Sig's Butternut Squash and Rhubarb Sauce

First wash your fish under cold running water, pat dry with a kitchen paper towel, set aside.

Peel and chop the butternut squash and rhubarb into mouth size pieces. Add the squash into a pot and with a little water and simmer until they are almost cooked. Drain and add into a large pan with the rhubarb. Heat through

Add the peanut butter and hazelnut milk

Simmer gently, in the meantime cook your fish to your liking, fry,steam or bake it. When cooked pour the sauce over the fish. I served this with steamed salt potatoes and garden peas with some scallops on the side.