SALMON & SQUASH

Preheat oven to 400°F (200°F). Peel and seed a 2-lb (1-kg) butternut squash. Cut flesh into chunks and transfer to a 14 x 11-inch (35 x 28-cm) roasting pan. Toss squash with 4 tsp (20 mL) vegetable oil, salt and pepper. Roast, stirring once, until tender, 25 to 30 minutes. Remove from oven. Pour 2 cups (500 mL) Mole Verde over squash. Place four 6-oz (175-g) skinless salmon fillets over squash. Season fish with salt and pepper. Top each fillet with a thin lime slice. Bake until fish is just cooked through, 10 to 12 minutes. Serves 4