Spicy Cod Fillet with Coconut Squash Sauce Over Roasted Acorn Squash
Ingredients
- 2 shallots (finely chopped)
- 2 tablespoons of butter
- 2 cloves garlic (minced)
- Salt and pepper to taste
- 1 cup of portobello mushrooms (sliced)
- 1/2 teaspoon of ground thyme
- 1/2 cup butternut squash (cooked)
- 1 cup of coconut milk
- 1/2 cup parmesan cheese
- Pumpkin seeds for garnish
- 2 5 to 6 ounce pieces skinless cod fillet
- Salt and black pepper
- 1/4 teaspoon of ground cumin
- 1 tbsp of butter
- 1 tbsp of olive oil
- 1/4 teaspoon red pepper flakes
- 2 garlic cloves, minced
- 2 acorn squash, about 1 pound each
- Salt and fresh ground black pepper
- 1/4 cup olive oil
- 1/4 cup brown sugar
Instructions
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