This easy One Pan Blackened Cod, Butternut Squash, and Zucchini dish is a perfect lower carb, Paleo, and Whole30 friendly dish is ready in under thirty minutes.
We have been making this simple, slightly spicy one pan roasted cod dish on repeat for the last couple of weeks. I absolutely love the homemade blackening seasoning and it honestly tastes good on everything. Paired with butternut squash, you get that amazing sweet and spicy combination and the zucchini and summer squash add some extra veggies. It's a perfect meal ready in under thirty minutes.
One Pan Blackened Cod, Butternut Squash, and Summer Squash
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- 1 tbsp paprika
- 1 tbsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp coriander
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
- 2 tbsp. olive oil
- 4 cups butternut squash, chopped
- 2 lbs. cod (whole piece or fillets)
- 1 U zucchini, chopped
- 1 U summer squash, chopped
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Preheat the oven to 400 degrees.
Mix together all the spices to create the blackening season. You could also use store-bought blackening seasoning if you prefer.
Toss the butternut squash with olive oil and about half of the blackening seasoning. I like a lot of the seasoning but you may want to use less depending on how much spice you like.
Cover a baking sheet with foil and spray with cooking spray. Spread the butternut squash on the baking sheet in one layer and place in the oven. Cook for 20 minutes.
After 20 minutes, push the butternut squash to one side of the baking sheet and add the fish, zucchini, and summer squash. Sprinkle with blackening seasoning. Return to oven and cook for 8-10 minutes until fish is flaky and cooked through.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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