MediterraneanMedium · Hot
Roasted Butternut Squash and Clams with Smoked Paprika
Golden roasted butternut squash cubes kissed with smoked paprika, served alongside plump briny clams steamed open with white wine and garlic — a warm, unfussy coastal embrace from Gianna's kitchen.
Prep
15 min
Cook
30 min
Total
45 min
Method
1
Preheat your oven to 200°C (400°F). Line a large baking tray with parchment.
2
Toss the butternut squash cubes with 3 tbsp olive oil, 1.5 tsp smoked paprika, 0.5 tsp salt, and 2 cloves minced garlic until evenly coated. Spread in a single layer without crowding.
3
Roast at 200°C for 25-30 minutes, turning once halfway, until the edges are caramelized and a knife slides through easily. Set aside and keep warm.
4
While the squash roasts, heat 2 tbsp olive oil in a wide frying pan over medium heat. Add 4 cloves sliced garlic and cook 1 minute until fragrant but not brown.
5
Add the scrubbed clams to the pan, pour in 150ml white wine, and scatter 0.5 tsp smoked paprika over the top. Cover with a lid or tight-fitting foil.
6
Steam covered for 4-5 minutes, giving the pan a gentle shake once or twice. Clams are done when they have opened; discard any that stay closed. Remove from heat.
7
8
Divide the roasted squash among shallow bowls or plates. Spoon the clams and all the garlicky broth right over the squash. Serve immediately.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -1
Calories
382
per serving
High in protein · 22gLow sugar · 7g
Protein
22g
Carbs
29g
Fat
19g
Sat. fat
8g
Fiber
8g
Sugar
7g
Sodium
708mg
Dairy FreeGluten FreePescatarianAnti InflammatoryHeart HealthyLow Sodium OptionBalanced MealHigh Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Grade pending
Environmental impact
Estimated footprint
Grade pending · 67% ingredient coverage
kg CO2e
≥0.3
per serving
butternut squash, cubed 2cm drives 29% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
6
Salty
4
Sour
1
Bitter
4
Spicy
Textures
CrispySaucyTender
Aromas
CitrusHerbalMarinePungentSmoky
Kitchen Equipment
Safety & Storage
Cooking Temperature
Clams must be cooked to at least 145°F (63°C). Discard any clams that remain closed after steaming as they may be dead and unsafe to consume.
Handling
Scrub clams thoroughly under cold running water and remove any broken shells or dead specimens before cooking. If any clam smells off or has a damaged shell, discard it.
Cross Contamination
Keep raw clams separate from the roasted squash and other ingredients. Use separate cutting boards, utensils, and plates for raw shellfish to prevent cross-contamination.
Storage
If storing leftover clams with broth, refrigerate at 40°F (4°C) or below within 2 hours of cooking. Consume within 1-2 days. Reheat broth to 165°F (74°C) before serving.
High Risk Population
Young children, elderly individuals, pregnant people, and immunocompromised individuals are at higher risk for shellfish-borne illness and should only consume fully cooked clams from trusted sources.
Allergen Warning
This dish contains clams (mollusks). Individuals with shellfish allergies should avoid this recipe entirely.
Pro Tips
Technique
Watch your clams closely in those last two minutes of steaming — one minute too long and they turn rubbery. When they start opening, they're done. The ones that stay closed, toss them out; they're full of sand and sadness.
Substitution
No white wine? A splash of seafood stock with a teaspoon of white wine vinegar gives you the acid without opening a bottle you won't finish.
From the chef
Sweet roasted butternut squash and briny steamed clams is a combination that sounds unlikely until you taste how the squash soaks up the garlicky white wine broth. The squash goes into a hot oven with smoked paprika until the edges caramelize and go a little sweet; the clams steam open in sliced garlic and wine while the squash finishes. Everything lands in the same bowl, that golden broth running underneath. Lemon and parsley at the end — always. This is what happens when you stop being afraid of where the cooking might take you.
TagsWeeknight Dinner
AllergensMollusks
Source: generated · June 13, 2026