Blackened Cod with Butternut Squash Risotto

Blackened Cod Filet with Butternut Squash Risotto is a flavorful and comforting dish that combines the mild, delicate flavor of the blackened cod with the creaminess of risotto highlighted by the sweetness of butternut squash and the earthiness of the golden turmeric. The dish is made by sautéing onions, garlic, and turmeric, then adding Arborio rice and cooking it slowly with broth and white wine. The butternut squash is roasted until tender and then mashed and stirred into the risotto along with bits of fresh sage. Finally it is topped with crispy blackened cod. The result is a creamy, spicy risotto that is perfect for a cozy dinner or a special occasion.

Butternut squash in not only full of flavor but also packs a powerful punch of nutrients making it a delicious and heart-healthy addition to any meal. There are many reasons why you should make it a regular part of your meals as it is a delicious vegetable packed with nutrients. Paired with the earthy taste inflammation fighting effects of turmeric, it is a one-two health punch that helps keep your body healthy.

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Blackened Cod Filet with Butternut Squash Risotto

Yield: 4

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

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Ingredients

• 1 cup roasted butternut squash puree
• 1- 1/4 pounds boneless, skinless cod filet
• blackening seasoning
• 1 tbsp extra virgin olive or avocado oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 1 cup raw arborio rice
• 1/2 cup dry white wine (optional)
• 4 cups vegetable or chicken stock
• 1/2 cup shredded asiago cheese
• 2 cups shredded fresh spinach
• 1/8 tsp ground black pepper
• salt to taste
• chopped fresh sage leaves

Instructions

To make the roasted butternut squash.

1. Preheat the oven to 400 degrees F.
2. Cut a butternut squash into large pieces and scoop out the seeds.
3. Rub the cut side of the squash with a small amount of oil.
4. Bake until it is easily pierced with a fork, about 30 minutes.
5. Remove and peel off the skin.
6. You can mash the squash with a fork in a bowl or puree it in the food processor. Keep it warm as you prepare the rest of the recipe.
7. You won't need all of the mashed squash. The remainder can be frozen.
8. Note: This can be done ahead of time. You'll need to reheat it prior to finishing the recipe.

To make the blackened cod.

1. Heat the oven to 400 degrees F.
2. Generously coat the top and bottom of the cod filets with the blackening spice.
3. Heat a thin layer of oil in a sauté pan over medium high heat. Add the seasoned cod to the pan with the top, rounded side down.
4. Cook the filet for 2 - 3 minutes until the seasoning is crispy and lightly browned. Turn it over and cook for an additional 2 minutes. The fish should not be cooked all the way through.
5. Transfer the filets to a baking dish and set aside.

To make the risotto.

1. Heat the vegetable/chicken stock in a small pot and keep it warm over a low heat.
2. Heat the 1 tablespoon of olive/avocado oil in a large sauce pot over medium heat. Add the diced onion and cook for about 2 minutes until it begins to soften.
3. Add the garlic, turmeric, and arborio rice and cook for 3 minutes, letting the rice lightly toast. It will get very dry.
4. If using, pour in the wine and let it cook for 1-2 minutes, stirring constantly until most of the liquid has absorbed. Substitute additional stock if not using the wine. Be careful as the liquid will boil vigorously when added.
5. Lower the heat to medium low. Begin adding the warm stock, one ladleful at a time. Stir frequently and let the rice absorb the liquid before adding more. The liquid should be gently simmering while the rice is cooking, not boiling.
6. Continue this process for about 15 minutes, or until the rice is about half way done - firm but not crunchy.
7. At this point finish cooking the cod in the preheated oven. You’ll know its done when it flakes easily. This should take 4 - 5 minutes depending upon the thickness of the filets.
8. When the rice is nearly done, add the final amount of stock and the shredded spinach to the risotto. Continue cooking until the rice is creamy and tender and the spinach is wilted.
9. Stir in the warm, mashed roasted butternut squash, the grated Asiago cheese, and the black pepper and season to taste with salt.
10. Remove the cooked, blackened cod from the oven.
11. Spoon the butternut squash risotto into bowls and top with the blackened cod, a fresh grating of Asiago cheese, and a bit of chopped fresh sage.
12. Enjoy!

Notes

The butternut squash in this recipe is easily replaced with pumpkin puree or any other squash variety that you enjoy such as acorn, kabocha, or Hubbard.

Traditionally, risotto is prepared with Parmesan cheese so feel free to go this route.

Finally, any fall greens can be substituted for the spinach.

Nutrition Facts

Calories

425

Fat

10 g

Sat. Fat

3 g

Carbs

57 g

Fiber

3 g

Net carbs

54 g

Sugar

6 g

Protein

20 g

Sodium

690 mg

Cholesterol

28 mg

https://www.karenfarmelo.com/recipes-1/blackened-cod-with-butternut-squash-risotto

blackened cod, risotto, butternut squash

dinner