Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Peel and seed the 1 1/2-pound butternut squash, then cut the flesh into 3/4-inch cubes; you should have about 1 pound prepared squash.

2. 2.

   Pat 12 ounces rockfish dry, check for pin bones, and divide into two portions. Season with 1/4 teaspoon fine sea salt and 1/8 teaspoon black pepper. Refrigerate while preparing the vegetables.

3. 3.

   On a large rimmed baking sheet, toss the cubed squash with:

   • 1 tablespoon olive oil
   • 3/4 teaspoon fine sea salt
   • 1/2 teaspoon dried thyme
   • 1/8 teaspoon black pepper

   Spread into a single layer and roast for 15 minutes.

4. 4.

   Core 1 medium Honeycrisp apple, about 8 ounces, and cut into 3/4-inch chunks, leaving the skin on. In a small bowl, whisk together 1 tablespoon apple cider vinegar and 1 teaspoon Dijon mustard to make the dressing.

5. 5.

   Turn the squash and add the apple chunks to the baking sheet. Roast for another 15–20 minutes, until the squash is tender and browned and the apple holds its shape but is tender.

6. 6.

   During the final 10 minutes of roasting, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the seasoned rockfish and cook for 3–4 minutes on the first side. Turn carefully and cook for another 2–4 minutes, until the thickest part reaches 140°F. Transfer to a plate and rest for 2 minutes.

7. 7.

   Gently toss the roasted squash and apples with half the dressing. Divide between two plates, place the rockfish alongside, and spoon the other half of the dressing over the fish.

Want more detail? See the temperature guide.