- 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
- calories 508
- fat 31.8 g
- satfat 5.3 g
- monofat 17.6 g
- polyfat 7.3 g
- protein 38.6 g
- carbohydrate 18.8 g
- fiber 4.2 g
- cholesterol 100 mg
- iron 2.3 mg
- sodium 431 mg
- calcium 204 mg
How to Make It
Preheat oven to 375°.
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 375° for 40 minutes or until squash is tender; stirring occasionally.
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.
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.
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.