Are you in the mood for a savory, seasonal dish? Look no further! Chef Jeremiah’s recipe for Shrimp and Clam Stuffed Acorn Squash is sure to please your whole crowd! With friends and family coming back into town this week, this is the perfect meal to share before the big turkey day. One squash bowl can feed 2-3 people, but sharing is optional for this dish [insert winking face]

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  • Acorn squash
  • 1/3 lb. shrimp
  • 1/3 lb. clams
  • French baguette
  • Diced onion
  • Diced shallot
  • Sliced garlic
  • Gruyere cheese (or any other aged cheese)
  • Salt and pepper
  • Worcestershire sauce
  • Lemon juice
  • White wine
  • Frank’s Red Hot Sauce
  • Butter
  • Extra virgin olive oil
  • Ground Cinnamon
  • Onion powder
  • Paprika
  • Oregano


  1. Preheat oven to 450°.
  2. Cut off the ends of the squash so it will sit flat.
  3. Cut the squash in half and remove the seeds.
  4. Season squash with salt, ground cinnamon, onion powder, and paprika.
  5. Place on a sprayed pan and bake for 45 minutes.
  6. To prepare the stuffing, caramelize the onion, shallot, and garlic with oregano and extra virgin olive oil in a nonstick pan on medium-high heat for 10 minutes.
  7. Slice the baguette into cubes. You will need about 1 cup of cubes.
  8. Once the veggies begin to brown, add 1/3 lb. of roughly chopped shrimp, 1/3 lb. of freshly shucked clams, salt, and pepper to the pan.
  9. Once the shrimp are cooked, add ½ tsp. of Worcestershire sauce, ½ tsp. of lemon juice, ¼ tsp. of Frank’s Red Hot Sauce, and a splash of white wine.
  10. Turn the heat off and add butter. One the butter is melted, move the contents to a large bowl with the baguette cubes. Mix well.
  11. Once the squash has been partly baked, add stuffing to its center.
  12. Cover the pan in foil and place back in the oven for another 45 minutes, or until the squash reaches an internal temperature of 160°.
  13. Top with gruyere cheese and place back in the oven for another 3-5 minutes.
  14. Let cool and enjoy!

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