{"id":2683,"date":"2014-11-15T07:05:23","date_gmt":"2014-11-15T07:05:23","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=2683"},"modified":"2014-11-15T07:05:23","modified_gmt":"2014-11-15T07:05:23","slug":"roasted-winter-squash-with-seared-cod-and-parsley","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=2683","title":{"rendered":"roasted winter squash with seared cod – and parsley"},"content":{"rendered":"

\"cod_sweet_honey_butternut\"<\/a><\/p>\n

I immediately thought that I\u00a0liked the combination of ingredients in\u00a0the Mark Bittman recipe<\/a> for this entr\u00e9e, but I quickly had second thoughts. \u00a0What happened is that I\u00a0had\u00a0picked up some uncommon Honey Butternut squash (which the farmer called ‘Sweet Melissa’) at the Greenmarket earlier in the week, and a\u00a0few days later, anticipating the much welcomed return of cod to the Greenmarket and mindful of the sudden chill in the air,\u00a0on Friday, before heading to Union Square I had searched on line for suggestions for combining the two. \u00a0As I just said\u00a0however, after examining the simplicity of the\u00a0recipe (and especially after seeing there was absolutely no greenery<\/em> involved), I had my doubts about its ability to sustain any real taste interest.<\/p>\n

I was wrong, and in retrospect I don’t think it was only because I had decided to add some chopped parsley to the dish after it was assembled. \u00a0It’s a wonderful recipe. \u00a0Just pick out a fresh herb,\u00a0and\u00a0make it even better. \u00a0Think sweet-and-sour sauce marrying\u00a0a great winter vegetable and\u00a0a noble\u00a0fish.<\/p>\n