It's ideal.
1 1" piece ginger, peeled, finely chopped1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher saltKosher saltSquash PuréeHeat oil in a large Dutch oven or other heavy pot over medium. Cook shallot, garlic, and ginger, stirring often, until shallot is softened and translucent, about 3 minutes. Add miso and cook, stirring, 1 minute. Add squash, salt, maple syrup , and 4 cups water and stir to combine. Bring to a boil, then reduce heat and cover pot.
Cook until squash is very tender, 20–25 minutes.Do ahead:Cod and assemblyBring squash purée to a simmer over medium heat . Season cod lightly with salt. Reduce heat to low and place cod in sauce . Cover pot and cook cod, turning over halfway through, until fish is opaque throughout and flakes easily with a fork, 15–17 minutes. Remove pot from heat and gently stir lemon juice into sauce.Divide rice among bowls and ladle cod and sauce over.
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