Roasted Winter Squash With Seared Cod

• 8 tablespoons butter
• 1 1/2 pounds winter squash (preferably butternut) or sweet potato, peeled and cut into 1/4-inch-thick slices
• Salt and freshly ground black pepper
• 1 1/2 pounds cod fillet, in 2 or 4 pieces
• Flour for dusting
• 2 tablespoons balsamic or sherry vinegar

1. Preheat oven to 400 degrees.
2. Melt half the butter in a small saucepan.
3. Put 2 tablespoons melted butter in a roasting pan and arrange squash slices in one layer on it.
4. Sprinkle with salt and pepper and drizzle remaining 2 tablespoons melted butter on top.
5. Roast without turning for 20 to 30 minutes, or until squash is tender; keep warm while you finish fish.
6. About 5 minutes before squash is done, put a heavy skillet over medium-high heat for about 2 minutes; add 2 tablespoons butter.
7. Dredge cod pieces lightly in flour and sprinkle with salt and pepper.
8. Add to skillet and turn heat to high; cook, turning only once, until nicely browned on both sides and cooked through (a thin-bladed knife will meet little or no resistance when fish is done).
9. Arrange squash slices on a platter, then top with fish.
10. Add remaining butter to skillet over medium heat; when it sizzles and browns, add vinegar and cook for 10 to 20 seconds more.
11. Pour over all and serve immediately.

butter, winter, salt, cod fillet, flour, balsamic

Taken from cooking.nytimes.com/recipes/11782 (may not work)