Recipe information
Yield
Serves 4
Ingredients
4 pounds butternut squash (about 2 medium)
1 pound beets (about 2 large)
1 medium onion
2 teaspoons vegetable oil
4 large garlic cloves
four 5-ounce skinless halibut fillets
Accompaniment: spicy cilantro sauce
Preparation
Step 1
Preheat oven to 450°F. Halve squash lengthwise and discard seeds. Peel squash and cut enough 3/4-inch cubes to measure 6 cups. Trim and peel beets. Cut beets and onion into 3/4-inch cubes. In a 17- by 11-inch roasting pan toss squash, beets, and onion with oil until coated and season with salt and pepper.
Step 2
Roast vegetables in middle of oven 25 minutes. Thinly slice garlic and scatter over vegetables. Roast vegetables 8 minutes more, or until barely tender. Season halibut with salt and pepper and arrange on top of vegetables. Roast halibut in middle of oven until just cooked through, about 8 minutes.
Step 3
Serve halibut over vegetables with sauce.
