Rosemary Hasselback Butternut Squash Loaded with Honey-Lemon Alaska Cod
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 2
- Yield: 2 squash halves + cod topping
Ingredients
For the Butternut Squash
- 1 medium butternut squash
- 3 tablespoons olive oil
- Salt and pepper
- 1 garlic clove, finely chopped
- 2 sprigs fresh rosemary, leaves removed and chopped
For the Cod Bites
- 2–4 Wild Alaska cod fillets
- 1 tablespoon olive oil
- Juice of ½ lemon
- 1 sprig fresh rosemary, leaves removed and chopped
- Salt and pepper
- 1 teaspoon paprika
- 1 teaspoon honey
- 2 small pieces of butter
For Serving
- Lemon wedges
- Grated Parmesan
- Roasted pumpkin seeds
Preparation
-
Step 1 Prep the Squash
-
Preheat oven to 400°F.
-
Halve the squash lengthwise, scoop out the seeds, and peel.
-
Place each half cut-side down and slice thin, even cuts across the squash without cutting all the way through. (Use wooden spoons or chopsticks along the sides as a guide.)
-
Place halves on a baking sheet.
-
In a small bowl, stir together the olive oil, garlic, rosemary, salt, and pepper. Brush generously over each squash half.
-
Roast for 30–35 minutes, or until tender and lightly browned.
-
-
Step 2 Cook the Cod
-
Cut cod into bite-size cubes. Toss with olive oil, lemon juice, rosemary, paprika, honey, salt, and pepper.
-
Transfer to an oven-safe dish, top with the butter pieces, and bake alongside the squash for about 20 minutes.
-
Toast pumpkin seeds in a small skillet while the cod cooks.
-
-
Step 3 Serve
-
Spoon warm cod cubes and buttery pan sauce over each squash half.
-
Top with Parmesan, toasted pumpkin seeds, and a squeeze of lemon.
-
