Acorn Squash Stew

Servings: 4

Ingredients

• 4 Acorn Squash
• 1 lb. medium shrimp, peeled and deveined
• 1 medium butternut squash, diced
• ¼ cup extra virgin olive oil
• 1 large white or yellow onion, diced
• 4 cloves garlic, minced
• 1 pint heavy cream
• 1 (13.5 oz.) can coconut milk
• ¼ cup Cotija cheese, shaved
• 2 tsp. Chef Merito® Shrimp Seasoning

Garnish

• Parsley
• Cilantro

Preparation

1. Cut the top third off each acorn squash, discard the seeds, and remove some of the flesh to create a bowl. Reserve the acorn squash flesh.
2. Cover the squash with aluminum foil and bake in a preheated 350°F oven until tender, about 60-75 minutes.
3. In a large skillet, heat the extra virgin olive oil over medium heat. Cook the onion with garlic and caramelize the butternut and acorn squash flesh.
4. When the squash is tender, add the heavy cream and coconut milk, and simmer for 10-15 minutes until reduced and thickened.
5. Add the shrimp and Chef Merito® Shrimp Seasoning, and simmer for another 4 minutes.
6. Pour the cooked butternut squash and shrimp mixture evenly into the acorn squash bowls.
7. Garnish with parsley, cilantro, and top with shaved Cotija cheese.