Butternut Squash and Trout Bake with Fresh Salsa recipe
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Ingredients
- 2 tomatoes, finely chopped ⅓ 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 1 tablespoon olive oil 2 tablespoons finely chopped fresh dill, or to taste 2 (4 ounce) fillets rainbow trout 1 teaspoon olive oil, or as needed 2 tablespoons finely chopped fresh dill, or to taste
Nutrition Info
- 533.5 caloriescarbohydrate: 69.8 gcholesterol: 93.8 mgfat: 21 gfiber: 12.9 gprotein: 26.1 gsaturatedFat: 3.5 gservingSize: -sodium: 100.7 mgsugar: 16.7 gtransFat: : -unsaturatedFat: : -
Directions Butternut Squash and Trout Bake with Fresh Salsa
Directions
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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.