Heat oven to 450°F
Cut the onion into 2 inch pieces. Cut both squash and sweet potato into 2 inch cubes.
On a large baking sheet, toss the vegetables and the garlic in a tablespoon of the olive oil.
Spread out into a single layer then season with salt and pepper.
Roast the vegetables for about 25 minutes, until they start to brown, rotating the baking sheet half way through the baking time.
Remove from the oven and top with the baby spinach, drizzle with a tablespoon of olive oil and return to the oven for 2 minutes, just long enough for the spinach to wilt down.
Season both sides of the cod fillets with the dried oregano, salt and pepper.
Dredge the cod fillets in the flour.
Heat a tablespoon of the olive oil in a non-stick skillet to medium high then add the cod cooking until lightly golden on the outside, about 5 minutes per side.
Plate with the cod atop a bed of the roasted vegetables
