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Prep Time
10 mins
Total Time
1 h


2 pkg
Compliments Diced Butternut Squash
750 g each
shallots, finely chopped
1/3 cup
reduced sodium chicken broth
75 mL
1/4 cup
olive oil, divided
60 mL
2 tbsp
lemon juice
30 mL
1 tbsp
finely chopped fresh thyme
15 mL
1/2 tsp
2 mL
1/4 cup
grated Parmesan cheese
60 mL
2 tsp
lemon zest
10 mL
1/4 tsp
pepper, or to taste
1 mL
cod fillets (5 oz/150 g each)
4 slices
Sensations by Compliments Sliced Serrano Ham
finely chopped parsley for garnish
lemon wedges, for serving


Step 1

Preheat oven to 425°F (220°C). In bowl, toss together squash (frozen product does not need to be thawed — or use fresh squash), shallots, broth, 2 tbsp (30 mL) oil, lemon juice, thyme and salt. Transfer to greased 8-in. (20- cm) square baking dish. In small bowl, toss together cheese, lemon zest, pepper and 1 tbsp (15 mL) oil; sprinkle over squash. Cover with foil. Bake 25 to 30 min. until squash is tender. Remove foil. Bake another 10 to 12 min., uncovered, until golden brown.

Step 2

Meanwhile, line a baking sheet with parchment paper. Pat dry cod fillets with paper towel. Wrap each fillet with a slice of ham, securing with toothpick if needed. Place on prepared sheet. Brush wrapped fish with remaining oil. Bake in same oven as squash 8 to 10 min. until fish begins to flake and ham is crispy.

Step 3

Sprinkle fish with parsley and serve with baked squash and lemon wedges
for squeezing.


Substitute Parmesan cheese with breadcrumbs for a dairy-free option.
When cooking fish, adjust cook time to thickness of fillet. A general rule is, for every 1-in. (2.5-cm) thickness, allow about 10 min. cook time.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
20 g
Saturated Fat:
4 g
29 g
8 g
6 g
75 mg
32 g
630 mg
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