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Itโs finally winter squash season again!!
And pomegranate season! And roasting season!!
YES. YES. YES!
And thankfully, itโs always pineapple season. Just making sure weโre clear on that, cause you know my pineapple obsession is REAL. Like I currently have three sitting on my counter and one cut in my fridge. Yes, I will eat them/use them, all before they go bad. <โTruth.
So back to all this winter squash thatโs starting to overflow in my grocery store. I am SO into it, and yes, I have at least four acorn squash and four butternut squash sitting in my pantry. Clearly I like to be fully stocked. Just take a look at my pantry (youโll get chance on Friday). Itโs currently filled to capacity.
Actually we just did a huge Costco run and bought WAY too much stuffโฆfor waaay too much money. BUT, my pantry shelves are full and this just makes me happy inside. ๐
Yeah, I know, weirdo.
SIDE NOTE: It was my birthday on Tuesday (I am kind of birthday shy, which is why I did not mention it) and my brother Brendan got me this super cute cowboy hat and a really creepy toy soldier that he snuck onto my desk while I was not looking. Itโs staring at me now, and wellโฆ itโs just uncomfortable.
Like its eyes, they moveโฆ CREEPY.
But the best gift was surely Asherโs. She framed a picture she made that has the words โI Love Youโ over a photo of her holding out her arms for a hug. If you follow me on Snapchat than you got to see a pic of it. Cutest thing ever!
So this fish recipe.
My dad says this is his favorite fish recipe to date! WHOA!
And get this, for the longest time he also said that he really dislikes all white fish because itโs boring. He also said that he has never liked a fish cooked in the oven. WHOA! I totally changed his thinking with this recipe, and to say that I am pumped would be and understatement.
Itโs kind of an Asian meets fall flavors recipes. I know that sounds a little weird, but it works. The fish is a little spicy and full of a delicious cilantro chile sauce. There is a little ginger, fish sauce, garlic and allspice going on too. YUM.
But the shinning star here is the acorn squash/pineapple. It MAKES the recipe complete. So flipping good. And simple too!
Oh, and did I mention that you only need ONE PAN to make this entire meal?? Yep, just one pan! I know, so awesome. Practically no dishes.
Thank God.
Oh and to finish, I added some pomegranate arils because well, it just felt so right.
Beyond excited that these autumn beauties are back in season. They are my FAVORITE! Prepare for a pomegranate overload then next few months. YAY!
Slow Roasted Cod with Brown Sugar Pineapple Glazed Acorn Squash.
Ingredients
- 1 medium acorn squash, sliced into half moons
- 1/2 of a ripe pineapple, cored + cubed
- 6 tablespoons butter, cubed
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- salt and pepper, to taste
- 1/2 cup cilantro, leaves and stems separated, stems finely chopped
- 1 fresno chile, seeded if desired, finely chopped (may use a jalapeno)
- 2 cloves garlic, finely grated
- ยผ cup sesame or peanut oil
- 1 tablespoon tomato paste
- 1 tablespoon fish sauce, may use soy instead
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 2 teaspoons fresh ginger, grated
- 1 teaspoon sambal oelek
- ยผ teaspoon ground allspice
- 1ยฝ pounds skin-on black cod or cod fillet
- arils from one pomegranate, for serving
Instructions
- Preheat the oven to 450 degrees F. Lightly grease a baking sheet with a little olive oil.
- To the baking sheet, add the acorn squash and pineapple in an even layer. Sprinkle the brown sugar and cinnamon evenly over the squash + pineapple. Season with salt + pepper. Disperse the butter all over the squash. Place the pan in the oven and roast for 30 minutes or until the squash is soft (the squash will continue to cook later while the fish roasts too). I like to flip the squash and pineapple halfway through cooking.
- Meanwhile, combine the cilantro, fresno chile, garlic, sesame oil, tomato paste, fish sauce, apple cider vinegar, honey, ginger, sambal oelek and allspice in a bowl.
- When the squash is done roasting, remove it from the oven and reduce the oven temperature to 350 degrees F.
- Make room for the fish on the pan with the squash, placing the fish in the center of the pan. Spoon the cilantro sauce all over the fish and a little on the acorn squash + pineapple too.
- Place the pan back in the oven and continue roasting for 20-30 minutes or until the fish is fully cooked through.
- To serve, sprinkle the pomegranate arils over the fish. Enjoy warm!
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
But really, you need to make this slow roasted cod with brown sugar pineapple glazed acorn squash (whew!), itโs going to makeย you SO happy. No really, like itโs going to make you smile. ๐
We didnโt care for this. A bit of a bizarre take on cod. Way too sweet.
Hi Lindsey! I am so sorry you didn’t enjoy this recipe! Thank you for the input! xT
This is the best thing I have ever prepared. Omg. I cannot stop thinking about the blend of flavors together that make this dish so very memorable. I honestly didn’t think squash and pineapple would go together well but my it’s truly the best. I don’t typically make entrees like this but I was feeling creative and I had cod to use up. I did not have any of the chili sauce so I omitted that as well as the jalapeno. It still turned out perfect.
Thanks so much, Megan! Love to hear this dish was enjoyed, I appreciate you making it! Happy New Year! xxT
Make exactly as directed. This recipe has been on weekly repeat for us seasonally. Also my wife’s favorite meal of all time.
Hey Brett,
So glad to hear this! Thank you so much for trying this dish and you comment! Have a nice November! xx
Made this for dinner last night, had some friends coming over and were looking for some thing late and yummy. This was one of the best things Iโve ever cooked in my entire life. I had everything prepped by 10:30 in the morning, got to enjoy the rest of the day, and pop things in the oven when the guest first arrived. Every single bite was gone, we wouldโve probably eaten more if there were more! So easy, so delicious, not bad on the healthy scale and this will become a regular in my repertoire. Thanks for the great recipe!
Hey Deb,
Amazing!! Thanks so much for making this recipe and your feedback, so glad to hear it was enjoyed! xx
We made this with barramundi. It was amazing! Great and easy recipe
Hi there! Thank you so much! So glad you loved this recipe ๐ xT
I love your unique flavor pairings- this one was so different and outstanding! I was looking for a white fish recipe, and didnโt think I would find one that was very fall-like, but this proved me wrong!! It was soo good and perfect for the season.
Thank you so so much for trying out the recipe! xT
Any ideas of how to make this all vegetarian?
Hi there,
Just skip the cod and make the acorn squash:) Please let me know if you have any other questions! xT
This is wonderful. Would love to see more recipes for cod. Inexpensive, readily available, healthy and quick!
Hey Susan,
Happy Wednesday!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was tasty! xx
Curious where Susan is finding “inexpensive” cod. I live in Maine and even here cod is always well over $10 a pound. And it is very overfished, and regulated, and not often in fish stores. Maybe she is using frozen? (Yuck)
Maybe a weird question but I love the spoon in the photos. Is it vintage or can one buy it somewhere?
Hey Lauren,
So sorry, I no longer have a link for this, it’s very old! Please let me know if you have any other questions! xTieghan
Turned out amazing! Thanks for the recipe!
Hi there! Thanks so much, I’m so glad you enjoyed this recipe! xxTieghan
so good!
Hi Jill! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! xTieghan