2 pounds butternut squash, peeled and cut into 1-inch cubes

1 tablespoon olive oil

2 tablespoons butter

1 tablespoon honey

1/2 teaspoon salt

1 pound large shrimp, peeled, heads removed, tails on

1/4 cup olive oil

4 tablespoons butter

1/4 teaspoon crushed red pepper flakes

6 garlic cloves, grated or finely minced

1 teaspoon Spanish smoked paprika

2 to 3 tablespoons fresh lemon juice

1/4 teaspoon salt

Bamboo picks for assembling

1 lemon, cut into wedges for garnish

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Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, butter, honey, and salt. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and caramelized.
Meanwhile, heat olive oil and butter in a skillet over medium heat. Add red pepper flakes and garlic, cooking until fragrant.
Stir in smoked paprika, then add shrimp. Season with salt and cook until pink and opaque, about 2–3 minutes per side. Finish with lemon juice.
Once squash is roasted and slightly cooled, thread one shrimp and one cube of squash onto each bamboo pick.
Arrange bites on a platter and garnish with lemon wedges before serving.

Swap butternut squash with sweet potatoes for an earthier flavor.

Adjust spice by adding more red pepper flakes or cayenne.

For dairy-free, replace butter with olive oil.

Garnish with fresh parsley or cilantro for freshness.

Best reheated in the oven, not the microwave.