Steamed Sole with Butternut Squash Puree

Steamed Sole with Butternut Squash Puree

Ingredients:
2 teaspoons extra-virgin olive oil
1 leek, white and light green parts, thinly sliced
2 cloves garlic, sliced
3 cups peeled and cubed butternut squash
1 cup low-sodium chicken broth or vegetable broth
¼ teaspoon sea salt + more to taste
¼ teaspoon ground black pepper + more to taste
1 teaspoon grated lemon peel
4 sole fillets (1–1½ pounds total)
2 cups arugula
2 teaspoons balsamic vinegar

Directions:
In a medium saucepan over medium heat, heat the oil. Cook the leek and garlic until the leek softens,
about 3 minutes. Add the squash, broth, ¼ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, lower
the heat, cover, and simmer for 15 minutes, or until the squash is tender. Transfer the mixture to a
blender or food processor. Add the lemon peel and blend or process until smooth. The puree should be
slightly thick. If too thin, strain through a fine-mesh sieve.
On a steamer tray lined with parchment paper, arrange the fish and season with salt and pepper. Steam
over 2" of water for 7 minutes, or until it flakes easily.
Toss the arugula with the vinegar and salt and pepper to taste.
Spread the squash puree on 4 plates. Nestle the fish into the sauce and garnish with the arugula.
Makes 4 servings
Garlic Shrimp Pasta with Roasted Tomatoes
Shrimp, garlic, and pasta are a favorite combination. Add some roasted cherry tomatoes;
roasting them emphasizes their inherent sweetness. Serve with a green salad tossed with
Italian Vinaigrette for a complete meal.
TOTAL TIME: 25 MINUTES