Roasted Shrimp, Delicata Squash and Sun Dried Tomato Israeli Couscous is a semi-one pan meal that you need in your life this Fall. Temperatures are dropping and leaves are falling here in Montana. I absolutely love this time of year and personally love the fall/winter produce that starts popping up in the grocery store.
I’m a big squash fan, butternut, carnival, delicata, among many of my favorites. Roasting is always the way to go for me. Tossed with a little olive oil, salt and pepper and I could just eat it right off the pan. Like candy. Delicata squash can be eaten skin and all, it has a very thin skin that softens with cooking. Also, pumpkin seeds are a thing of the past, you can roast delicata squash seeds just like pumpkin for a nice little snack.
This whole meal comes together in no time and requires very little effort and ingredients. I love using the oil the sun dried tomatoes are packed in for roasting the squash and shrimp. This dish is earthy, delicious, comforting, and healthy. You know I love a good hearty meal, but sometimes you want something lighter that just tastes like Fall comfort. And this is the perfect recipe for just that.
Wine Pairing Recommendation: Any kind of squash always goes with a glass of Viognier. The natural sweetness in the squash bring out all the floral notes of the viognier.
Drizzle delicata squash with 1 tablespoon of the oil the sun dried tomatoes are packed in {I love using Mezzetta Sundried Tomatoes}. Roast in a preheated oven 425°F for 25 minutes. Add shrimp to the pan in an even layer, drizzle with the sun dried tomato oil and season with kosher salt and pepper. Roast in the oven for 6-8 minutes until shrimp are pink and no longer opaque. Squeeze half a lemon over the roasted shrimp and squash and garnish with chopped parsley.
Now you can absolutely eat this as is or go a step further and make some delicious toasted Israeli couscous to go along with it.
Which I highly recommend is the route you take. Israeli couscous or pearl couscous is pasta shaped little balls. It’s quick to prepare and always looks pretty with any meal. I toasted it just like you would with rice and add chopped sun dried tomatoes to the pan while cooking.
Roasted Shrimp, Delicata Squash and Sun Dried Tomato Israeli Couscous
When cutting any kind of squash a sharp knife is key, but be careful when cutting through and keep all fingers away from the blade. With delicata, they're small so it's easier to cut through. Cut off both ends and place it vertically on the cutting board to use the leverage and cut straight through the middle. Scoop out seeds and cut into 1/2 inch slices. These simple Mediterranean flavors are earthy and so delicious. Light enough to feel like you're eating healthy, but comforting enough to warm you up on a chilly Fall evening.
Ingredients
- 2 small Delicata Squashes, seeded and cut into 1/2 inch slices
- Kosher Salt and Ground Black Pepper, for seasoning
- 1 jar {8 ounces} Sun Dried Tomatoes, chopped
- 1/2 pound Large Raw Shrimp, peeled and deveined
- 2 tablespoons Olive Oil
- 2 cups Israeli Couscous
- 1 teaspoon Thyme, dried or fresh
- 3 cups Vegetable Stock
- 1/2 whole Lemon
- 2 tablespoons Parsley, chopped
Directions
- Step 1 Preheat your oven to 425 degrees F.
- Step 2 Place cut delicata squash evenly on a sheet pan, drizzle with 1 tablespoon of the oil from the jar of sundried tomatoes {you may use just plain olive oil}, season with kosher salt and ground black pepper. Roast in the oven for 25 minutes.
- Step 3 Remove from the oven and use a spatula to turn the squash and push to the edges of the pan to make room for the shrimp. Add shrimp to the pan in an even layer, drizzle with 1 tablespoon of oil from sun dried tomato jar, season with kosher salt and ground black pepper. Roast in the oven for 6-8 minutes or until shrimp are pink and firm.
- Step 4 Meanwhile, heat 2 tablespoons of olive oil over medium high heat in a pan. Toast the couscous for 2 minutes until slightly golden brown. Add thyme and chopped sun dried tomatoes to the pan. Season with a pinch of kosher salt and ground black pepper. Add the stock to the pan and stir to combine. Bring to a boil and reduce to a simmer. Cover with a lid and simmer for 8-10 minutes until liquid is absorbed and couscous is cooked. Remove from heat and fluff with a fork.
- Step 5 When shrimp is cooked remove from oven and squeeze half a lemon over the shrimp and squash. Garnish with parsley. Serve shrimp and squash over couscous and enjoy!
Savor and Enjoy!
