Butternut Squash And Trout Bake With Fresh Salsa Recipes
BUTTERNUT SQUASH AND TROUT BAKE WITH FRESH SALSA
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.
Provided by lizo5797
Time 1h30m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Line a large baking sheet with aluminum foil.
- 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.
- Bake squash in the preheated oven until almost tender, about 45 minutes.
- 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.
Nutrition Facts : Calories 533.5 calories, Carbohydrate 69.8 g, Cholesterol 93.8 mg, Fat 21 g, Fiber 12.9 g, Protein 26.1 g, SaturatedFat 3.5 g, Sodium 100.7 mg, Sugar 16.7 g
BUTTERNUT SQUASH AND TROUT BAKE WITH FRESH SALSA
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.
Provided by lizo5797
Categories Fish Recipes
Time 1h30m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Line a large baking sheet with aluminum foil.
- 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.
- Bake squash in the preheated oven until almost tender, about 45 minutes.
- 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.
Nutrition Facts : Calories 533.5 calories, Carbohydrate 69.8 g, Cholesterol 93.8 mg, Fat 21 g, Fiber 12.9 g, Protein 26.1 g, SaturatedFat 3.5 g, Sodium 100.7 mg, Sugar 16.7 g
BUTTERNUT SQUASH AND TROUT BAKE WITH FRESH SALSA
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.
Provided by lizo5797
Categories Fish Recipes
Time 1h30m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Line a large baking sheet with aluminum foil.
- 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.
- Bake squash in the preheated oven until almost tender, about 45 minutes.
- 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.
Nutrition Facts : Calories 533.5 calories, Carbohydrate 69.8 g, Cholesterol 93.8 mg, Fat 21 g, Fiber 12.9 g, Protein 26.1 g, SaturatedFat 3.5 g, Sodium 100.7 mg, Sugar 16.7 g
BUTTERNUT SQUASH AND TROUT BAKE WITH FRESH SALSA
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.
Provided by lizo5797
Categories Fish Recipes
Time 1h30m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Line a large baking sheet with aluminum foil.
- 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.
- Bake squash in the preheated oven until almost tender, about 45 minutes.
- 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.
Nutrition Facts : Calories 533.5 calories, Carbohydrate 69.8 g, Cholesterol 93.8 mg, Fat 21 g, Fiber 12.9 g, Protein 26.1 g, SaturatedFat 3.5 g, Sodium 100.7 mg, Sugar 16.7 g
BUTTERNUT SQUASH AND TROUT BAKE WITH FRESH SALSA
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.
Provided by lizo5797
Categories Fish Recipes
Time 1h30m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Line a large baking sheet with aluminum foil.
- 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.
- Bake squash in the preheated oven until almost tender, about 45 minutes.
- 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.
Nutrition Facts : Calories 533.5 calories, Carbohydrate 69.8 g, Cholesterol 93.8 mg, Fat 21 g, Fiber 12.9 g, Protein 26.1 g, SaturatedFat 3.5 g, Sodium 100.7 mg, Sugar 16.7 g
BUTTERNUT SQUASH SOUP WITH TOMATO SALSA
Creamy squash makes good soup with very few ingredients. Select a really good store bought salsa for this soup and add a sprinkling of chopped fresh oregano or marjoram as a garnish.
Provided by TishT
Categories Onions
Time 1h20m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425°F Place the squash on a baking sheet and brush with some of the oil and roast for 25 minutes.
- Reduce the temperature to 375F and cook for 20-25 minutes more or until the squash is tender.
- Heat the remaining oil in a large heavy pan and cook the onions over a low heat for about 10 minutes or until softened.
- Meanwhile, scoop the squash out of the skin, adding it to the pan.
- Pour in 5 cups of water and stir in salt and plenty of black pepper.
- Bring to boil, cover and simmer for 10 minutes.
- Cool the soup slightly, then process it in a blender or food processor to a smooth puree.
- Alternatively press the soup through a fine sieve with a back of a spoon.
- Reheat without boiling, then ladle it into warmed bowls.
- Top each serving with a spoonful of salsa and serve.
Nutrition Facts : Calories 334.4, Fat 17.3, SaturatedFat 2.4, Sodium 219.5, Carbohydrate 47.4, Fiber 8.1, Sugar 10.8, Protein 4.4
BAKED BUTTERNUT SQUASH
Take advantage of fabulous fall produce and roast this scrumptious side. Lightly seasoned with cinnamon, nutmeg and brown sugar, this is my favorite baked butternut squash recipe-it could almost be dessert! -Heidi Vawdrey, Riverton, Utah
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Mix seasoning ingredients. Halve squash lengthwise; remove and discard seeds. Place squash in an 11x7-in. baking dish coated with cooking spray. Brush with melted butter; sprinkle with seasonings. , Place 2 teaspoons brown sugar in the cavity of each half. Sprinkle remaining brown sugar over cut surfaces., Bake, covered, 40 minutes. Uncover; bake until squash is tender, about 20 minutes.
Nutrition Facts : Calories 120 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 136mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
SALSA SQUASH
"You can't beat this combination of sweet squash, zippy salsa and eye-catching orange color for a deliciously different and fun side dish," assures Marilyn Young of Riverside, Ohio.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring 1 in. of water to a boil; place squash in a steamer basket over water. Reduce heat; cover and steam for 10-15 minutes or until tender., Meanwhile, in a large saucepan, saute onion and garlic in butter until tender. Stir in the salsa, salt and squash cubes. Spoon half of the mixture into a greased 1-qt. baking dish. Sprinkle with 1/4 cup of cheese. Top with the remaining squash mixture. , Cover and bake at 400° for 15 minutes. Uncover; top with remaining cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 272 calories, Fat 14g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 1200mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 10g fiber), Protein 8g protein.
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