Butternut Squash and Trout Bake with Fresh Salsa

4.4
(8)
6 Reviews
3 Photos

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.

Submitted by lizo5797
Published on June 18, 2020
3
Prep Time:
30 mins
Cook Time:
1 hr
Total Time:
1 hr 30 mins
Servings:
2
Yield:
2 servings
Jump to Nutrition Facts

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

Directions

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

  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.

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

  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.

Nutrition Facts (per serving)

534 Calories
21g Fat
70g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 534
% Daily Value *
Total Fat 21g 27%
Saturated Fat 4g 18%
Cholesterol 94mg 31%
Sodium 101mg 4%
Total Carbohydrate 70g 25%
Dietary Fiber 13g 46%
Total Sugars 17g
Protein 26g 52%
Vitamin C 142mg 157%
Calcium 305mg 23%
Iron 5mg 28%
Potassium 2670mg 57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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