4 cups butternut squash, cut into one-inch cubes
5 cups heavy whipping cream
1/2 teaspoon fresh nutmeg
2 tablespoons sugar
1/2 teaspoon Allspice
Black pepper, freshly ground
1 cup pine nuts
1 cup unsalted butter, softened
2 small cloves of garlic
2 pinches salt
24 ounces Contessa large Uncooked Shrimp
1/2 cup basil, thinly sliced
4 tablespoons pine nuts
Wooden skewers or rosemary twigs
In a medium saucepan combine butternut squash and heavy whipping cream. Simmer until cream thickens and squash becomes soft. Remove from heat. Puree in a food processor, then return mixture to saucepan on low heat. Season with spices and keep warm.
Pine Nut Butter Steps
Combine ingredients in a food processor. Pulse until mixture forms a smooth paste.
Thaw shrimp per instructions on package. Coat shrimp with pine nut butter and place in a large skillet over medium heat. Sautee for 2 1/2 to 4 minutes. Shrimp will turn light orange outside and opaque white inside when fully cooked.
Pour 1 cup sauce into wine or martini glasses. Skewer shrimp and place into sauce. Garnish with basil and pine nuts.
Posted on 09/29/2015 at 12:07:00 AM