Famous Kream Mustard Cod with Blueberry Infused Butternut squash



For the fish:

  • 8 rounds (3 cm thick and 3 in diameter) cod (butcher will do this)
  • 4 T Brownwood Farms Famous Kream Mustard (Add to Cart)
  • ½ lemon (juice)
  • parsley (for garnish)
  • ¼ t salt
  • ¼ t pepper
  • 1 t dry rosemary or 2 t chopped fresh rosemary
  • ¼ cup toasted shaved almonds

For the butternut squash:

  • 1 butternut squash, peeled and diced
  • ½ onion, sliced thinly
  • 2 garlic cloves, minced
  • 1 T olive oil
  • 1 c coconut milk
  • 1 t cinnamon
  • 1 t paprika
  • 1 t salt
  • ½ t pepper
  • pinch of sage
  • 6 T Brownwood Farms Simply Delicious Old Mission Blueberries



  1. In a small bowl, mix the mustard, lemon juice, salt, pepper, and rosemary. Put disks of cod in a plastic ziploc bag and pour sauce over them. Seal and let sit for approximately 30 minutes.
  2. Preheat oven to 425 degrees Fahrenheit. Cover cookie sheet with aluminum foil.
  3. Scatter almonds on sheet and put in oven to toast (WILL BURN QUICKLY) Remove and set aside.
  4. Rub olive oil on the same cookie sheet (almonds set aside) and bake diced squash for 20 minutes at 425 degrees.
  5. Turn oven down to 400. On another aluminum covered cookie sheet [ WITH EDGES], place the cod rounds, spaced evenly apart. Cover tightly with aluminum foil and bake for approximately 14 minutes.
  6. In a large saute pan on medium heat, add olive oil. When hot, add onion and garlic, cook for approximately 5 minutes until softened.
  7. Add butternut squash and coconut milk. Cook for approximately 3-4 minutes longer, stirring frequently.
  8. Turn down the heat to low. In a small bowl mix cinnamon, paprika, salt, pepper, sage and  blueberry sauce. Add to the squash. Cook for approximately 4 more minutes.
  9. Remove fish from oven and top with toasted almonds before serving.

Total time to prepare meal: 40 minutes