The buttery flesh melds beautifully with warming spices like cinnamon, nutmeg and ginger, while crisp autumn apple and fresh herbs balance out the mellow notes. Add remaining butter to skillet over medium heat when it sizzles and browns, add vinegar and cook for 10 to 20 seconds more. Roast your acorn squash first for a deeper flavor profile. Arrange squash slices on a platter, then top with fish. Dredge cod pieces lightly in flour and sprinkle with salt and pepper.Īdd to skillet and turn heat to high cook, turning only once, until nicely browned on both sides and cooked through (a thin-bladed knife will meet little or no resistance when fish is done). What’s in Roasted Acorn Squash Look for acorn squashes that are green to yellow-green on the outside, weigh between 1 and 2 pounds with a meaty, pale-yellow flesh, and a mild, nutty flavor. It glazes the Roasted Acorn Squash to a delicious sweet-spicy golden finish. About 5 minutes before squash is done, put a heavy skillet over medium-high heat for about 2 minutes add 2 tablespoons butter. Simple and flavorful honey, sriracha, soy glaze does double duty for this recipe. Turning for 20 to 30 minutes, or until squash is tender keep warm while you finish fish. Sprinkle with salt and pepper and drizzle remaining 2 tablespoons melted butter on top. Put 2 tablespoons melted butter in a roasting pan and arrange squash slices in one layer on it. Melt half the butter in a small saucepan.
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