Grilled Trout with Butternut Squash and Sage Brown Butter

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F). While the grill heats, toss the butternut squash cubes with 2 tablespoons of olive oil, half the salt, and a quarter teaspoon of black pepper in a bowl.

   Tip: Starting the grill early ensures even cooking temperature throughout grilling.

2. 2

   Spread the seasoned squash on a piece of aluminum foil, then place directly on the grill grates away from direct flame. Close the lid and roast for 25-30 minutes, stirring occasionally, until the squash is golden and fork-tender.

   Tip: Using foil prevents the squash from falling through the grates and promotes even cooking.

3. 3

   While the squash cooks, pat the trout fillets dry with paper towels. Brush both sides lightly with the remaining olive oil and season generously with salt and pepper. Place a thyme sprig on top of each fillet.

   Tip: Drying the fish helps the skin crisp up beautifully on the grill.

4. 4

   Once the squash has about 10 minutes remaining, place the trout fillets skin-side down on a well-oiled grill grate directly over medium-high heat. Grill for 5-6 minutes without moving them, then gently flip and cook for another 3-4 minutes until the flesh flakes easily.

   Tip: Avoid moving the fish around—let the skin develop a crispy exterior for the best texture.

5. 5

   In a small saucepan over medium heat, melt 4 tablespoons of butter with the minced garlic. Cook for 2 minutes until fragrant, then add the sage leaves. Continue cooking until the butter turns golden brown and the sage is crispy, about 3-4 minutes.

   Tip: Watch the butter carefully to prevent burning; browned butter develops a nutty, complex flavor.

6. 6

   Remove the sage brown butter from heat and stir in the apple cider vinegar and remaining salt and pepper. Squeeze the juice from the lemon halves into the sauce and stir well.

   Tip: The acidity from the vinegar and lemon brightens the rich butter sauce beautifully.

7. 7

   Transfer the grilled squash to a serving platter and carefully place the trout fillets on top or alongside. Drizzle the warm sage brown butter sauce over everything, reserving a few crispy sage leaves for garnish.

   Tip: Plate while everything is still warm to ensure the sauce coats the fish and squash evenly.

8. 8

   Serve immediately, garnishing with additional fresh thyme if desired. Accompany with crusty bread to soak up the remaining sage brown butter sauce.

   Tip: This dish is best enjoyed fresh off the grill while the flavors and textures are at their peak.