Roasted Trout with Butternut Squash
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and feels fancy without the fuss. Roasted trout with butternut squash is a beautiful combination that celebrates autumn flavors while keeping things simple. Trout is packed with omega 3 fatty acids, which are wonderful for heart health, and the nutty sweetness of roasted butternut squash pairs perfectly with the delicate fish. What I love most is that you prepare everything on one sheet pan, which means minimal cleanup and maximum flavor. Fresh sage and garlic infuse the whole dish with warmth and aroma that will make your kitchen smell incredible.
Ella x
Ingredients
- 4whole trout(gutted and cleaned, about 12 oz each)
- 1butternut squash(peeled and cut into 1-inch cubes)
- 6 tablespoonsolive oil
- 12fresh sage leaves
- 6garlic cloves(thinly sliced)
- 2lemon(1 for zest, 1 halved)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 4 sprigsfresh thyme
- 2 tablespoonsunsalted butter
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat oven to 425°F. Toss butternut squash cubes with 3 tablespoons olive oil, half the sea salt, and black pepper on a large baking sheet. Spread in a single layer and roast for 15 minutes.
Tip: Cut squash into uniform sizes so they cook evenly.
- 2
While squash roasts, pat trout dry with paper towels inside and out. Season cavities and skin generously with remaining salt and pepper.
Tip: Drying the fish ensures crispy skin when pan-searing.
- 3
After 15 minutes, remove squash from oven and stir in sliced garlic, sage leaves, and thyme sprigs. Return to oven for another 15-18 minutes until squash is golden and tender.
Tip: The garlic will toast gently in the residual heat, developing sweet, nutty flavor.
- 4
Heat 3 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter foams.
Tip: The combination of oil and butter prevents burning while adding richness.
- 5
Carefully place trout skin-side down in the hot skillet and cook for 4-5 minutes without moving, until skin is crispy and golden brown.
Tip: Resist the urge to move the fish; this creates the prized crispy exterior.
- 6
Flip trout gently, add remaining butter to the pan, and cook for another 3-4 minutes until flesh is opaque and flakes easily with a fork.
Tip: The butter will baste the top of the fish for added flavor and moisture.
- 7
Squeeze lemon juice over the cooked trout and sprinkle with red pepper flakes and lemon zest.
Tip: The acid brightens the rich flavors of the dish.
- 8
Divide roasted squash mixture among four plates and top each with a whole trout. Drizzle any pan juices around the plate and serve immediately with lemon halves on the side.
Tip: Serve immediately while the trout skin remains at its crispiest.
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