Roasted Cod with Butternut Squash
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour without much fuss. Roasted cod with butternut squash is naturally elegant enough for company yet simple enough for a busy Tuesday night. The cod is wonderfully lean and packed with omega 3 fatty acids that are great for your heart, while the butternut squash adds a sweet, creamy texture without any heavy cream. I love how the sage and garlic infuse everything with warmth and flavor as it roasts. Best of all, there's minimal prep work and cleanup, leaving you more time to actually enjoy your meal.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin removed)
- 1 mediumbutternut squash(peeled, seeded, and cut into 3/4-inch cubes)
- 4 tablespoonsextra virgin olive oil
- 12fresh sage leaves
- 3 tablespoonsunsalted butter
- 3garlic cloves(thinly sliced)
- 1 teaspoonkosher salt
- 1 teaspoonblack pepper(freshly ground)
- 1lemon(zest and juice)
- 4thyme sprigs(fresh)
- 2shallots(thinly sliced)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Toss the butternut squash cubes with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until evenly coated.
Tip: Cut squash into uniform sizes so they roast evenly and caramelize beautifully.
- 2
Spread the seasoned squash in a single layer on a large baking sheet and roast for 20-25 minutes, stirring halfway through, until golden brown and tender at the edges.
Tip: Don't overcrowd the pan; use two sheets if needed for better caramelization.
- 3
While the squash roasts, pat the cod fillets dry with paper towels and place them on a separate sheet. Brush both sides with the remaining 2 tablespoons of olive oil and season with the remaining salt and pepper.
Tip: Drying the fish helps achieve a better texture when roasted.
- 4
After the squash has roasted for 20 minutes, nestle the cod fillets among the squash cubes on the same baking sheet. Scatter the garlic slices, shallots, and thyme sprigs around the fish.
Tip: Using one sheet saves cleanup and allows flavors to mingle.
- 5
Return to the oven and bake for 12-15 minutes until the cod is opaque and flakes easily with a fork. The fish is ready when it reaches an internal temperature of 145°F.
Tip: Don't overcook the cod; it continues cooking slightly from residual heat.
- 6
While the cod finishes cooking, melt the butter in a small skillet over medium-low heat. Add the sage leaves and cook for 2-3 minutes, swirling occasionally, until the butter turns golden brown and nutty.
Tip: Watch carefully so the butter doesn't burn; it should smell fragrant and toasty.
- 7
Remove the baking sheet from the oven. Drizzle the brown butter sage mixture over the cod and squash. Finish with fresh lemon zest and a squeeze of lemon juice.
Tip: The brown butter adds rich, nutty flavor that elevates the entire dish.
- 8
Divide the roasted cod and butternut squash among four plates, spooning any pan juices and crispy sage leaves over each serving. Serve immediately while warm.
Tip: Garnish with additional fresh thyme if desired for presentation.
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