Seafood-Stuffed Butternut Squash
This is a decadent dish that is perfect for a cool autumn evening.

Illustration by Peiqing Lu
Seafood-Stuffed Butternut Squash
Recipe
Jerry & Lydia Walterick
Audio Post Production
dreamhawkmedia.com
Country
USA
Ingredients
3 butternut squash
¾ cup of white rice
½ lb of mussels
½ lb of large shrimp
½ b of large scallops
Butter
Lemon
1 cup of white wine
2 cloves of garlic
½ Tbsp of brown sugar
Parsley
About this Recipe
This is a decadent dish that is perfect for a cool autumn evening.
Instructions
- Preheat oven to 425°F (225°C).
- Cut the round bottoms off of the butternut squash and scoop out the seeds.
- Drizzle with olive oil and roast for 45 minutes until the edges are browned and squash is tender.
- Cook rice per standard directions.
- With about 10-15 minutes left on the squash, prepare the seafood.
- Add diced garlic and butter into a steam pot and cook until softened, about 5 minutes.
- Add mussels and white wine. Cover the pot. Cook 7-10 minutes until all mussels are open.
- While mussels are steaming, heat a large pan to medium high heat and melt 1 Tbsp of butter.
- Add in scallops and sear on both sides for about 3 minutes, until golden brown and opaque.
- Remove from pan.
- Melt another Tbsp of butter into the same pan that was used to cook the scallops and add shrimp to the pan.
- Season with salt and cook for 2-3 minutes on each side until pink and opaque.
- Remove shrimp from pan.
- Sprinkle brown sugar and juice from half a lemon into the remaining butter in the pan until it browns and sizzles, then add parsley.
- Remove squash bottoms from the oven.
- Fill the bottoms with the rice.
- Distribute the scallops, shrimp, and mussels into the 3 squash.
- Drizzle the top of each stuffed squash with the butter lemon and brown sugar pan sauce.
- Serve immediately!