This post is sponsored by Gorton’s Seafood.
You guys. This Harvest Vegetable Medley with Skillet Crisp Tilapia is everything you want to eat this time of year. TRUST ME.
We attended an “all things fall” themed dinner party a few weeks ago, and I signed up to bring a harvest vegetable medley– basically I was going to roast winter squash and brussels sprouts… YUM
Of course butternut was at that top of that list and acorn too because hello it’s soooo pretty, especially when roasted.
And did you know that you can eat the skin of an acorn squash? Seriously cool and gawgeous!
Broccoli florets helped to add more volume to the dish to feed a crowd (and I had two bags on hand that needed to be used). After the veg finished roasting, I felt super festive so I tossed in fresh diced apples, pecan halves, and golden raisins just before serving.
AND OMG– Harvest Vegetable Medley has upped her game.
We roast veggies often in our house, and while the preparation is quite simple to me and you may already make veggies this way in your home, I thought the combo of vegetables in this recipe along with tossing with fresh ingredients at the end really elevates this dish.
After sending this “recipe” to friends upon their request, I realized that maybe you would want to know about this Harvest Vegetable Medley too? Am I right?
So equally as important as harvest vegetable medley is Skillet Crisp Tilapia, because… protein.
When it comes to getting in the recommended two servings of seafood a week, I can’t say I always succeed. In fact more often than not I don’t eat enough seafood. Even though I LOVE FISH!
There are many reasons why this happens, but mostly because I find that when I cook fresh seafood at home, I’m taking a gamble. Do you get me??
One of three things happens–
the fish spoils before we get a chance to cook it,
the taste is subpar,
or it’s under or overcooked.
So when it comes to eating tasty seafood, I rely on canned and frozen sources. Unless you are a fisherman or live in a coastal region where you can get fish caught fresh daily, frozen uncooked fish is the way to go– in fact it’s the freshest.
Most of all, I love that Gorton’s Seafood is simple to prepare and tastes great. Convenience that I can trust.
My new favorite is this Skillet Crisp Tilapia Fillets… even my toddler is a fan thanks to the crispy texture and taste! I lightly coated the cast iron skillet with butter and cooked the frozen tilapia right in the skillet. And guess what?! To my surprise there was no sticking or crumbling (both problems I have encountered when cooking fish in the skillet).
I hope you enjoy this Harvest Vegetable Medley with Skillet Crisp Tilapia too!
- 2 cups butternut squash, cubed
- 2 cups broccoli florets
- 2 cups brussel sprouts, hard stems removed and halved
- 1 small acorn squash, thinly sliced
- 2 tablespoons olive oil
- Salt and freshly ground pepper
- 4 Gorton’s Skillet Crisp Tilapia Fillets
- 1 small apple, diced
- 2 tablespoons golden raisins
- 2 tablespoons raw pecan halves
- Preheat oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Spread vegetables evenly on baking sheet, making sure not to overcrowd the pan.
- Drizzle olive oil and toss veggies to evenly coat. Season with salt and pepper.
- Roast vegetables in oven for 1 hour, or until desired doneness. Vegetables will be slightly crispy and browned in color.
- While veggies are roasting, prepare the tilapia in a cast iron skillet according to package directions.
- Once veggies are out of the oven, toss with apple, raisins, and pecans. Serve immediately.
MORE SKILLET RECIPES
Skillet Italian Herb Bruschetta Turkey
Skillet Breakfast Tacos with Chorizo and Sauteed Tomatoes