Butternut Squash with Cod and Parsley Butter

A mid-week meal can be rustled up in minutes. This recipe uses butternut squash, simply griddled with a tiny bit of oil and some seasoning. This is to accompany the cod which is griddled with some homemade parsley butter.

Butternut squash

Serves: 2 people


  • Half a butternut squash – cut into crescent shaped wedges (leave the skin on)
  • Oil for brushing
  • Freshly ground salt and pepper
  • 2 cod fillets (skin on)
  • 2 tablespoons of fresh parsley finely chopped
  • 1 tablespoon of soft butter or spread


  1. Set the griddle onto the hob and turn on the burners to a medium heat. Allow the griddle to heat up
  2. Brush the squash wedges with oil and season on both sides. Place the wedges on the front, ribbed part, of the griddle. Leave them to cook on a medium heat turning occasionally until soft. This will take around 10 - 15 minutes depending on how thick they wedges are
  3. Mix the parsley with the butter, divide into 2 portions, and spread over the white flesh of the cod
  4. Place the cod skin side down first on to the back flat part of the griddle. Leave to cook for 5 minutes and then turn over and cook for a few minutes to colour and cook the top of the fish. If the fish is thick cook for a little longer and keep turning it over to prevent it from going too brown, until it is cooked through
  5. Serve the wedges and fish hot, straight from the griddle

Cooks notes

  • Serve with some watercress or wilted spinach for a healthy mid-week meal.  
  • The squash wedges can be kept in an airtight container in the fridge and used in a salad or for a picnic the next day.

This recipe has been developed especially for Rangemaster by Product Demonstrator, Lindsey Payne.

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