Butternut Squash with Asian Spiced Cod.


Butternut squash can be a challenge to cut so I get it straight from the freezer. You can easily find diced frozen organic squash in most stores.

Over high heat I saute the frozen squash with nutmeg, coriander, cardamom, and some ancho chilli powder for heat. That is frozen ginger you see in top. Add water and steam for about 4-6 minutes until it is soft enough for you.

Plate that then rinse the pan and place back onto high heat. In a little sesame oil, place the cod that you have patted dry on one side.

I added soy and rice wine. Cover and steam for 4-6 minutes.

Once it begins to pull apart, it is almost done. It will continue to cook for a bit once you remove from the heat. Take this sauce with a spoon and baste the fish a few times. Plate it and reduce the sauce for a few more minutes to thicken.

Garnish with some thai basil and serve.

Give it a try.


Here I used:

One bag of frozen butternut squash

1/8 tsp of nutmeg, cardamom, coriander

1/2 tsp grated ginger or 1/8 tsp dried ginger

2 5oz pieces of cod

2 tbsp soy sauce

1 tsp sesame oil

2 tbsp rice wine NOT vinegar (or dry white wine)

Thai basil

Can also be served with jasmine rice or farro.

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