Rosemary Hasselback Butternut Squash Loaded with Honey-Lemon Alaska Cod
Alaska Seafood Marketing Institute
2
15 minutes
35 minutes
704
A cozy fall dinner featuring tender roasted butternut squash topped with lemon-rosemary Wild Alaska cod bites.
Ingredients
For 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 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
Directions
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.
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.
Serve
Spoon warm cod cubes and buttery pan sauce over each squash half.
Top with Parmesan, toasted pumpkin seeds, and a squeeze of lemon.
