Cod ceviche and roasted butternut squash

Ingredients

• 1 butternut squash, peeled and diced
• 2 tablespoons of olive oil
• 1 teaspoon of fresh thyme
• 1 teaspoon of sea salt
• 1 teaspoon of black pepper
• 1/2 lb white fish
• 1 clove of garlic, chopped
• 2 tablespoons of parsley, chopped
• 2 tablespoons of cilantro, chopped
• Zest of 1 lemon
• Zest of 1 orange
• Zest of 1 lime
• Juice of 2 lemons
• Juice of an orange
• Juice of a lime
• 2 tablespoons of rice wine vinegar
• 1/4 cup of tomatoes, chopped
• 1/4 cup of onions, chopped
• salt and pepper to taste
• 1/4 cup of pomegranate seeds

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Preparation

• Preheat oven to 350F.
• Add all the ingredients and roast butternut squash for 20-25 minutes.
• Once roasted, put aside to cool.Once the butternut squash is cool, cut into smaller bite size pieces.
• Cut the cod up into small bite size pieces. Do the same for the tomatoes, onion and garlic. Add the the ingredients in a bowl with the citrus juices and zest.
• Add the parsley , cilantro , and salt and pepper to taste. Ad this point you could also add a jalapeno pepper to give the ceviche some heat.
• Pour the mix in a fridge safe container and put in the fridge for a minimum of 3 hrs to allow the citrus juices to cook the fish.