# What you'll need:
→ Fish & Vegetables
01 - 4 skinless, boneless cod fillets (approximately 5 ounces each)
02 - 1 pound butternut squash, peeled and cut into ½-inch cubes
03 - 4 cups fresh baby spinach
04 - 1 medium yellow onion, finely chopped
05 - 2 garlic cloves, minced
→ Tomato-Herb Sauce
06 - 14 ounces canned crushed tomatoes
07 - 2 tablespoons tomato paste
08 - 2 tablespoons olive oil
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried thyme
11 - ½ teaspoon smoked paprika (optional)
12 - ½ teaspoon sea salt, plus more to taste
13 - ¼ teaspoon freshly ground black pepper
14 - 1 teaspoon sugar or maple syrup (optional)
15 - 2 tablespoons fresh parsley, chopped
→ For Serving
16 - Lemon wedges
17 - Freshly cracked black pepper
# Method:
01 - Preheat oven to 400°F. Lightly grease a large ovenproof dish.
02 - Toss butternut squash cubes with 1 tablespoon olive oil, a pinch of salt and pepper. Spread evenly in the baking dish and roast for 15 minutes until slightly softened.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté chopped onion for 3 to 4 minutes until translucent, then add minced garlic and cook for 1 more minute.
04 - Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, oregano, thyme, smoked paprika, salt, pepper, and sugar or maple syrup if using. Simmer for 5 minutes to enhance flavors.
05 - Remove butternut squash from oven. Scatter fresh spinach over it, then pour tomato-herb sauce evenly atop the vegetables.
06 - Nestle cod fillets on top of the vegetable mixture. Lightly season the fish with salt and freshly ground black pepper. Cover loosely with foil.
07 - Bake covered for 15 to 18 minutes, or until cod is opaque and flakes easily with a fork.
08 - Remove foil, sprinkle chopped fresh parsley over the top, and serve with lemon wedges alongside freshly cracked black pepper.
