2 large acorn squash
24 (16-20) count shrimp, peeled and deveined
5 tablespoons butter
5 large fresh sage leaves chopped
4 tablespoons Mascarpone cheese
Cavenders Greek Seasoning
Salt and pepper
Pre-heat oven to 375.
Wash and remove any labels on squash. Cut squash in half length wise.
Remove seeds, melt one tablespoon butter and brush inside of each squash.
Salt and pepper each squash to taste.
Bake for 30 minutes.
In frying pan place 4 tablespoons butter and chopped sage. Cook until butter becomes slightly brown. This makes a browned butter-sage sauce.
Season raw shrimp with Cavenders Greek Seasoning.
Remove squash from oven and place six raw, seasoned shrimp in each. Spoon one tablespoon of browned butter-sage sauce over each shrimp-filled squash. Return to oven and bake an additional 30 minutes.
Place Mascarpone cheese in a bowl and microwave for 5 seconds, this should be enough time to soften cheese. Add half teaspoon of Cavenders Greek Seasoning and mix.
Remove squash from oven and place one tablespoon of seasoned mascarpone mixture over shrimp in each squash half. Return to oven for one minutes and serve.