HONEY-CHIPOTLE COD WITH BUTTERNUT MASH & KALE
Spicy with a sweet kick, accompanied by smooth butternut squash and crispy kale roasted with brown sugar
1 butternut squash, peeled & cut into 1" slices
1/2c chicken or veggie broth
1lb cod, portioned into 4
2 canned chipotle in adobo
1tbsp lemon juice
2 bunches kale, destemmed and torn into big pieces
2tsp lemon juice
2tbsp olive oil
2tbsp brown sugar
Preheat oven to 400 degrees. Line a large baking sheet with foil and grease lightly. Lay out the squash slices in a single layer and roast 30min, tossing once or twice. Puree in a food processor with broth and salt n pep until desired consistency, mine was pretty smooth.
Reduce oven to 375 degrees. Put a greased rack on top of the baking sheet and lay out the portioned cod. Use an immersion blender to puree chipotle thru dijon with salt n pep until smooth. Drizzle the glaze onto the cod and roast 25-30min, glazing every 5min.
Toss the kale in a large bowl with the remaining ingredients and salt n pep. Spread out on a baking sheet and roast 8min, till just crispy but still tender.
To serve, schmear the butternut onto a plate, pile on the kale and top with the cod. Drizzle with leftover glaze.
Don't do it.