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)
Can also be served with jasmine rice or farro.