Butternut Squash and Trout Bake with Fresh Salsa

Butternut Squash and Trout Bake with Fresh Salsa

3 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Recipe by  lizo5797

“This is something a friend of mine showed me. It's super easy, not to mention delicious. I try to eat according to the paleolithic diet and this fits wonderfully. The portions are quite large, so it can easily feed more than 2 or you can have some for lunch the next day. Feel free to change amounts according to taste, especially in regards to the onion, cilantro, lemon juice and olive oil.”

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Adjust Servings

Original recipe yields 2 servings



  1. Preheat an oven to 450 degrees F (230 degrees C). Line a large baking sheet with aluminum foil.
  2. Combine tomatoes, red onion, cilantro, jalapeno pepper, lemon juice, and 1 tablespoon olive oil in a bowl. Place squash halves on a baking sheet. Fill butternut squash cavities with tomato salsa mixture, reserving about 2 tablespoons of salsa for garnish. Brush cut surfaces of squash with 1 tablespoon olive oil. Sprinkle squash with 2 tablespoons of dill.
  3. Bake squash in the preheated oven until almost tender, about 45 minutes.
  4. Remove baking sheet from oven; place trout fillets onto baking sheet, brush with 1 teaspoon olive oil, and sprinkle with remaining 2 tablespoons dill. Return to oven and bake until trout fillets are opaque and fish flakes easily with a fork, about 15 more minutes. Serve fillets on top of squash halves, served with reserved salsa.

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Reviews (3)

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This is a really good dish, the flavor of the fish squash and salsa combined was great. I was really full afterwards because the squash was so big. Will definitely add to my list of Paleo friendly staples.



We just ate this for dinner tonight. All we had was cold smoked trout slices, but i still added the oil and fresh dill and put the slices in the oven at 300 for 5-7 minutes. I was really skeptical at first, but i figured if we try it the way you told us to, we could blame you if it was weird. But it wasn't weird at all, it leaned more towards interesting. The squash itself was warm and nurturing, of course. But the salsa gave it kick and brightened up the trout at the same time. It worked! Excellent dinner. Boyfriend is stuffed and girlfriend is happy :) Thanks for the recipe!

Maria Schembri

Maria Schembri

This is a great recipe. The only thing i changed is I baked the trout for 10 minutes and then panfried it for the colour and to make it crispy. Next time, i would peel the squash as well. i would definitely make this again!! It was delicious and my family loved it too.

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Amount Per Serving (2 total)

  • Calories
  • 534 cal
  • 27%
  • Fat
  • 21 g
  • 32%
  • Carbs
  • 69.8 g
  • 23%
  • Protein
  • 26.1 g
  • 52%
  • Cholesterol
  • 94 mg
  • 31%
  • Sodium
  • 101 mg
  • 4%

Based on a 2,000 calorie diet



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Butternut Squash Bake


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Butternut Squash Paleo 'Porridge'