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Butternut Squash and Trout Bake with Fresh Salsa
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Baked butternut squash with salsa and trout - a delicious and satisfying meal for two.
Ingredients:
  • 2 tomatoes, finely chopped
  • 0.33333334326744 cup finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 jalapeno pepper, finely chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 butternut squash, halved lengthwise and seeded
  • 2 tablespoons finely chopped fresh dill, or to taste
  • 2 (4 ounce) fillets rainbow trout
  • 1 teaspoon olive oil, or as needed
Instructions:
  • Preheat the oven to 450 degrees F (230 degrees C) and line a large baking sheet with aluminum foil.
  • In a bowl, mix together tomatoes, red onion, cilantro, jalapeno pepper, lemon juice, and 1 tablespoon olive oil. Place squash halves on a baking sheet. Fill butternut squash cavities with tomato salsa mixture, keeping 2 tablespoons of salsa aside for garnish. Brush the cut surfaces of squash with another tablespoon of olive oil. Sprinkle squash with dill.
  • Roast the squash in the preheated oven until it's nearly tender, for about 45 minutes.
  • 1. Take out the hot baking sheet from the oven. Place trout fillets on it, brush with 1 teaspoon olive oil, and sprinkle with the remaining 2 tablespoons dill. Bake until trout is opaque and flakes easily with a fork, approximately 15 minutes. Serve over squash halves with the reserved salsa.

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