Cod and Acorn Squash
Prep time: 
Cook time: 
Total time: 
Serves: 4
This dish is so unique as it using delicious acorn squash as a bowl for a tasty coconut cream sauce over pan fried cod... As yummy as it is beautiful!
  • 4 (6 oz) cod fillets, bones and skin removed
  • 2 acorn squash, halved with seeds removed
  • 1 large shallot, diced (about ¼ c)
  • ½ t cumin
  • ½ t red pepper flakes
  • 3 cloves minced garlic
  • 8 oz coconut milk include cream
  • 6 T pasture butter
  • 1 T olive oil
  • Sea salt and pepper to taste
  1. Preheat oven to 400F
  2. Prepare acorn squash buy placing 1 T butter inside each half and sprinkling with salt and pepper. Place in oven for 45 minutes.
  3. The last 15 minutes squash is cooking, start preparing fish.
  4. Heat olive oil over medium heat.
  5. Add red pepper flakes and minced garlic to pan and cook 2 minutes. Stir frequently.
  6. Season fish with sea salt, pepper and cumin, and add to pan.
  7. Cook for 3-4 minutes and flip. Meat should flake easy.
  8. Remove fish from pan and set aside. Try to leave garlic and red pepper flakes.
  9. In same skillet add 2 T butter and shallot.
  10. Cook for 4-5 minutes over medium heat or until shallot begins to soften.
  11. Reduce heat to low simmer and add coconut.
  12. Stir well and allow to simmer for 2 minutes.
  13. Remove acorn squash and top with cooked fish. Drizzle with coconut sauce and serve.

Kristen Barkley
Kristen Barkley
Kristen is a happily married mom to four beautiful and active children and is the co-founder of Marpé Wellness. She has a BBA in Marketing from the University of Houston and completed extensive coursework in the areas of nutrition and fitness. She is excited to be putting her education to use in an industry that she is passionate about where she can help others live a healthier and happier life.

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