This is a very delicious dish which is simple to make and especially great during the winter.
Line a 9 x 12 pan with tinfoil. Add a little olive oil to the pan. Place the partially thawed cod fillets in pan and surround with the frozen cubed butternut squash. Add salt and pepper; set aside.
Saute the chopped onion and minced garlic in a little olive oil. When onions are soft add the cinnamon and curry powder; then mix in the coconut milk. Pour the mixture on top of the cod and squash. Add the pine nuts.
Bake in preheated 375 degree oven for around 40 minutes.
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Serving Size: 1 Serving (600g) | ||
Recipe Makes: 4 | ||
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Calories: 801 | ||
Calories from Fat: 498 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.3g | 74 % | |
Saturated Fat 28.3g | 141 % | |
Monounsaturated Fat 14.5g | ||
Polyunsanturated Fat 8.1g | ||
Cholesterol 96.3mg | 30 % | |
Sodium 145.1mg | 5 % | |
Potassium 1769.5mg | 47 % | |
Total Carbohydrate 36.4g | 11 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 32g | ||
Protein 48.7g | 70 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 801
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