Roasted Winter Squash With Seared Cod Recipe (2024)

It's good, but as written, too much butter. I used half light olive oil for the fish (talapia--the price of cod was quite high) and next time I will do the same for the sweet potatoes/squash, saving a pat of butter for browning with vinegar--that is the winning touch.

Great recipe! I didn't use the full amount of butter - olive oil instead and sherry vinegar instead - still came out wonderfully. I served it on a bed of (raw) spinach just to put in some greens. So easy to do. Did use butternut squash.

All olive oil works well too.

Delicious.I used only olive oil and added garlic 5 min at low temperature to perfume it.Some oregano, rosemary and basil roasted with the butternut.Served with Swiss chard to have some green. the color matches very well and the flavor is also welcome to balance the orange color and the sweetness of the butternut squash.

What made this rock star for me was the browned butter and vinegar finnish. I had thick cod steaks so I just seasoned them without flour and seared one side and put into the oven on top of the squash for the last 8-10 minutes. Yum.

Great recipe! Made a few modifications. Tossed the squash in olive oil adding salt, pepper, paprika and cinnamon. Did spread a little butter under and over before baking. Did the same for asparagus which I added to the squash for the last 10 min. Dusted the cod with paprika and flour and pan fried in mostly vegetable oil with a little butter. The vinegar butter sauce added a nice flavor. Sprinkled some fresh thyme and cilantro. Did a bed of baby spinach similar to others. Will keep this one.

Only used butter for final sauce....olive oil rest of recipe. Put on spinach as suggested in notes. VERY good.

@Carol i agree - the headnotes state "...especially when sprinkled with a dusting of a good spice mixture" but then they give no suggestions and the recipe doesn't mention it at all. i always like to put chili powder on squash or sweet potatoes (the seasoning blend, not cayenne) before roasting, or penzey's fox point seasoning is great on any veg, imho. still, i would like to know what the authors originally had in mind.

I agree with the commenters about the butter. Using a bit of olive oil to moisten the squash (I used delicata and a sweet potato) and reserving just a tablespoon of butter for the sauce at the end is sufficiently rich. I added sliced leeks to the squash, a bit of sambal olek to the butter sauce, and finished the dish with parsley and a squirt of lemon juice. I agree about the addition of a green vegetable, and used roasted boc choy.

Wonderful!Thanks to the commenters who suggested adding fresh sage to the butter/vinegar mixture in Step 4. And thanks to the commenters who suggested a bed of baby spinach. We did both, and were deeply pleased by the overall results.

Serve on bed of spinach. Add asparagus w 10 mins left. Add toasted almonds or onion rings for crunch

Great recipe but threw some capers in at the same time as the vinegar at the end to give it an extra salty acidic pop

Made this tonight, with wild sockeye salmon. A few tweaks made thanks to other folks' comments: used an olivio nuovo from Red Ridge Farm (here in Yamhill Cty OR) instead of butter. Added a lovely flavor and no worries about burning. Also roasted broccoli. Cooked the salmon on the stove top in butter, then used a 25 yr old balsamic to finish the sauce. Delicious and there no leftovers! Will make again!

I should have known better. Butter has a smoke point of 350. 30 minutes in a 400 oven created a smokey disaster. Next time I’ll use clarified butter, ghee, or as many commenters suggested, oil.

The sauce is DELISH - without it this is a meh dish

Wonderful dish. Definitely a keeper. Made the following changes though based on feedback from others: I added olive oil, salt, pepper, smoked paprika, cumin, oregano, lemon pepper seasoning, red pepper flakes to the sweet potatoes and mixed in regular potatoes and green beans laterTo the fish flour I added smoked paprika, red pepper flakes, lemon pepper seasoning, salt, and pepperBased on another review I added sambal to the balsamic butter glaze and topped off with lemon juice and parsley

This is a good staple recipe to have on hand when you want to cook fish. I reduced the butter by half and used some olive oil. As well I did add some spicy chili flakes to give it a little more flavor.

Substituted the cod for flounder and recommend adding some dill on top after, gives it great flavor. Also paired with spinach and some asparagus.

Based on suggestions: olive oil salt and pepper for the squash, used acorn since i has some from the garden. Also added broccoli since green things. For fish: sage, salt, and pepper in the flour. Dredged in the lightly melted country crock plant butter then in the flour mixture. Then back to the pan and crank it. Cooked as directed from there only i added Sherry vinegar and 1 tsp of chili powder to the browned butter at the end. Drizzel over all as directed.

Used a less butter. It's springtime, so subbed zucchini and yellow squash. For the sauce, subbed pinot grigio for the vinegar and added rosemary. Delicious and very filling, good end of work day meal.

I made this last night for a reluctant fish eater and it was a big hit. I used olive oil to cook the squash because we have to watch our cholesterol. I cooked the fish in butter. Cane out great.

I anticipated a tasty meal since the butter was to be browned, but it exceeded our expectations. And so simple! I used sweet potatoes and finished the butter sauce with cream sherry. My medium cast-iron skillet worked just fine. The potatoes were done in 20-25 minutes.

I’ve been buying a lot of fish and looking through all the NYT recipes to find the simplest and fastest. This was the one I chose tonight, and it was good. My partner especially loved it — he’s from Boston and much better acquainted with fish than I am. I liked it all (just 2 Tbsp butter), and the fish came out perfectly cooked w/ a crispy light crust I adored, but next time I’ll reread the comments and dress it up w/ my favorite suggestions for spices & accompanying greens.

Followed recipe, but could only use half the squash and still keep it in a single layer in my larges baking dish. Used olive oil, for spice mix used garam masala. A good weeknight meal. Spinach makes a nice side dish.

I agree with the others with less oil, 1/2 butter and 1/2 olive oil. I was generous in sprinkling on Zatar before flouring, then sautéing. Sublime!