Butternut Squash And Trout Bake With Fresh Salsa

• 2 tomatoes, finely chopped
• 1/3 cup finely chopped red onion
• 2 tablespoons chopped fresh cilantro
• 1 jalapeno pepper, finely chopped
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 butternut squash, halved lengthwise and seeded
• 1 tablespoon olive oil
• 2 tablespoons finely chopped fresh dill, or to taste
• 2 (4 ounce) fillets rainbow trout
• 1 teaspoon olive oil, or as needed
• 2 tablespoons finely chopped fresh dill, or to taste

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.

tomatoes, red onion, fresh cilantro, pepper, lemon juice, olive oil, butternut squash, olive oil, fresh dill, trout, olive oil, fresh dill

Taken from www.allrecipes.com/recipe/222200/butternut-squash-and-trout-bake-with-fresh-salsa/ (may not work)