Preheat oven to 230°C (450°F). Combine all salsa ingredients in a bowl and set aside in fridge.

On a parchment lined baking sheet, mix together butternut squash, shallots, and 5 mL (1 tsp.) of olive oil.

Season with salt and pepper. Roast in a single layer for 25 minutes or until squash is tender and starts to brown.

Rub cod fillets with 15 mL (1 tbsp.) of olive oil and a generous pinch of salt and pepper.

Place fillets over roasted butternut. Bake for about 10 minutes or until internal temperature reaches 63°C (145°F).

Fish is cooked when opaque and flakes away easily with a fork.

Serve fish on roasted butternut squash and top with salsa verde.