After all that creamy soup last time around (Elia’s Mushroom Crème), I thought it was time for something that just screamed healthy! I poured through the Top Chef Cookbook and found Harold’s steamed Red Snapper. Not only was it a steamed fish, but it was served with some of my favorite veggies: chanterelle mushrooms, Brussels sprouts leaves, and roasted butternut squash! Yum!

Although there were a few steps to this dish, it really was quite simple to make. 

The Roasted Butternut Squash Puree:
First I picked a nice medium to small sized butternut squash, that make a nice “thump” when I tapped it, gave a little upon pressure, but was still firm. 

I peeled the squash, cut it in half, and scooped out all the seeds and “gunk” leaving just the squash flesh. 

I cubed up the squash. 

Then I tossed the cubes with some olive oil and salt and pepper. 

Then, into a baking pan went the cubed squash, for roasting.