Spicy Cod Fillet with Coconut-Squash Sauce Over Roasted Acorn Squash

Ingredients

• 2  acorn squash 
• 0.3 cup brown sugar 
• 1 tablespoon butter 
• 2 tablespoons butter 
• 0.5 cup butternut squash cooked
• 1 cup coconut milk 
• 10 ounce cod fillet skinless
• 2 cloves garlic minced
• 2  garlic cloves minced
• 0.3 teaspoon ground cumin 
• 2 servings salt and ground pepper fresh black
• 0.5 teaspoon ground thyme 
• 0.3 cup olive oil 
• 1 tablespoon olive oil 
• 0.5 cup parmesan cheese 
• 1 cup portabello mushrooms sliced
• 2 servings pumpkin seeds for garnish
• 0.3 teaspoon pepper flakes red
• 2 servings salt and pepper black
• 2 servings salt and pepper to taste
• 2  shallots finely chopped

Equipment

• frying pan
• baking sheet
• sauce pan
• oven
• blender

Directions

1. To roast the squash: Preheat the oven to 375 degrees F.
2. Cut the squash in half and scrape out the seeds with a spoon.Set the squash halves on a baking sheet, cut sides up, and sprinkle with salt and pepper.
3. Drizzle with olive oil and sprinkle the brown sugar on top.
4. Bake until tender abut 45 minutes.Cook fish and sauce while squash finishes roasting: Pat fish dry and sprinkle with cumin, salt and pepper.
5. Heat butter and oil in a sauce pan over medium heat, add the red pepper flakes, garlic and cook for 2 minutes.
6. Add the fish and saut, turning over once, until browned, just cooked through, 6 to 8 minutes total.
7. Transfer the fish to a plate and set aside. To make the sauce In the same pan heat the butter over medium heat.
8. Add shallots, garlic, salt, pepper and thyme and cook 4 minutes, stirring occasionally.
9. Add the mushrooms and cook for 5 minutes, or until soft, stirring occasionally.
10. Place the coconut milk and butternut squash in the blender and blend until smooth.
11. Place one the fillets on top of the roasted squash halves, drizzle the sauce over top and sprinkle with parmesan cheese.
12. Place in the oven for about 5 minutes or until the cheese is melted.