Orange Shrimp and Crab Stuffed Roasted Butternut Squash

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This Orange Shrimp and Crab stuffed Roasted Butternut Squash makes an elegant, yet simple, presentation for Thanksgiving.. This entree may be served as an entree or as a side dish.

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Orange Shrimp and Crab Stuffed Roasted Butternut Squash


Number of servings 4

  • 1 (2 pound) butternut squash
  • Cooking spray
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper
  • ½ cup fresh orange juice, divided
  • 2 tablespoons butter
  • 3 green onions, thinly sliced
  • 1 clove garlic, minced
  • 2 tablespoons orange zest
  • 8 ounces peeled and deveined medium shrimp
  • ¼ cup heavy cream
  • 8 ounces lump crab meat
  • Garnish: orange slices and additional thinly sliced green onions


  • Preheat oven to 375 degrees.
  • Cut the butternut squash lengthwise into 4 wedges.
  • Remove the seeds and place the squash in a 9 X 12 baking dish that has been coated with cooking spray.
  • Sprinkle the squash with ½ teaspoon each salt and pepper.
  • Pour ¼ cup orange juice over the squash. Cover and bake for 40 minutes and until fork tender.
  • During the last 15 minutes of baking, prepare the Orange Shrimp and Crab.
  • Arrange the butternut squash wedges on a serving platter, cut side up.
  • In a large skillet, melt the butter over medium heat. Add the green onions and garlic and saut for 2 minutes.
  • Stir in the remaining ¼ cup orange juice, orange zest, shrimp and remaining salt and pepper.
  • Simmer for 6-7 minutes and the shrimp begins to turn pink. Add the heavy cream and simmer an additional minute. Gently stir in the lump crab meat for an additional two minutes.
  • Divide and spoon the Orange Shrimp and Crab on top of the roasted butternut squash.
  • Garnish the platter with orange slices and sprinkle all with additional thinly sliced green onions.

Orange Shrimp and Crab Stuffed Roasted Butternut Squash

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