Dinner · 90 min · brazilian

Camarao na Moranga (Shrimp in Pumpkin)

Butternut squash does the heavy lifting here, with shrimp rounding it out. A Brazilian dinner that takes 90 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 1 large Butternut squash
• 1.5 lb Shrimp
• 1 cup Coconut milk
• 0.5 cup Cream cheese
• 1 Onion
• 4 cloves Garlic
• 2 Tomatoes
• 3 tbsp Olive oil
• 0.25 cup Cilantro
• 2 tsp Salt

Steps

1. Cut the top off the squash, scoop out the seeds, rub the inside with olive oil and salt, and roast at 400°F for 45 to 55 minutes until the flesh is completely tender. The squash is the serving bowl — treat it like one.
2. Scoop out most of the roasted flesh, leaving a sturdy 1-inch wall, and mash the scooped flesh smooth.
3. Sear the shrimp 1 minute per side and set aside. Soften the onion and garlic, add the tomatoes, and cook 8 minutes into a sauce.
4. Stir in the mashed squash, coconut milk, and cream cheese into a thick, golden cream. Fold in the shrimp and warm through.
5. Spoon the shrimp cream back into the roasted squash shell and bake 10 minutes to marry everything.
6. Present the whole squash at the table, showered with cilantro, and serve over rice. The drama of the presentation is half the dish.

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