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

Grilled Trout with Roasted Butternut Squash, Pecans,and Celery Leaf Pesto
Grilled Trout with Roasted Butternut Squash, Pecans,and Celery Leaf Pesto is a gluten free, dairy free, and primal main course. This recipe serves 4. One serving contains 376 calories, 37g of protein, and 17g of fat. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes about 40 minutes. Head to the store and pick up pepper, kosher salt, lemon juice, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

1
Preheat oven to 37
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OvenOven
2
Combine squash and thyme in a medium bowl. Crush 1 garlic clove; add to squash mixture.
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Whole Garlic ClovesWhole Garlic Cloves
SquashSquash
ThymeThyme
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BowlBowl
3
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.
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PepperPepper
SquashSquash
SaltSalt
Cooking OilCooking Oil
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Baking SheetBaking Sheet
OvenOven
4
Prepare grill.
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GrillGrill
5
Place 1 garlic clove in a mini food processor; process until finely chopped.
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Whole Garlic ClovesWhole Garlic Cloves
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Food ProcessorFood Processor
6
Add 2 tablespoons oil, celery leaves, parsley, juice, and 1/8 teaspoon salt; process until finely chopped.
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Celery LeavesCelery Leaves
ParsleyParsley
JuiceJuice
SaltSalt
Cooking OilCooking Oil
7
Sprinkle 1/4 teaspoon salt and remaining 1/4 teaspoon pepper evenly over trout fillets.
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Trout FilletsTrout Fillets
PepperPepper
SaltSalt
8
Brush fillets with 1 teaspoon oil.
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Cooking OilCooking Oil
9
Place fillets, skin side down, on a grill rack; grill 5 minutes or until fish flakes easily when tested with a fork. Keep warm.
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FishFish
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GrillGrill
10
Slice remaining clove of garlic.
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GarlicGarlic
CloveClove
11
Heat a large skillet over high heat; add remaining 2 teaspoons oil.
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Frying PanFrying Pan
12
Add sliced garlic, onion, and remaining 1/8 teaspoon salt; cook 2 minutes or until onions begin to brown.
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GarlicGarlic
OnionOnion
SaltSalt
13
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.
Ingredients you will need
Trout FilletsTrout Fillets
PecansPecans
SquashSquash
PestoPesto
DifficultyHard
Ready In40 m.
Servings4
Health Score100
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