Orange Shrimp and Crab Stuffed Roasted Butternut Squash Recipe
by Judy Hickman Armstrong
This Orange Shrimp and Crab stuffed Roasted Butternut Squash makes an elegant, yet simple, presentation for Thanksgiving.. This entree may be served as an entree or as a side dish.
Avg. 5/572 votes
1 (2 pound) butternut squash
1 teaspoon salt, divided
1 teaspoon pepper
½ cup fresh orange juice, divided
2 tablespoons butter
3 green onions, thinly sliced
1 clove garlic, minced
2 tablespoons orange zest
8 ounces peeled and deveined medium shrimp
¼ cup heavy cream
8 ounces lump crab meat
Garnish: orange slices and additional thinly sliced green onions
Preheat oven to 375 degrees.
Cut the butternut squash lengthwise into 4 wedges. Remove the seeds and place the squash in a 9 X 12 baking dish that has been coated with cooking spray. Sprinkle the squash with Â½ teaspoon each salt and pepper. Pour Â¼ cup orange juice over the squash. Cover and bake for 40 minutes and until fork tender.
During the last 15 minutes of baking, prepare the Orange Shrimp and Crab.
Arrange the butternut squash wedges on a serving platter, cut side up.