Roasted Squash with Creamy Coconut Cassava and Marinated Shrimp

Directions

1. 1

   Toss the shrimp with lime juice, salt, and pepper. Marinate in the fridge for 45 minutes.

2. 2

   Preheat oven to 200 °C (390 °F). Cut a lid from the top of the squash and scoop out seeds and fibers. Brush inside and outside with olive oil, season with salt, wrap in foil, and bake for 25–30 minutes until the flesh is tender but still holds its shape.

3. 3

   Boil cassava in salted water or pressure-cook for 10 minutes until soft. Drain, remove central fibers, and blend with coconut milk until smooth and creamy. Set aside.

4. 4

   In a large skillet, sauté diced onions, garlic, and bell peppers in olive oil over medium heat. Add the marinated shrimp and cook 2 minutes per side. Stir in tomato sauce and parsley, season well, and simmer on low heat for 8 minutes.

5. 5

   In a saucepan, soften the onion rings in palm oil, then fold in the cassava cream over low heat until velvety. Adjust seasoning.

6. 6

   Remove the squash from the oven. Optionally sprinkle Parmesan inside, then layer the cassava cream and shrimp stew alternately until full. Cap with the lid and bring the whole squash to the table.