Tuesday, October 30, 2007

Baked Trout with Mashed Butternut Squash

This meal does not look very pretty, but it was tasty and healthy. I used roasted squash that I had previously frozen.

Baked Trout
-1 whole trout per person
-lemon slices
-salt and pepper to taste

Season the interior of the cleaned fish with salt and pepper and lay lemon slices inside. Bake on 350 until the flesh flakes, about 20-35 minutes. Serve with tartar sauce or pesto.

Mashed Butternut Squash
-1 butternut squash
-1/2 cup cream
-2 tb butter
-1/2 ts nutmeg
-salt and pepper to taste

Halve the squash and scrape out the seeds. Season with salt, pepper and a bit of olive oil. Roast, covered until the fork slides easily into the flesh, about 45 mins to an hour. Remove flesh from skin and put in a a saucepan with the rest of the ingredients. Puree with an immersion blender for a smooth mash, or mash with a masher for a chunkier texture.

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