Maple And Soy Black Cod With Butternut Squash Purée Recipe 45

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MAPLE AND SOY BLACK COD WITH BUTTERNUT SQUASH PURéE RECIPE - (4/5)



Maple and Soy Black Cod with Butternut Squash Purée Recipe - (4/5) image

Provided by raffterman

Number Of Ingredients 18

4 (4 to 5 ounce) pieces black cod, skin on
1/3 cup maple syrup, 75 ml
1/3 cup soy sauce, 75 ml
1 cinnamon stick
1 clove
Salt to taste
2 tablespoons canola oil
2 tablespoons butter
BUTTERNUT SQUASH PUREE
1 butternut squash, halved, seeds removed
1 tablespoon ground cinnamon
2 tablespoon brown sugar
1 teaspoon of salt
3 tablespoons maple syrup
1 orange, zested
1/2 pound melted butter, 2 sticks
1/2 cup water, possibly more
Salt and pepper to taste

Steps:

  • Place maple syrup, soy sauce, cinnamon stick, and clove into a pot and bring to a boil. Remove from heat and let cool. Put the fish in a plastic bag. Pour cooled marinade over fish to cover and gently massage it into the fish. Place in the refrigerator for a minimum of 3 hours, up to overnight. Preheat the oven to 375 ° F/190 °C Clean the butternut squash. Combine cinnamon, salt and brown sugar in a bowl and sprinkle over top of the inside of the squash. Place the squash halves face down on a parchment lined baking sheet. Cook in the oven for 45 minutes. Remove the squash and allow to cool. Remove cod from marinade and pat with paper towel to remove excess moisture. Season the fish with salt. Add oil and butter to an oven proof fry pan. Once hot place the fish in skin side up. Cook for 2-4 minutes until you develop a crust on the fish. Remove the fish from the pan temporarily. Drain pan of butter and oil, and place the fish back into the pan, skin side down this time. Place in fish into the oven for approximately 10 min. Allow squash to cool until you can remove the skin comfortably with your fingers. Scoop the flesh into a blender. Add maple syrup and orange zest. Pour in melted butter and blend. Add water as needed to achieve silky consistency. Season to taste. Remove the fish from the oven. It should be firm, but soft and breaking apart slightly. Peel skin off cooked cod and plate on top of butternut squash purée.

MAPLE SQUASH PUREE



Maple Squash Puree image

Provided by Ellie Krieger

Categories     side-dish

Time 15m

Yield 4 servings, serving size about 2/3 cup

Number Of Ingredients 5

2 (12-ounce) packages frozen cooked butternut squash or winter squash
1/3 cup water
1 tablespoon butter
2 tablespoons maple syrup
Salt

Steps:

  • Put the frozen squash and water into a large saucepan. Cook over a high heat until the Cover and cook over a medium heat, stirring frequently, until squash is thawed, about 10 minutes.
  • Whisk in the butter and maple syrup and season with salt, to taste.

BUTTERNUT SQUASH AND CARROT PUREE WITH MAPLE SYRUP



Butternut Squash and Carrot Puree With Maple Syrup image

I made this for Thanksgiving dinner with friends, and it was a huge hit. Freshly squeezed orange juice makes all the difference.

Provided by Spark

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 6

4 tablespoons butter
1 onion, chopped
3 carrots, peeled, thinly sliced
3 1/2 lbs butternut squash, peeled, seeded, cut into 1/2-inch pieces
1 cup fresh orange juice
3 tablespoons pure maple syrup

Steps:

  • Melt 2 tablespoons butter in large pot over medium heat.
  • Add onion and sauté until just tender, about 8 minutes.
  • Stir in 1 tablespoon butter. Add carrots and sauté until coated with butter, about 1 minute.
  • Stir in remaining 1 tablespoon butter. Add squash and sauté until beginning to soften, about 8 minutes.
  • Pour orange juice over vegetables. Cover and simmer until vegetables are soft, about 25 minutes.
  • Uncover and simmer until all liquid evaporates, about 5 minutes.
  • Stir in maple syrup. Cool slightly.
  • Working in batches, puree mixture in processor until smooth. Season to taste with salt and pepper.
  • Transfer to serving bowl.
  • (Can be made 2 days ahead. Cover and refrigerate. Stir over medium heat to rewarm.).

Nutrition Facts : Calories 252.2, Fat 8.1, SaturatedFat 5, Cholesterol 20.4, Sodium 88, Carbohydrate 46.8, Fiber 6.5, Sugar 17.4, Protein 3.5

MAPLE BUTTERNUT SQUASH PUREE [ LACTOSE-FREE ]



Maple Butternut Squash Puree [ Lactose-Free ] image

This creamy, sweet, decadent side dish is made lactose free by using ghee or clarified butter (butter that has had all of the lactose and casein removed). You can purchase ghee or make your own at home. It adds a creamy and nutty taste to this dish. If you can eat lactose and casein, use regular butter and whole milk or cream.

Provided by Whats Cooking

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 medium butternut squash
1/4 teaspoon salt
2 tablespoons ghee or 2 tablespoons clarified butter
2 -3 tablespoons maple syrup
2 teaspoons pumpkin pie spice
3 tablespoons soymilk or 3 tablespoons almond milk

Steps:

  • Peel squash, cut in half lengthwise, and remove seeds.
  • Cut into 1 1/2 inch cubes and steam until tender.
  • Place steamed butternut squash cubes and all other ingredients in a food processor or blender.
  • Blend until smooth and creamy.
  • Serve hot or warm.

Nutrition Facts : Calories 224, Fat 7, SaturatedFat 4.1, Cholesterol 16.4, Sodium 166.2, Carbohydrate 42.8, Fiber 5.8, Sugar 12.3, Protein 2.9

MAPLE SQUASH PURéE



Maple Squash Purée image

Categories     Food Processor     Side     Thanksgiving     Vegetarian     Butternut Squash     Fall     Healthy     Maple Syrup     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 6

5 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (10 cups)
2 cups water
1 3/4 teaspoons salt
1/3 cup pure maple syrup
3 tablespoons unsalted butter, cut into tablespoon pieces
1/2 teaspoon black pepper

Steps:

  • Simmer squash in water with 1 teaspoon salt in a 5-quart pot (water will not cover squash), covered, until squash is very tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain squash in a colander.
  • Purée squash, syrup, and butter in batches in a food processor until smooth, adding reserved cooking liquid if purée is too thick. Transfer to a serving bowl and stir in pepper and remaining 3/4 teaspoon salt.
  • Variations:
  • • Add crumbled bacon: Cook 6 bacon slices in a 12-inch heavy skillet over moderate heat until crisp. Transfer bacon to paper towels to drain, then crumble and sprinkle over purée.
  • • Add 1 teaspoon finely grated peeled fresh ginger to purée along with pepper and salt.

COD WITH MISO-BUTTERNUT SQUASH SAUCE



Cod With Miso-Butternut Squash Sauce image

Mild, flaky cod gets an ideal counterpart in this silky-creamy miso-butternut squash sauce flavored with ginger and topped with lemon, cilantro, and chili crisp.

Provided by Rachel Gurjar

Time 1h10m

Yield 4-6 servings

Number Of Ingredients 12

2 Tbsp. raw sesame oil or vegetable oil
1 medium shallot, sliced
4 garlic cloves, finely chopped
1 1" piece ginger, peeled, finely chopped
¼ cup white miso
1 (2-lb.) butternut squash, peeled, halved, seeds removed, cut into 1" pieces
1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt
1 Tbsp. pure maple syrup (optional)
2 lb. skinless, boneless cod fillet, cut into 4" pieces
Kosher salt
Juice of ½ lemon
Steamed rice, cilantro leaves with tender stems, chili crisp (such as Lao Gan Ma), and lemon wedges (for serving)

Steps:

  • Heat oil in a large Dutch oven or other heavy pot over medium. Cook shallot, garlic, and ginger, stirring often, until shallot is softened and translucent, about 3 minutes. Add miso and cook, stirring, 1 minute. Add squash, salt, maple syrup (if using), and 4 cups water and stir to combine. Bring to a boil, then reduce heat and cover pot. Cook until squash is very tender, 20-25 minutes.
  • Carefully purée squash and cooking liquid with an immersion blender until smooth. (Alternatively, you can carefully use a standard blender and work in 2 batches, keeping a towel over the lid and transferring to a medium bowl as you go.) Do ahead: Purée can be made 3 days ahead. Transfer to an airtight container; cover and chill.
  • Bring squash purée to a simmer over medium heat (return to same pot if you puréed in a standard blender). Season cod lightly with salt. Reduce heat to low and place cod in sauce (it should be completely covered). Cover pot and cook cod, turning over halfway through, until fish is opaque throughout and flakes easily with a fork, 15-17 minutes. Remove pot from heat and gently stir lemon juice into sauce.
  • Divide rice among bowls and ladle cod and sauce over. Top with cilantro and serve with chili crisp and lemon wedges for squeezing over.

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