SERVES 4
FOR THE ARCTIC CHAR
1 acorn squash, halved and cut into 1-inch-thick half moons
Extra-virgin olive oil, for drizzling
Salt and freshly cracked pepper
1 whole Arctic char fillet (about 1½ pounds)
1 orange, zested; ½juiced
A few sprigs fresh thyme, some leaves reserved for serving
2 tablespoons pepitas, toasted, reserved for serving
FOR THE 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 whole cranberries (if fresh are unavailable, substitute frozen)
¾ cup fresh orange juice, divided, plus more if needed
3 tablespoons turbinado sugar
1 tablespoon orange zest
1 preserved lemon rind finely chopped, a handful reserved for garnish