Ingredients

Serves 4

　　4 pounds butternut squash (about 2 medium)

　　1 pound beets (about 2 large)

　　1 medium onion

　　2 teaspoons vegetable oil

　　4 large garlic cloves

　　four 5-ounce skinless halibut fillets

　　Accompaniment: spicy cilantro sauce

　　

Step 1

Preheat oven to 450°F. Halve squash lengthwise and discard seeds. Peel squash and cut enough 3/4-inch cubes to measure 6 cups. Trim and peel beets. Cut beets and onion into 3/4-inch cubes. In a 17- by 11-inch roasting pan toss squash, beets, and onion with oil until coated and season with salt and pepper.

　　

Step 2

Roast vegetables in middle of oven 25 minutes. Thinly slice garlic and scatter over vegetables. Roast vegetables 8 minutes more, or until barely tender. Season halibut with salt and pepper and arrange on top of vegetables. Roast halibut in middle of oven until just cooked through, about 8 minutes.

　　

Step 3

Serve halibut over vegetables with sauce.