I’ve always had a soft spot for butternut squash, and this year, when I visited my dad’s garden in Toronto (you would have seen the ‘story’ on my Instagram), he had a bumper crop of pumpkins and squash waiting to be harvested. That inspired me to revisit a Caribbean classic—butternut squash with shrimp. If you’ve been following along on my “in season” series, you know I love showing how everyday Caribbean techniques can transform local produce.
This recipe is a cousin to the curry pumpkin and shrimp dish I shared years ago, but here we’re using the traditional Caribbean stewing method. The result is rich, hearty, and perfectly balanced between savory shrimp, earthy squash, and a subtle sweetness from caramelized edges. It’s the kind of one-pot meal that’s satisfying on its own (yea, some people eat this one on its own), but you can also serve it with sada roti, coconut rice, paratha, or even buss-up-shut roti. And if you want to go the extra mile, a little mango kuchela on the side makes this dish sing.
One of the best parts about this recipe is its versatility. While I used butternut squash here, you can easily substitute it with pumpkin or any other firm squash that cooks down well. This is Caribbean comfort food at its finest—simple, wholesome, and intensely flavorful. Whether you’re cooking this dish in the heart of fall or as a weekend dinner, it’s bound to become one of your go-to recipes for butternut squash.
Ingredient Guide
- Shrimp – Small shrimp work best here, as they bring sweetness and protein to the dish.
- Lemon – Used to wash the shrimp, a traditional Caribbean step for freshness.
- Salt – Enhances flavor and balances the natural sweetness of the squash.
- Black Pepper – Adds a gentle heat and depth.
- Caribbean Green Seasoning – A signature seasoning blend that gives the shrimp a vibrant base.
- Anchar Masala – A roasted spice mix that adds earthy, smoky flavor. Roasted cumin can be used as a substitute.
- Olive Oil – Used for both seasoning and cooking.
- Garlic – Infuses the oil and lays the foundation for the stew.
- Butternut Squash – The star ingredient, sweet and hearty when stewed.
- Onion – Brings sweetness and body to the dish.
- Pimento (Seasoning) Pepper – Adds classic Caribbean flavor without overpowering heat.
- Habanero Pepper – Optional, for those who love a bit of spice.
- Brown Sugar – Balances the savory flavors and helps with caramelization.
Cooking Notes from the Kitchen
- Always aim for a dry finished stew. A little caramelization at the bottom of the pot enhances the natural sweetness of the squash.
- If you can’t find pimento peppers, simply leave them out—the dish will still be flavorful.
- The shrimp should only be cooked briefly before adding them to the squash, to prevent them from getting rubbery.
- You can control the spice level easily by adding or omitting the habanero peppers.
Shopping Made Easy
- Most supermarkets carry butternut squash year-round, especially in the fall.
- Shrimp is available fresh or frozen; look for raw shrimp rather than pre-cooked.
- Caribbean green seasoning (I’d recommend making your own, though) and anchar masala can be found at West Indian or international grocery stores.
- If pimento peppers are difficult to source, use extra bell peppers for added sweetness.
- Habanero peppers are widely available in most grocery stores; Scotch bonnets can also be used as an alternative if preferred.
What’s the difference between cooking with butternut squash and pumpkin?
Butternut squash tends to be slightly sweeter and creamier than pumpkin. Pumpkin has a more fibrous texture, while butternut squash breaks down into a smoother stew when cooked. Both work well in this recipe.
Can I use frozen shrimp in this recipe?
Yes, frozen shrimp (raw) works perfectly. Be sure to thaw them thoroughly and pat them dry before seasoning, so they absorb the flavors properly.
What can I serve with Caribbean butternut squash and shrimp?
This dish pairs beautifully with roti (sada, paratha, or buss-up-shut), coconut rice, or even plain steamed rice. It also works well as a flavorful side dish for roasted meats or fish.
Can I make this recipe vegetarian?
Absolutely. Leave out the shrimp and focus on the stewed butternut squash.
Classic Caribbean Butternut Squash With Shrimp
Instructions
- Peel, devein, and wash the shrimp with lemon juice and cool water. Cut larger shrimp in half if necessary. Sourcing small raw shrimp in Ontario can be a bit challenging, though it’s easy to get cooked small shrimp in the frozen section of the grocery store.
- Season the shrimp with 1 tbsp olive oil, 1/3 of the salt, 1/3 of the black pepper, Caribbean green seasoning, and anchar masala. Set aside to marinate.
- Heat the remaining olive oil in a deep pot over low heat. Add garlic and cook for 2–3 minutes until fragrant.
- Add the sliced butternut squash, raise the heat to medium, and stir to coat with the garlic oil.
- After 1 minute, add the remaining salt and black pepper, onion, pimento pepper, habanero peppers (if using), and brown sugar. Stir well.
- Cover the pot and bring to a boil. If needed, add 1/4 cup water, but the squash will usually release enough liquid. Reduce to medium-low and cook for 25 minutes with the lid on.
- Meanwhile, in a non-stick pan over medium heat, cook the marinated shrimp for 90 seconds, stirring so they cook evenly. Remove from heat.
- Uncover the squash, use the back of a spoon to crush larger pieces, and allow excess liquid to cook off.
- Once dry (liquid from the squash is gone), add the shrimp to the pot, stir to combine, and adjust seasoning with salt if needed. Remove from heat.
- Serve warm with roti, rice, or your favorite sides.
