• 4servings
  • 508calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups peeled butternut squash, cut into 1-inch cubes (about 1 small)

  2. 2 sprigs fresh thyme

  3. 3 cloves garlic, divided

  4. 1 cup olive oil, divided

  5. 1 cup celery leaves

  6. 1/2 cup fresh flat-leaf parsley leaves

  7. 1 1/2 tablespoons fresh lemon juice

  8. 3/4 teaspoons kosher salt, divided

  9. 1/2 teaspoon freshly ground black pepper, divided

  10. 4 (6-ounce) trout filets

  11. 1 cup sliced yellow onion (about 1/2 a large)

  12. 1/2 pecan halves, toasted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°.

  2. Combine squash and thyme in a medium bowl. Crush 1 garlic clove; add to squash mixture. Drizzle with 1 tablespoon oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Arrange squash mixture in a single layer on a baking sheet; bake at 375° for 40 minutes or until squash is tender; stirring occasionally.

  3. Prepare grill.

  4. Place 1 garlic clove in a mini food processor; process until finely chopped. Add 2 tablespoons oil, celery leaves, parsley, juice, and 1/8 teaspoon salt; process until finely chopped.

  5. Sprinkle 1/4 teaspoon salt and remaining 1/4 teaspoon pepper evenly over trout fillets. Brush fillets with 1 teaspoon oil. Place fillets, skin side down, on a grill rack; grill 5 minutes or until fish flakes easily when tested with a fork. Keep warm.

  6. Slice remaining clove of garlic. Heat a large skillet over high heat; add remaining 2 teaspoons oil. Add sliced garlic, onion, and remaining 1/8 teaspoon salt; cook 2 minutes or until onions begin to brown. Add squash mixture; cook 2 minutes or until hot. Stir in pecans; cook 1 minute. Divide squash mixture evenly among 4 plates; top each with a trout fillet. Spoon 2 tablespoons pesto over each trout fillet.


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