Grilled Trout with Butternut Squash and Sage Brown Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something that feels elegant but comes together in less than an hour. Trout is wonderfully lean and packed with omega 3 fatty acids that are great for your heart, and pairing it with roasted butternut squash creates a complete meal that's both nourishing and satisfying. The best part? Everything cooks on one pan, which means minimal cleanup after dinner. The sage brown butter ties everything together with a nutty, herbaceous flavor that makes you feel like you spent all day in the kitchen, even though you didn't. Trust me, this one will become a regular in your rotation.
Ella x
Ingredients
- 4whole trout fillets(6 oz each, skin on)
- 1½ poundsbutternut squash(peeled and cubed into 1-inch pieces)
- 6 tablespoonsunsalted butter(divided)
- 12fresh sage leaves(whole leaves)
- 3 tablespoonsolive oil
- 1lemon(halved)
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 4fresh thyme sprigs
- 1 tablespoonapple cider vinegar
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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