Asian Cod and Miso Butter Squash

Preheat your oven to 400°F (200°C).

In a large pot, bring water to a boil. Add the cubed butternut squash and cook until tender, about 15-20 minutes. Drain. In the same pot or a separate pan, melt the butter over medium heat. Stir in the white miso paste, soy sauce, and honey until well combined. Add the cooked butternut squash, chicken or vegetable broth, and ground ginger to the pot. Use an immersion blender to puree the mixture until smooth. You can also transfer it to a blender if needed. Season with salt and pepper to taste. Keep warm.

Make the Cod Glaze: In a small saucepan, combine soy sauce, honey, rice vinegar, and sesame oil. Heat over medium heat, stirring constantly. Mix 1 tsp cornstarch with 1 tbsp water and add it to the saucepan. Continue to stir until the mixture thickens into a glaze. Remove from heat.

Prepare the Trident Beer Battered Cod according to the package instructions, usually by baking or frying. During the last few minutes of cooking, brush or drizzle the cod with the prepared glaze. If baking, allow the glaze to caramelize slightly.

Spoon a portion of the butternut squash puree onto each plate. Top with a piece of glazed cod. Sprinkle sesame seeds and chopped green onions over the cod and puree. Garnish with fresh cilantro if desired. Enjoy!