Creamy Shrimp with Creamy Cheese Spread (Catupiry) and a Special Ingredient (Kabocha Squash)

In a saucepan, melt the butter along with a little olive oil.

Add the onion and garlic to the fat mixture and sauté quickly, being careful not to burn them.

Add the kabocha squash and mash it slightly, seasoning the mixture with salt and pepper.

Add the shrimp and a little lime juice, sautéing the mixture for 2 minutes, until the shrimp changes color.

Fold in half of the creamy cheese spread into the hot mixture and stir vigorously until well incorporated.

Transfer the entire contents to a baking dish and cover the surface with the remaining half of the creamy cheese spread.

Bake until the cheese topping starts to bubble.

Remove from the oven and generously top with shoestring potatoes.

Return to the oven briefly, just to warm the shoestring potatoes.

Serve immediately, finishing with a sprinkle of chopped parsley on top.