One of the thing that we dread about cooking is doing the dishes. Recently, we have been exploring with different recipes to cook in one pan to help with that. This one pan butternut squash with shrimp is one of our favorite fall recipes. During this cozy sweater weather we really enjoy spiced food, pumpkins, and different squashes. Butternut squash however has a special place in our heart.
We really like the nutty and slightly sweet taste of the butternut squash, which goes so well with the shrimp. This dish tastes amazing especially with a side of rice, salad, or mashed potatoes.
Ingredients:
12-16 oz Large Raw Shrimp (skin on for better flavor)
10-12 oz Butternut Squash (frozen or fresh)
1 Bay Leaf
1 Small Cinnamon Stick
1 Cardamom
½ tsp Cumin Seed
¾ tsp Turmeric Powder (divide into 3 equal parts of ¼ tsp)
½ tsp Coriander Powder
½ tsp Cumin Powder
¼ tsp Red Chili Powder
1-1 ¼ tsp Salt (adjust according to your taste)
2 tsp Sugar (optional)
½ tsp Ground Black Pepper (¼ tsp for shrimp, ¼ tsp for squash)
¾ Cup Sliced Onion (about ½ an onion)
1 tsp Ginger Garlic Paste
2 tsp Minced Garlic
6 Tbsp Cooking Oil
2 ½ Tbsp Cilantro (optional)
1 Cup Water (¼ cup for cooking the spice, ¾ cup for curry)
Instructions:
Marination:
In a bowl, add butternut squash with salt (¼ tsp), ground black pepper (¼ tsp), and turmeric powder (¼ tsp). Mix it well and set the butternut squash mixture aside. We only need to marinate it for about 15 - 20min.
Now we are going to marinate the shrimp as well. Just like the butternut squash we will add turmeric powder(¼ tsp), ground black pepper (¼ tsp), and salt (¼ tsp). Give it a good mix and set aside for 15 - 20 min.
Cooking:
Once the marination is done we can start cooking. Add 2 Tbsp of cooking oil in a pan. Once the oil is hot (it should only take about a minute), add the marinated shrimp. We will lightly fry the shrimp on medium to high heat, about 2 min on each side. Once its done frying, take the shrimp out of the pan and set aside.
Now add another 2 Tbsp of cooking oil to the same pan. Once the oil is hot add in the marinated butternut squash, fry it for about 3 - 4 min then transfer to a bowl and set aside.
Add another 2 Tbsp of oil into the pan. Once the oil is hot, add the whole spices (cumin seed, cardamom, cinnamon stick, and bay leaf). Fry for 1-2 min.
Add sliced onion and fry for 2-3 min or until translucent, now add minced garlic and ginger garlic paste. Cook for another 1-2 min.
Change to medium heat. Now add all the powder spices: cumin powder, coriander powder,
turmeric powder (¼ tsp), chili powder and salt (½ - ¾ tsp). Mix it well and cook for 1 min.
Add ¼ cup of water mix well and cook the spice well for about 5-8 min; add more water if needed. Don’t let the spices burn. It is really important to cook the spices well before adding the shrimp and butternut squash. This way you will get the best flavor.
Once the spices are cooked and the oil and spice starts to separate, add sugar and let it cook for 1 min.
Now add in the shrimp and cook for 1 min. Then, add the butternut squash. Mix it well and cook for an additional 1-2 min.
Add ¾ cup of water and mix everything well. Cover the pan with a lid and let it simmer for 5 min on low heat.
You can decide how thick you want the sauce to be. Once it reaches the desired thickness, add the chopped cilantro and mix.
Turn off the stove and put it in a serving dish. You can save a little cilantro for garnishing at the end if you want. Enjoy it with a side of white/brown rice, salad, or mashed potatoes.
Leave a comment below if you have any questions. If you are a visual learner like us, check out our step by step video of this recipe below. Follow us on instagram and subscribe to our youtube channel for more delicious recipes.
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