Butternut Squash and Trout Bake with Fresh Salsa

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.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 534 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh cilantro
• 1 jalapeno pepper, finely chopped
• 1 teaspoon olive oil, or as needed
• ⅓ cup finely chopped red onion
• 2 tomatoes, finely chopped
• 1 butternut squash, halved lengthwise and seeded
• 2 tablespoons finely chopped fresh dill, or to taste
• 2 (4 ounce) fillets rainbow trout

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.