Slow Roasted Cod with Brown Sugar Pineapple Glazed Acorn Squash.
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Half Baked Harvest · by Tieghan Gerard★ 4.0 (102)

Slow Roasted Cod with Brown Sugar Pineapple Glazed Acorn Squash.

NUTRITION · PER SERVING65M COOK
CAL 23%·PRO 68%
CARBS 65G57% OF CAL
6G FIBER10G OTHER49G TOTAL SUGAR
FAT 25G48% OF CAL
8G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Delicate cod in a cilantro-chile sauce with roasted acorn squash glazed in brown sugar and pineapple. Fusion of Asian and fall flavors.

mainamericanfishgluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 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)
  • ¼ 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
  • ¼ teaspoon ground allspice
  • 1½ pounds skin-on black cod or cod fillet
  • arils from one pomegranate (for serving)
PREP
15M
SODIUM
752MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.