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Below are the ingridients that are needed to make a yummy Spicy Butternut Squash w/ Shrimp *EASY*:
- Prepare of About 5 butternut squash cubed.
- Provide 1 tsp of onion powder.
- Prepare 1 tsp of black pepper.
- Take 2 tsp of cayenne pepper.
- You need 1 tsp of ground Ginger.
- Provide 1/4 tsp of ground cloves.
- Take 1 tbs of brown sugar.
- Prepare 3/4 cup of heated heavy cream.
- Prepare of Add salt to taste at the end.
- Provide 2 cups of chopped poached peeled and deveined shrimp* optional.
Done with the ingridients? Here are the steps on preparing Spicy Butternut Squash w/ Shrimp *EASY*:
- Toss the cubed squash in about 1 tsp of oil and all the spices. Lay out on a lined sheet pan and bake at 375 F until toothpick can pierce through squash without resistance. 35 mins or more.
- Once cooked add squash to a blender with a veggie stock or some of the warm heavy cream because the squash will not blend without some liquid to help it out !!.
- Blend until creamy and smooth. Once smooth add to a pot and add the rest of the cream and bring to a simmer for about 5 mins. Add salt to taste and now the SOUP is done. 😊.
- Add chopped shrimp for that extra bite and you’re done !!!.
Add the shrimp and garlic with a pinch of salt and pepper. Cook until the shrimp just turn pink. Remove the shrimp from the skillet and set aside. Add the ¼ of water or broth the skill and add the butternut "noodles." This Spicy Southwest Butternut Squash Casserole is perfect for a healthy, easy, quick fall dinner! It's really similar to the Chicken Fajita Casserole, but loaded with butternut squash and fall flavors!
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