Active Time

　　50 minutes

　　Total Time

　　1 hour 10 minutes

　　Mild, flaky cod gets an ideal counterpart in this silky-creamy miso–butternut squash sauce. The sauce delivers plenty of flavor thanks to miso and ginger, topped with lemon, cilantro, and chili crisp. The cooking time will vary depending on the fish’s thickness, so keep an eye on it as it cooks; you will know it is done when the fish flakes easily at the push of a fork. 

　　You can also skip the cod and substitute in your favorite seafood, such as shrimp or scallops—or make this dish vegan by using tofu and vegetables instead. This recipe uses the same butternut squash purée as the Miso–Butternut Squash Soup, so feel free to double the purée to make both recipes.

　　

Ingredients

4–6 servings

　　

Squash Purée

2 Tbsp. raw sesame oil or vegetable oil

　　1 medium shallot, sliced

　　4 garlic cloves, finely chopped

　　1 1" piece ginger, peeled, finely chopped

　　¼ cup white miso

　　1 (2-lb.) butternut squash, peeled, halved, seeds removed, cut into 1" pieces

　　1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt

　　1 Tbsp. pure maple syrup (optional)

　　

Cod and assembly

2 lb. skinless, boneless cod fillet, cut into 4" pieces

　　Kosher salt

　　Juice of ½ lemon

　　Steamed rice, cilantro leaves with tender stems, chili crisp (such as Lao Gan Ma), and lemon wedges (for serving)

　　

Squash Purée

Step 1

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.

　　

Step 2

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.

　　

Cod and assembly

Step 3

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.

　　

Step 4

Divide rice among bowls and ladle cod and sauce over. Top with cilantro and serve with chili crisp and lemon wedges for squeezing over.