Prep the ingredients: Preheat oven to 400 degrees. Trim and halve the Brussels sprouts lengthwise. Strip the thyme leaves from the stems and roughly chop the leaves.

Boil the squash: Place the butternut squash in a medium pot with a large pinch of salt and enough water to cover. Bring to a boil for 20-25 minutes, until fork-tender.

Roast the Brussels sprouts: Meanwhile, toss the Brussels sprouts on a baking sheet with 1 tablespoon oil and a pinch of salt and pepper. Place in the oven to roast for 20-25 minutes, tossing halfway through cooking, until golden brown and tender.

Make the maple-balsamic glaze: In a small bowl, combine 1 tablespoon maple syrup, 1 tablespoon balsamic, and the thyme. Season with salt and pepper. HINT: Save the remaining maple syrup for breakfast!

Mash the squash: When the butternut squash is fork-tender, drain, reserving 1/2 cup cooking liquid. Return the squash to the same pot, then mash with a fork or potato masher until smooth. Mix in 1 tablespoon sour cream and as much reserved cooking liquid as is necessary to achieve a creamy consistency. Season with salt and pepper, then cover and keep warm until the rest of the meal is ready.

Cook the Cod: Heat 1 teaspoon oil in a medium pan over medium heat. Season the cod on all sides with salt and pepper. Add the cod to the pan and cook 2-3 minutes on the first side. Carefully flip the fish, then pour the maple-balsamic glaze over top. Cook the cod for another 2-3 minutes, continually spooning the glaze over the fish, until cooked through and opaque in the middle.

Plate the butternut mash and roasted Brussels sprouts, then top with the maple-balsamic glazed cod. Drizzle any remaining glaze over the cod and enjoy!