Really delicious dinner tonight! John roasted the Chilean sea bass in the oven at 400F for 15 minutes and it was perfect.
Earlier in the day he split the butternut squash longitudinally for me and I scored the flesh sides, sprayed it with some olive oil and dusted on some nutmeg and salt. I baked it at 425F for about 50 minutes until a knife pierced it easily. I scraped out the cooked flesh and mashed it with a bit of butter. Now it was ready to just be reheated at dinner time.
Finally I steamed the beans in the afternoon for 2 minutes to par-cook them. When the fish was almost ready the beans went into a sauté pan with a teaspoon of butter and some pine nuts to finish cooking.
Doing some prep early in the day works really well for me. It makes dinner time a snap.