Roasted Delicata Squash Stuffed with Shrimp & Baby Kale Pesto

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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. Particularly, I like to pair it with variations of delicata.

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.

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Delicata Squash Stuffed with Baby Kale Pesto Shrimp

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. Particularly, I like to pair it with variations of delicata.
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
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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
  • 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 the 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 the 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 Suggestion: 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.
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Reed Dunn Portrait

Reed Dunn

Reed is a Seattle-based home cook and culinary creator whose passion for cooking has led to the creation of hundreds of pescatarian and plant-based recipes. He finds inspiration from seasonal ingredients and shopping from his pantry.

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