Fill a pot 1/3 of the way with salted water and bring to a boil. Add butternut squash and simmer until soft and easily pierced with a fork, about one hour.

Drain butternut squash in a colander and press down to remove excess water. Transfer to a food processor together with thyme and salt. While food processor is running, slowly drizzle in olive oil. Continue blending for 10 to 15 minutes, until it reaches a very creamy consistency.

Pat fish dry. Season with salt and pepper and dust entire fillet with truffle zest.

Heat truffle oil in a skillet and add fresh thyme. When oil is hot, sear fish for four to five minutes per side, until cooked through.

Set aside and let cool.

Heat oil in a large skillet. When oil is hot, add greens and sauté for five minutes.

Season with salt and pepper, then cover and reduce heat to low. Let steam for another five minutes until wilted.

Plate butternut squash and use the back of a large spoon to create a half-moon shaped swirl.

Carefully plate wilted greens over mash and top with pan-seared fish and roasted radishes.

To finish, sprinkle with pistachios, Maldon salt, and parsley or microgreens.