Slow Roasted Cod with Brown Sugar Pineapple Glazed Acorn Squash.
It's kind of an Asian meets fall flavors recipes. I know that sounds a little weird, but it works. The fish is a little spicy and full of a delicious cilantro chile sauce. There is a little ginger, fish sauce, garlic and allspice going on too. YUM.
Preheat the oven to 450 degrees F. Lightly grease a baking sheet with a little olive oil.
To the baking sheet, add the acorn squash and pineapple in an even layer. Sprinkle the brown sugar and cinnamon evenly over the squash + pineapple. Season with salt + pepper. Disperse the butter all over the squash. Place the pan in the oven and roast for 30 minutes or until the squash is soft (the squash will continue to cook later while the fish roasts too). I like to flip the squash and pineapple halfway through cooking.
Meanwhile, combine the cilantro, fresno chile, garlic, sesame oil, tomato paste, fish sauce, apple cider vinegar, honey, ginger, sambal oelek and allspice in a bowl.
When the squash is done roasting, remove it from the oven and reduce the oven temperature to 350 degrees F.
Make room for the fish on the pan with the squash, placing the fish in the center of the pan. Spoon the cilantro sauce all over the fish and a little on the acorn squash + pineapple too.
Place the pan back in the oven and continue roasting for 20-30 minutes or until the fish is fully cooked through.
To serve, sprinkle the pomegranate arils over the fish. Enjoy warm!
*Cod adapted from [Bon Appetit | http://www.bonappetit.com/recipe/slow-roasted-black-cod-with-red-chermoula].