Grilled Cod Over Butternut Squash Puree

I can get really lazy sometimes when it comes to cooking. Being a creature of habit, I don't have any issues with eating the same thing every day. I actually like having staples in my daily food routine. Since I track my macros, having the same things to add to my food diary each day make it a lot easier to hit my daily goals. That being said, I don't want to never try anything new. I also really enjoy sharpening my cooking skills. 

I'd like to try to cook something new and/or try out a recipe every week. I also would love to sign up for a cooking class sometime. I could seriously use some knife skills training! 

This week, I picked up some cod at the grocery store. I've been having weird breakouts on my chest lately that I think could possibly be food-related, so I'm trying to cut back on dairy and gluten for a bit to see if that helps at all. Here's what I came up with:


  • 4oz wild caught cod
  • 1 cup of peeled and diced butternut squash
  • 1/2 cup of baby carrots, diced
  • 2 cups of vegetable broth
  • 4 garlic cloves, minced
  • a pinch of fresh sage
  • 1 green onion stalk
  • salt & pepper to taste


  1. Add squash, carrots, vegetable broth, 3 garlic cloves, a pinch of sage & green onion, and salt & pepper to a pot
  2. Bring to a boil
  3. Once boiling, reduce heat to a simmer & cover
  4. Cook until a fork can go through the vegetables easily
  5. Drain vegetables and pour into a food processor, puree until smooth
  6. Heat grill to medium heat and add garlic, salt and pepper as seasoning (I used Pam spray to keep it from sticking)
  7. Grill each side for approximately 3 minutes, or until flaky 
  8. Pour puree into bowl, garnish with sage and green onion, top with cooked cod