Sheet Pan Cod with Butternut Squash
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Sheet Pan Cod with Butternut Squash
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This Sheet Pan Cod with Butternut Squash is vibrant, flavorful, and packed with wholesome ingredients. If you’re looking for an easy weeknight dinner that is both healthy and delicious, look no further!
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Ingredients
- cod filets
- butternut squash cubed
- red peppers sliced
- Brown rice and quinoa mixture I used Seeds of Change
- onion sliced
- olive oil
- Juice of one lime
- chipotle chili powder
- garlic powder
- paprika
- salt and pepper
Instructions
- Preheat the oven to 425°F. Place the butternut squash, peppers, and onions on a sheet pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper, then toss gently to coat well.
- Roast for 15 minutes, then remove the pan from the oven and push the vegetables to the side. Place the cod filets on the pan, drizzle with olive oil, and sprinkle with chipotle chili powder, garlic, paprika, salt, and pepper.
- Cook for another 15 minutes, or until the cod is cooked through. This depends on how thick your filets are.
- Remove from the oven, then squeeze lime juice over the cod and vegetables. Garnish with lime wedges and avocado slices, then serve over rice, quinoa, or cauliflower rice. Enjoy!
Notes
- I usually serve this Sheet Pan Cod with Butternut Squash over a bed of brown rice and quinoa, but you can use a variety of bases! Other great options include white rice, potatoes, and cauliflower rice. For a show-stopping dish, make sure to garnish with flavorful and vibrant toppings like lime wedges, fresh herbs, and avocado slices. If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
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