Maple-Soy Glazed Cod with Butternut Squash Purée and Sautéed Spinach


Butternut Squash Purée:

  • 1 butternut squash (2 to 2 1/2 lb)
  • 1 tbsp olive oil, divided
  • 1/4 tsp each salt and pepper
  • Pinch each ground nutmeg, cinnamon and allspice
  • 1/4 cup 35% heavy cream
  • 2 tbsp butter, cut into cubes
  • 4 tsp maple syrup
  • 1 tbsp minced fresh ginger
  • 1 tsp orange zest


  • 1/4 cup maple syrup
  • 2 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 Thai red chili pepper, finely chopped
  • 4 Ocean Jewel Pacific Cod Loins (5 oz each)

Sautéed Spinach:

  • 1/4 cup butter
  • 2 cloves garlic, minced
  • Pinch red chili flakes
  • 5 oz baby spinach
  • 1/4 tsp each salt and pepper
  • Lime wedges, for serving

Cooking Directions

Export Packers // Ocean Jewel Pacific Cod


20 mins


55 mins


4 people

Bursting with flavor, this healthy dish is bright, fun and colorful.

  1. Butternut Squash Purée: Preheat oven to 425˚F. Cut butternut squash in half lengthwise and scrape out seeds with spoon. Place squash halves on parchment paper–lined baking sheet, skin side down. Drizzle with olive oil; sprinkle salt, pepper, nutmeg, cinnamon and allspice over top.
  2. Bake squash for 35 to 40 minutes or until tender. Scoop out squash pulp from squash; discard skins.
  3. In food processor, purée butternut squash, cream, butter, maple syrup, ginger and orange zest until smooth.
  4. Cod: Meanwhile, stir together maple syrup, soy, sesame oil and chili pepper. Toss with cod; refrigerate for 30 minutes.
  5. Increase oven to 450˚F. Bake cod on parchment paper–lined baking sheet for 8 to 10 minutes or until just cooked through, and starting to flake.
  6. Sautéed Spinach: Melt butter in skillet set over medium-high heat; cook for about 2 minutes, swirling pan until butter stops frothing and turns light brown color. Stir in garlic and chili flakes; cook for 30 seconds. Stir in spinach, salt and pepper; cook for 3 to 5 minutes or until wilted.
  7. Divide butternut squash purée among 4 shallow bowls; top with spinach and cod. Serve with lime wedges.


  • Substitute pumpkin for butternut squash if desired.
  • Garnish each serving with a sprinkle of sesame seeds.

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