Seafood-Stuffed Butternut Squash

This is a decadent dish that is perfect for a cool autumn evening.

Seafood-Stuffed Butternut Squash
Illustration by Peiqing Lu

Seafood-Stuffed Butternut Squash


Jerry & Lydia Walterick
Audio Post Production




3 butternut squash
¾ cup of white rice
½ lb of mussels
½ lb of large shrimp
½ b of large scallops
1 cup of white wine
2 cloves of garlic
½ Tbsp of brown sugar

About this Recipe

This is a decadent dish that is perfect for a cool autumn evening.


  • 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!


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