• 1 lb uncooked delicata squash
• 3 tbsp Olive oil, divided
• 1 tsp kosher salt, divided
• 1 lb uncooked baby broccoli, trimmed (such as Broccolini)
• 1½ lbs uncooked arctic char
• ½ tsp ground cumin
• ¼ tsp garlic powder
• ¼ tsp black pepper
• 1 medium garlic clove
• 1½ cups cilantro, leaves and stems
• 3 tbsp water
• 2 tbsp light mayonnaise
• ¼ tsp crushed red pepper flakes

1. Preheat oven to 425°F. Line a large sheet pan with parchment paper.
2. Cut squash in half lengthwise. Scoop out and discard seeds and membranes. Cut squash halves crosswise into ¼-inch-thick slices. Place squash in a large bowl and drizzle with 1½ tsp oil. Sprinkle squash with ¼ tsp salt and toss well to coat. Arrange in a single layer on the prepared pan. Bake for 12 minutes.
3. Meanwhile, place baby broccoli in a bowl and drizzle with 1½ tsp oil. Sprinkle baby broccoli with ¼ tsp salt and toss well to coat. Sprinkle fish with ¼ tsp salt, cumin, garlic powder, and black pepper. Remove pan from oven; turn squash slices over. Push squash to outer edges of pan and top with baby broccoli. Arrange fish in the middle of the pan. Bake for 12 minutes or until the fish reaches desired degree of doneness.
4. Meanwhile, place a garlic clove in a mini food processor; process until minced. Add cilantro and pulse until finely chopped. Add remaining 2 tbsp oil, remaining ¼ tsp salt, water, and mayonnaise; process until smooth, about 1 minute. Stir in red pepper. Serve sauce with fish and vegetables.
5. Serving size: about 4½ oz fish, 1 cup vegetables, and 2 tbsp sauce