Butternut Squash and Trout Bake with Fresh Salsa
Ingredients1 h 30 m servings 534
- Preheat an oven to 450 degrees F (230 degrees C). Line a large baking sheet with aluminum foil.
- Combine tomatoes, red onion, cilantro, jalapeno pepper, lemon juice, and 1 tablespoon olive oil in a bowl. Place squash halves on a baking sheet. Fill butternut squash cavities with tomato salsa mixture, reserving about 2 tablespoons of salsa for garnish. Brush cut surfaces of squash with 1 tablespoon olive oil. Sprinkle squash with 2 tablespoons of dill.
- Bake squash in the preheated oven until almost tender, about 45 minutes.
- Remove baking sheet from oven; place trout fillets onto baking sheet, brush with 1 teaspoon olive oil, and sprinkle with remaining 2 tablespoons dill. Return to oven and bake until trout fillets are opaque and fish flakes easily with a fork, about 15 more minutes. Serve fillets on top of squash halves, served with reserved salsa.
Per Serving: 534 calories; 21 69.8 26.1 94 101 Full nutrition
ReviewsRead all reviews 5
This is a great recipe. The only thing i changed is I baked the trout for 10 minutes and then panfried it for the colour and to make it crispy. Next time, i would peel the squash as well. i wo...
This is a really good dish, the flavor of the fish squash and salsa combined was great. I was really full afterwards because the squash was so big. Will definitely add to my list of Paleo friend...
We just ate this for dinner tonight. All we had was cold smoked trout slices, but i still added the oil and fresh dill and put the slices in the oven at 300 for 5-7 minutes. I was really skeptic...
I did make it with some salmon fillets instead of trout. I think it would be good with most fish, you would just have to minor adjustments for cooking the fish. I was in a hurry and instead of...