Roasted Winter Squash With Seared Cod

1. 1

   Preheat oven to 400 degrees.

2. 2

   Melt half the butter in a small saucepan.

3. 3

   Put 2 tablespoons melted butter in a roasting pan and arrange squash slices in one layer on it.

4. 4

   Sprinkle with salt and pepper and drizzle remaining 2 tablespoons melted butter on top.

5. 5

   Roast without turning for 20 to 30 minutes, or until squash is tender; keep warm while you finish fish.

6. 6

   About 5 minutes before squash is done, put a heavy skillet over medium-high heat for about 2 minutes; add 2 tablespoons butter.

7. 7

   Dredge cod pieces lightly in flour and sprinkle with salt and pepper.

8. 8

   Add 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).

9. 9

   Arrange squash slices on a platter, then top with fish.

10. 10

    Add remaining butter to skillet over medium heat; when it sizzles and browns, add vinegar and cook for 10 to 20 seconds more.

11. 11

    Pour over all and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.