3 It Girl-Approved Fall Recipes To Serve At Your Next Glam Dinner Party

Serves 4

For the Arctic char
1 acorn squash, halved and cut into 1-inch (2.5-cm- thick) half moons
Extra-virgin olive oil, for drizzling
Salt and freshly ground pepper
1 whole Arctic char fillet (about 1½ pounds/680 g)
1 orange, zested; ½ juiced
A few sprigs fresh thyme, reserve some leaves for serving
2 tablespoons pepitas, toasted, reserved for serving

For the cranberry chutney
2 tablespoons extra-virgin olive oil
1 clove garlic, chopped
1 shallot, finely chopped
A few sprigs fresh thyme, leaves removed and roughly chopped
1 teaspoon minced habanero chile
2 cups (190 g) whole cranberries (if fresh are unavailable, substitute frozen)
¾ cup (180 ml) fresh orange juice, divided, plus more if needed
3 tablespoons turbinado sugar
1 tablespoon orange zest
1 preserved lemon (store bought, or see page 269), rind finely chopped, a handful reserved for
garnish

Make the char: Preheat the oven to 425ºF (220˚C). Spread the squash on a baking sheet; drizzle it with oil and season with salt and pepper. Roast the squash until golden and crisp on one side, about 15 minutes. Using a spatula, flip the squash and cook for another 5 minutes. Reduce the heat to 325ºF (165˚C). Remove the squash from the oven and push it to the perimeter of the baking sheet. Place the Arctic char on the baking sheet; sprinkle it with the orange juice and half of the orange zest. Drizzle the fish lightly with oil, scatter with the thyme sprigs, and season with salt and pepper. Roast until the fish is cooked through, about 20 minutes.

Make the chutney: In a medium saucepan, heat the oil over medium heat. Add the garlic and shallot and sauté until soft and translucent. Add the thyme and chile; sauté 1 minute. Stir in the cranberries, ½ cup (120 ml) of the orange juice, and the sugar. Simmer, stirring occasionally, until the cranberries have burst and the sauce has reduced, 6 to 8 minutes (if your cranberries are frozen, this will take 8 to 10 minutes). Stir in the orange zest, lemon rind, and remaining ¼ cup (60 ml) orange juice. If your chutney seems too thick, thin it with additional juice. Just before serving, garnish the fish with the reserved lemon rind, reserved orange zest, toasted pepitas, and a handful of thyme leaves. Serve the cranberry chutney on the side.