I love finding new ways to eat squash! Although Acorn Squash is my favorite, this recipe comes in at a close second! Try skillet seared flounder over butternut squash puree for your next meal!
Seared Flounder over Butternut Squash Puree
Serving Size: 1
Prep Time: 5 Minutes
Cook Time: 15 minutes
1 Thawed Flounder Fillet
Salt and Pepper
Pinch of Paprika
1 Cup frozen butternut squash cubes
1/4 cup milk
salt and pepper
Sprinkle of Italian Seasoning
1 tbsp Maple Syrup
1 tbsp butter
Thyme for Garnish
Preheat your skillet over medium heat with Coconut Oil.
Salt, pepper and paprika both sides of your fillet.
Gently lay in pan and cook for 3-4 minutes per side depending on thickness.
Add butternut squash cubes to a microwave safe bowl with salt, pepper and Italian Seasonings. Microwave two minutes or until squash is thawed and warmed. Add to a blender with milk, butter and syrup. Blend until pureed.
Plate pureed squash, then carefully add fish on top. Fish will be light and flakey and may fall apart.
You can use any fish substitute, I would try salmon for a bold winter flavor.