Name: Butternut Squash and Trout Bake with Fresh Salsa
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: Tomatoes, finely chopped - 2; Finely chopped red onion - ⅓ cup; Chopped fresh cilantro - 2 tablespoons; Jalapeno pepper, finely chopped - 1; Lemon juice - 1 tablespoon; Olive oil - 1 tablespoon; Butternut squash, halved lengthwise and seeded - 1; Olive oil - 1 tablespoon; Finely chopped fresh dill, or to taste - 2 tablespoons; Rainbow trout - 2 (4 ounce) fillets; Olive oil, or as needed - 1 teaspoon; Finely chopped fresh dill, or to taste - 2 tablespoons

Ingredients for - Butternut Squash and Trout Bake with Fresh Salsa

1. Tomatoes, finely chopped 2

2. Finely chopped red onion ⅓ cup

3. Chopped fresh cilantro 2 tablespoons

4. Jalapeno pepper, finely chopped 1

5. Lemon juice 1 tablespoon

6. Olive oil 1 tablespoon

7. Butternut squash, halved lengthwise and seeded 1

8. Olive oil 1 tablespoon

9. Finely chopped fresh dill, or to taste 2 tablespoons

10. Rainbow trout 2 (4 ounce) fillets

11. Olive oil, or as needed 1 teaspoon

12. Finely chopped fresh dill, or to taste 2 tablespoons

How to cook deliciously - Butternut Squash and Trout Bake with Fresh Salsa

1 . Stage

Preheat an oven to 450 degrees F (230 degrees C). Line a large baking sheet with aluminum foil.

2 . Stage

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.

3 . Stage

Bake squash in the preheated oven until almost tender, about 45 minutes.

4 . Stage

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.