I have a tasty recipe to share with you today!

Chili Shrimp and Squash Tacos

What does one do with roasted acorn squash and a taste for shrimp and something spicy? Get creative that’s what!

Ingredients for 2-3

1 large acorn squash (butternut or other winter squash would also work)

1 small yellow onion

2 cloves garlic

1 head bok choy

red chili paste

1/3 pound of shrimp

6-8 corn tortillas


I started by roasting the squash at 400* until it was able to easily be pricked with a fork. Once cool enough touch, cube the squash.  Alternatively, the squash could be cut in cubes and then sauted.

Turn the oven down to 350*.

Next, chop up the onions and mince the garlic.  Wash and cut the choy to bite size pieces. Add the oil to the pan, and once heated add 2 tablespoons of red chili paste, onions, and garlic. Once the onions are translucent add the bok choy and once soft add the shrimp and squash.  Continue to cook until the shrimp is pink.  Add a 1/4 cup of plain yogurt and stir to incorporate.

In the future I would roast the squash for a shorter amount of time and thus prevent it from mashing…but honestly the taste is amazing so its cool either way.

Wrap the tortillas in between wet paper towels and place in a pan in the oven until warm, about 5 minutes.  Alternatively heat in the microwave on a microwave safe plate.

Assemble taco and add cilantro to finish.