Roasted Halibut with Butternut Squash
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just under an hour and feels elegant enough for guests. Halibut is naturally lean and packed with omega 3 fatty acids, which are wonderful for your heart and brain. The sweet roasted butternut squash pairs beautifully with the delicate fish, while sage and thyme add an earthy warmth. What I love most is the simplicity of it all. Everything roasts on one sheet pan, minimal cleanup, and you end up with a restaurant quality meal that tastes like you spent hours in the kitchen. Trust me, this one is a keeper.
Ella x
Ingredients
- 4 pieceshalibut fillets(6 oz each, skin-on)
- 1 mediumbutternut squash(peeled, cubed into 3/4-inch pieces)
- 4 tablespoonsextra virgin olive oil
- 12fresh sage leaves
- 4garlic cloves(thinly sliced)
- 3 tablespoonsunsalted butter
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 4fresh thyme sprigs
- 1lemon(cut into wedges)
- 1 teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Toss the cubed butternut squash with 2 tablespoons of olive oil, half the salt, and a quarter teaspoon of black pepper. Spread on a rimmed baking sheet in a single layer.
Tip: Cut squash pieces uniformly so they roast evenly.
- 2
Roast the squash for 20 minutes, stirring halfway through, until golden and tender at the edges.
Tip: The edges caramelize beautifully when they touch the hot pan.
- 3
While squash roasts, pat the halibut fillets dry with paper towels. Season both sides generously with remaining salt and pepper.
Tip: Dry fish ensures better browning and crispier skin.
- 4
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, carefully place halibut skin-side down and cook for 5-6 minutes without moving until skin is crispy and golden.
Tip: Resist the urge to move the fish—it will release naturally when ready.
- 5
Gently flip the halibut and cook for another 2-3 minutes on the flesh side until just cooked through. Transfer to a plate.
Tip: Halibut continues cooking slightly after removal from heat.
- 6
In the same skillet, melt butter over medium heat. Add sliced garlic and fresh sage leaves, cooking for 2-3 minutes until the butter turns golden brown and sage is crispy.
Tip: Watch carefully to prevent burning—brown butter happens quickly.
- 7
Remove the butternut squash from the oven. Divide among four serving plates, then top each with a halibut fillet.
Tip: Arrange squash cubes slightly off-center for visual interest.
- 8
Spoon the brown butter sage mixture over the halibut and squash. Garnish with fresh thyme sprigs and red pepper flakes if desired. Serve with lemon wedges on the side.
Tip: The warm brown butter brings everything together beautifully.
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