The Perfect Mix of Summer and Fall: Squash And Shrimp Stir Fry
This Squash and Shrimp Stir Fry is the perfect mixture of summer and fall veggies. There are so many different flavors that come together to make a seriously good combo. Plus, there will be enough for leftovers!
Yes, it is September. I don’t know about where you are, but where we are it’s still pretty hot outside. That leaves me conflicted, wanting a mixture of everything butternut squash and pumpkin while still craving summer dishes. How do I solve that problem? Well, I mix the two. I have absolutely no problem eating both summer and fall flavors at the same time. My two favorite seasons. Plus, the longer I hold on to summer the longer it will take for winter to arrive, right? Right.
This Squash and Shrimp Stir fry is the perfect mixture of seasonal flavors. Summer squash are just ending their season, while butternut squash are here to make a comeback. We’ve missed you, butternut. This recipe is easy, just the way I like my recipes. The two most difficult parts are peeling the shrimp and cutting the butternut squash (we all know how difficult that it). Make it easier? Buy peeled shrimp and precut squash.
- 1 butternut squash, cubed
- 2 tbsps olive oil
- 2 yellow squash, sliced
- 1/2 of a sweet onion, chopped
- 1 15-ounce can corn
- 1 pound uncooked shrimp, peeled
- 2 tomatoes, chopped
- 1 cup kale, chopped
- 1/2 tsp crushed red pepper flakes
- salt and pepper to taste
- Fresh basil for topping
- cooked brown rice, lightly salted
- Preheat the oven to 425.
- Roast the butternut squash coated in 1 tablespoon of olive for 20 minutes, or until soft.
- In a large skillet, heat the other tablespoon of olive oil.
- Add the onion and yellow squash, and sauté until the squash is soft, about 5 minutes.
- Add corn, shrimp, tomatoes, kale, and spices to the skillet, and cook while stirring until the shrimp is pink and kale is wilted, 5-10 minutes.
- Top with fresh basil and serve over rice.
- Adding some drops of hot sauce will give this an extra kick!