Delicata Squash Stuffed with Baby Kale Pesto Shrimp (Edit recipe)

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 savory fall dinner that’s hearty and easy to build.

15 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	483
Fat:	36 g
Carbohydrates:	18 g
Protein:	21 g
Cholesterol:	165 g
Sodium:	1377 mg
Fiber:	7 g
Sugars:	4 g
Calculated per serving.

by Reed Dunn

View original recipe

Serves: 4

Ingredients

shrimpshrimp
2 Delicata Squash
3 cups Baby Kale, packed
basilbasil
2 Garlic, cloves
1 Lemon, juiced
2 tsp Kosher Salt, divided
1.5 tsp Black Pepper, divided
.333 cup Pecans, chopped
.5 cup Olive Oil, plus 2 Tbsp

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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. u00a0Cut 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 u00bd 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 u00bd 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.