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Cod With Miso–Butternut Squash Sauce
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.
👥 4 Servings⏱️ Prep & Cook: 1h 10m🔥 Cook: 50 min👤 Rachel Gurjar📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
- ●blender
📝 Preparation Steps
1
Squash Purée
2
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.
medium shallot, sliced1
3
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.
4
Cod and assembly
5
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.
6
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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