do everything else — squash, pesto, laying the table, and then spend the very few minutes it takes to cook the shrimp.
You most certainly can cook the shrimp in the final minutes, after the squash is cooked or almost finished.