Rating: 3.5 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
  • 7 Ratings

While roasted butternut squash is delicious on its own, the addition of brown butter makes it utterly addictive. If you struggle with removing the veggie’s stringy seeds, take note: the sharp edge and deep well of an everyday ice cream scoop make it an ideal tool for quickly scraping and seeding the squash. The addition of soft, juicy golden raisins contrasts the nuttiness of the brown butter; we added cider vinegar to give it a punch. Paired with crispy seared fish, this is a filling low-fuss meal that’s great for company, but requires very little hands-on time.

Robby Melvin


Credit: Con Poulos

Recipe Summary test

25 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Toss the squash with 1 tablespoon of the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Place on a rimmed baking sheet and bake until golden and tender, about 25 minutes.

  • Meanwhile, pat the grouper fillets dry with paper towels and season with the remaining salt and pepper. Heat the remaining oil in a large ovenproof skillet over medium-high. Place the fillets in the skillet in a single layer; cook until the edges are lightly browned, 3 to 4 minutes. Place the skillet in oven with the squash; bake until the fish is opaque, 4 to 5 minutes.

  • Cook the butter in a small saucepan over medium until it begins to turn golden brown, 2 minutes. Stir in the raisins; cook 30 seconds. Pour the butter mixture into a small bowl and whisk in the vinegar. Toss with the squash.

  • Serve the grouper with the squash, sprinkled with the parsley.

Nutrition Facts

fiber 4.4g; 467 calories; sugars 10.3g; fat 23.7g; cholesterol 93.5mg; iron 3.4mg; sodium 823mg; protein 35.5g; calcium 152.9mg; carbohydrates 30.9g.