Discover this easy Guyanese-inspired Butternut Squash and Shrimp Stew made with fresh herbs, curry powder, garlic, and sweet butternut squash. A flavorful Caribbean comfort food that’s simple, cozy, and perfect for weeknight dinners.

This recipe is very special to me because it instantly brings me back to my childhood in my mom’s Guyanese kitchen. She made the most flavorful and comforting pumpkin stew ever! The kind that filled the whole house with warmth and spice. Thinking back, I’m pretty sure I’ve had her pumpkin stew paired with just about every protein, from ground beef to shrimp, and it was always incredibly delicious! Even today, my favorite way to enjoy my mom’s pumpkin stew is with soft, warm Guyanese roti — it’s pure comfort on a plate! But when I’m short on time, I love serving it over a bed of rice for a quick and satisfying meal. Over the years, I have perfected her recipe but since Caribbean pumpkin isn’t always easy to find where I live, I’ve started using butternut squash instead. It’s the perfect substitute, creating a dish that’s just as rich, nutritious, satisfying , and filled with that cozy, home-cooked taste of my mom’s kitchen.

Where I am located the nearest Caribbean market is over an hour away, so I’ve learned to recreate my favorite Guyanese dishes using ingredients I can easily find locally. Butternut squash has become the perfect substitute for Caribbean pumpkin. When cooked, it turns soft, slightly creamy, and naturally sweet—almost identical in texture. The main difference is that Caribbean pumpkin has a deeper orange hue and a more earthy flavor, while butternut squash offers a subtle sweetness and silky finish. When it’s sautéed with fresh herbs, curry powder, and garlic , it perfectly captures that authentic Guyanese “fry pumpkin” flavor I grew up with. It’s my way of bringing the comforting taste of home right into my kitchen!

If you love this recipe, be sure to check out Fish in Sweet & Sour Pineapple Ginger Sauce , Quick Spicy Shrimp Chow Mein Noodles , Oven Grilled Tilapia with Fried Plantains , and Loaded Beef Plantain Nachos .

Tiffany’s Tips

• Prep shrimp properly: Before cooking, gently rinse shrimp in cold water with a squeeze of lemon. This classic Caribbean step (washing with lemon and water) removes any fishy aroma and firms up the shrimp slightly. Always dry the shrimp well with a paper towel after rinsing so they sear nicely.

• Even squash cooking: Cut the squash into uniform cubes so they cook evenly.

• Don’t overcook shrimp: As soon as shrimp turn pink and opaque, take them off the heat. They will cook further when you reintroduce them into the stew.

• Adjust to taste: This recipe is very forgiving – taste as you go. Adjust to your liking.

  

Substitutions & Variations

• Squash/Pumpkin: You can substitute the butternut squash with cubed calabaza pumpkin , kabocha or acorn squash . In Guyana, calabaza is traditional, but these alternatives can work just fine.

• Protein: Instead of shrimp, use chunks of chicken, ground beef or fish fillets . For a vegetarian version, simply omit the shrimp – the stewed squash is delicious on its own. You can also add fresh spinach as well.

• Spices: You can use any type of curry powder for this recipe. It’s widely available at most major grocery stores like Walmart or Publix, and you can also find it easily on Amazon.

• Sweetness/Saltiness: Brown sugar can be adjusted (or even replaced with a pinch of honey).

• Beans or Lentils: For extra heartiness, add a can of drained beans (e. g. chickpeas) or 1 cup cooked red lentils along with the squash

Storing Left-Overs

1. Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove or in the microwave before serving.

Prefer to watch instead of reading this delicious recipe? check out this video for a quick and easy guide: