Butternut Squash And Trout Bake With Fresh Salsa Recipes

BUTTERNUT SQUASH AND TROUT BAKE WITH FRESH SALSA

Butternut Squash and Trout Bake with Fresh Salsa image

This is something a friend of mine showed me. It's super easy, not to mention delicious. I try to eat according to the paleolithic diet and this fits wonderfully. The portions are quite large, so it can easily feed more than 2 or you can have some for lunch the next day. Feel free to change amounts according to taste, especially in regards to the onion, cilantro, lemon juice and olive oil.

Provided by lizo5797

Categories Seafood Fish

Time 1h30m

Yield 2

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 533.5 calories, Carbohydrate 69.8 g, Cholesterol 93.8 mg, Fat 21 g, Fiber 12.9 g, Protein 26.1 g, SaturatedFat 3.5 g, Sodium 100.7 mg, Sugar 16.7 g

BUTTERNUT SQUASH AND TROUT BAKE WITH FRESH SALSA

Butternut Squash and Trout Bake with Fresh Salsa image

This is something a friend of mine showed me. It's super easy, not to mention delicious. I try to eat according to the paleolithic diet and this fits wonderfully. The portions are quite large, so it can easily feed more than 2 or you can have some for lunch the next day. Feel free to change amounts according to taste, especially in regards to the onion, cilantro, lemon juice and olive oil.

Provided by lizo5797

Categories Fish Recipes

Time 1h30m

Yield 2

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 533.5 calories, Carbohydrate 69.8 g, Cholesterol 93.8 mg, Fat 21 g, Fiber 12.9 g, Protein 26.1 g, SaturatedFat 3.5 g, Sodium 100.7 mg, Sugar 16.7 g

BUTTERNUT SQUASH AND TROUT BAKE WITH FRESH SALSA

Butternut Squash and Trout Bake with Fresh Salsa image

This is something a friend of mine showed me. It's super easy, not to mention delicious. I try to eat according to the paleolithic diet and this fits wonderfully. The portions are quite large, so it can easily feed more than 2 or you can have some for lunch the next day. Feel free to change amounts according to taste, especially in regards to the onion, cilantro, lemon juice and olive oil.

Provided by lizo5797

Categories Fish Recipes

Time 1h30m

Yield 2

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 533.5 calories, Carbohydrate 69.8 g, Cholesterol 93.8 mg, Fat 21 g, Fiber 12.9 g, Protein 26.1 g, SaturatedFat 3.5 g, Sodium 100.7 mg, Sugar 16.7 g

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