Grilled Trout with Roasted Butternut Squash, Pecans,and Celery Leaf Pesto

Photo: Lee Harrelson

Yield: Serves 4
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 32 Minutes
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 508
  • Fat: 31.8g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 17.6g
  • Polyunsaturated fat: 7.3g
  • Protein: 38.6g
  • Carbohydrate: 18.8g
  • Fiber: 4.2g
  • Cholesterol: 100mg
  • Iron: 2.3mg
  • Sodium: 431mg
  • Calcium: 204mg


  • 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. 1. Preheat oven to 375°. 
  2. 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 375° for 40 minutes or until squash is tender; stirring occasionally.
  3. 3. Prepare grill.
  4. 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. 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. 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.
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