Jul 14 2026
Restaurants›Little Donna's›Kabocha Squash Smoked Shrimp Toast Recipe

Kabocha Squash Smoked Shrimp Toast Recipe

Inspired by Little Donna's
Time1h
Serves4

with Tomato Butter

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Ingredients

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For the Kabocha Squash Toast

For the Smoked Shrimp

For the Tomato Butter

Method

For the Kabocha Squash Toast

  1. 1

    Prepare the Kabocha Squash

    Preheat your oven to 400°F (200°C). Cut the kabocha squash in half and scoop out the seeds. Brush the flesh with olive oil and sprinkle salt and black pepper over it.

  2. 2

    Roast the Squash

    Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-40 minutes, or until the flesh is tender and easily pierced with a fork.

  3. 3

    Toast the Bread

    While the squash is roasting, toast the sourdough bread slices until golden brown. You can use a toaster or a skillet over medium heat.

For the Smoked Shrimp

  1. 4

    Season the Shrimp

    In a bowl, combine the shrimp with smoked paprika, garlic powder, lemon juice, and a pinch of salt. Mix well to ensure the shrimp are evenly coated.

  2. 5

    Cook the Shrimp

    In a skillet, melt butter over medium heat. Add the shrimp and cook for about 2-3 minutes on each side, or until they are pink and opaque. Remove from heat and set aside.

For the Tomato Butter

  1. 6

    Make the Tomato Butter

    In a mixing bowl, combine room temperature butter, tomato paste, chopped fresh basil, minced garlic, and salt to taste. Mix until well combined and smooth.

Assembly

  1. 7

    Assemble the Toast

    Spread a generous amount of the tomato butter on each slice of toasted sourdough. Top with roasted kabocha squash and the cooked smoked shrimp. Serve immediately.

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