This Sheet Pan Cod with Butternut Squash is vibrant, flavorful, and packed with wholesome ingredients. If you’re looking for an easy weeknight dinner that is both healthy and delicious, look no further!
Want to know one of the best-kept secrets to staying healthy and lean? Fish! Most of us don’t eat nearly as much fish as we should, but easy sheet pan dinners like this one make it a breeze. With flaky cod, tender butternut squash, and a mouthwatering combination of spices, this dreamy sheet pan recipe is guaranteed to be a hit with the whole family.
Health Benefits of Cod
Cod is a flaky, white fish and a fantastic source of nutrition. According to Healthline, these are some of the most impressive health benefits of cod:
- High in protein and low in calories
- Great source of B vitamins
- Rich in minerals like phosphorus and selenium
- Lowers the risk of heart disease
- Supports brain function
- Weight loss-friendly
Ingredients
- Cod filets
- Butternut squash, cubed
- Red peppers, sliced
- Brown rice and quinoa mixture
- Onion, sliced
- Olive oil
- Juice of one lime
- Chipotle chili powder
- Garlic powder
- Paprika
- Salt and pepper
How to Make Sheet Pan Cod with Butternut Squash
- Preheat the oven to 425°F. Place the butternut squash, peppers, and onions on a sheet pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper, then toss gently to coat well.
- Roast for 15 minutes, then remove the pan from the oven and push the vegetables to the side. Place the cod filets on the pan, drizzle with olive oil, and sprinkle with chipotle chili powder, garlic, paprika, salt, and pepper.
- Cook for another 15 minutes, or until the cod is cooked through. This depends on how thick your filets are.
- Remove from the oven, then squeeze lime juice over the cod and vegetables. Garnish with lime wedges and avocado slices, then serve over rice, quinoa, or cauliflower rice. Enjoy!
Vegetable Swaps
If you’re not the biggest fan of these vegetables or simply want to use vegetables you have on hand, these are some veggie swaps that also work well in this dish:
- Sweet potatoes
- Green beans
- Fingerling potatoes
- Brussels sprouts
- Broccoli
- Carrots
- Cherry tomatoes
Serving and Storage Tips
- I usually serve this Sheet Pan Cod with Butternut Squash over a bed of brown rice and quinoa, but you can use a variety of bases! Other great options include white rice, potatoes, and cauliflower rice.
- For a show-stopping dish, make sure to garnish with flavorful and vibrant toppings like lime wedges, fresh herbs, and avocado slices.
- If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
More Sheet Pan Dinners
- Sheet Pan Chicken and Brussels Sprouts
- Sheet Pan Lemon Garlic Salmon with Broccolini
- Sheet Pan Jerk Chicken with Pineapple
- Sheet Pan Apple Cider Glazed Salmon
- Sheet Pan Chicken Stir Fry
Sheet Pan Cod with Butternut Squash
Equipment
- sheet pan
Ingredients
- Cod filets
- Butternut squash cubed
- Red peppers sliced
- Brown rice and quinoa mixture I used Seeds of Change
- Onion sliced
- Olive oil
- Juice of one lime
- Chipotle chili powder
- Garlic powder
- Paprika
- Salt and pepper
Instructions
- Preheat the oven to 425°F. Place the butternut squash, peppers, and onions on a sheet pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper, then toss gently to coat well.
- Roast for 15 minutes, then remove the pan from the oven and push the vegetables to the side. Place the cod filets on the pan, drizzle with olive oil, and sprinkle with chipotle chili powder, garlic, paprika, salt, and pepper.
- Cook for another 15 minutes, or until the cod is cooked through. This depends on how thick your filets are.
- Remove from the oven, then squeeze lime juice over the cod and vegetables. Garnish with lime wedges and avocado slices, then serve over rice, quinoa, or cauliflower rice. Enjoy!
Notes
For a show-stopping dish, make sure to garnish with flavorful and vibrant toppings like lime wedges, fresh herbs, and avocado slices.
If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
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