Roasted Shrimp with Butternut Squash

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the shrimp dry with paper towels and season lightly with salt and pepper.

   Tip: Dry shrimp ensures better browning and caramelization during roasting.

2. 2

   On a large sheet pan, toss the butternut squash cubes with 2 tablespoons of olive oil, half the minced garlic, smoked paprika, cumin, thyme, salt, and pepper until evenly coated.

   Tip: Cut squash into uniform sizes so they roast evenly.

3. 3

   Spread the seasoned squash in a single layer on the sheet pan and place in the preheated oven for 15 minutes.

   Tip: Starting the squash first ensures it has time to become tender and caramelized.

4. 4

   While the squash roasts, whisk together the remaining 2 tablespoons of olive oil, remaining garlic, maple syrup, lemon juice, and red pepper flakes in a small bowl.

   Tip: This glaze will coat the shrimp beautifully as it roasts.

5. 5

   After 15 minutes, carefully push the partially cooked squash to the sides of the pan and arrange the shrimp in the center.

   Tip: Leave space between shrimp pieces so they roast rather than steam.

6. 6

   Brush the shrimp generously with the maple-garlic glaze, ensuring each piece is well coated.

   Tip: Reserve a little glaze to drizzle over the finished dish for extra flavor.

7. 7

   Return the pan to the oven for 8-10 minutes, or until the shrimp turn pink and opaque and the squash is fork-tender.

   Tip: Don't overcook the shrimp as it becomes rubbery; it only needs a few minutes once the glaze is applied.

8. 8

   Remove from the oven and toss everything together gently. Taste and adjust seasoning if needed, then transfer to serving plates and garnish with fresh parsley.

   Tip: A squeeze of fresh lemon juice at the table brightens all the flavors beautifully.