Step 1

Pre-Heat oven to 400 degrees.

Step 2

Line a baking sheet with parchment paper or tin foil.

Step 3

Peel squash, cut in half and remove all seeds. Then cut into 1/4 inch cubes.

Step 4

Place cubed squash into a large bowl, drizzle with oil, season with salt, pepper, and garlic powder. Toss until evenly seasoned and coated. Spread seasoned butternut squash onto baking sheet into an even layer. Add whole garlic cloves to the pan with the squash. Bake for 25 -30 minutes, until fork tender and lightly golden brown.

Step 5

While squash is baking, season shrimp with chili powder.

Step 6

With 10 minutes remaining on the squash, heat a large saute pan to medium heat. Once hot, add oil to the pan. Then add the shrimp to the saute pan, arranging in a single layer. Cook for 3-4 minutes, then flip and cook for another 2-3 minutes, until shrimp is no longer translucent and a light pink color. After shrimp is cooked remove from heat and set aside while you finish the butternut puree.

Step 7

Once the butternut is fully cooked, transfer the hot squash to a blender or food processor. Add chicken stock base and hot water, then blend for 1 minute or until you have a smooth thick and creamy consistency.

Step 8

Pour butternut squash onto serving plates. Top butternut puree with cooked shrimp.

Step 9

Serve on its own or with a small arugula salad.