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

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.

No additional tips available.

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

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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.

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

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