Roasted Crab with Butternut Squash
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something special that doesn't require hours in the kitchen. Sweet roasted butternut squash pairs beautifully with tender crab, and the whole thing comes together in just over an hour. What I love most is how simple it really is, despite tasting restaurant quality. The squash provides wonderful fiber and vitamins that make this feel nourishing alongside the lean protein from the crab. Plus, most of these ingredients are pantry staples, so you're not hunting down anything exotic or expensive. It's the kind of meal that makes you feel fancy without the fuss.
Ella x
Ingredients
- 2live crabs(about 1.5 lbs each)
- 1butternut squash(peeled, cubed into 1-inch pieces)
- 4 tablespoonsolive oil
- 12fresh sage leaves
- 3 tablespoonsunsalted butter
- 4garlic cloves(minced)
- 1fresh lemon(halved)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 118 mlwhite wine
- 59 mlvegetable broth
- 3thyme sprigs
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat your oven to 425°F. Toss the cubed butternut squash with 2 tablespoons of olive oil, half the salt, and pepper. Spread on a baking sheet and roast for 20 minutes until edges begin to caramelize.
Tip: Cut squash pieces evenly so they cook at the same rate.
- 2
While the squash roasts, prepare the crabs by rinsing them under cold water. Using a sharp knife, quickly dispatch the crabs, then crack the shells to expose the meat. Remove the meat carefully, keeping larger pieces intact.
Tip: Work quickly but carefully to minimize stress on the animals.
- 3
Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the minced garlic and thyme sprigs, cooking for 1 minute until fragrant.
Tip: Don't let garlic brown; it will turn bitter.
- 4
Add the roasted butternut squash to the skillet and season with remaining salt and pepper. Pour in the white wine and vegetable broth, stirring gently to combine.
Tip: The liquid will help deglaze the pan and create a light sauce.
- 5
Arrange the crab meat pieces over the squash mixture. Squeeze lemon juice over everything and scatter sage leaves throughout.
Tip: Place larger crab pieces in the center for a beautiful presentation.
- 6
Transfer the skillet to the oven and roast for 8-10 minutes until the crab is heated through and the squash is fully tender.
Tip: Crab meat cooks very quickly, so watch carefully to avoid overcooking.
- 7
Remove from the oven and immediately add the butter to the pan, swirling until melted and foamy. The residual heat will brown the butter slightly.
Tip: Brown butter adds a nutty, luxurious flavor that complements both crab and squash.
- 8
Garnish with red pepper flakes and additional fresh sage. Serve directly from the skillet or plate individually with the cooking liquid spooned over the top.
Tip: Serve with crusty bread to soak up every drop of the delicious sauce.
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