Grilled Trout With Roasted Butternut Squash, Pecans

Name: Grilled Trout With Roasted Butternut Squash, Pecans,And Celery Leaf Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups peeled butternut squash, cut into 1-inch cubes (about 1 small); 2 sprigs fresh thyme; 3 cloves garlic, divided; 1 cup olive oil, divided; 1 cup celery leaves; 1/2 cup fresh flat-leaf parsley leaves; 1 1/2 tablespoons fresh lemon juice; 3/4 teaspoons kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 4 (6-ounce) trout filets; 1 cup sliced yellow onion (about 1/2 a large); 1/2 pecan halves, toasted

Servings: persons

3 cups peeled butternut squash, cut into 1-inch cubes (about 1 small)
2 sprigs fresh thyme
3 cloves garlic, divided
1 cup olive oil, divided
1 cup celery leaves
1/2 cup fresh flat-leaf parsley leaves
1 1/2 tablespoons fresh lemon juice
3/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) trout filets
1 cup sliced yellow onion (about 1/2 a large)
1/2 pecan halves, toasted

1
Preheat oven to 375u00b0.
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 375u00b0 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.

1890

kcal

Calories

207

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups peeled butternut squash, cut into 1-inch cubes (about 1 small), 2 sprigs fresh thyme, 3 cloves garlic, divided, 1 cup olive oil, divided, and more.

Yes, Grilled Trout With Roasted Butternut Squash, Pecans,And Celery Leaf Pesto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Trout With Roasted Butternut Squash, Pecans,And Celery Leaf Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions