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!