Butternut Squash and Trout Bake with Fresh Salsa Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 2, 2014
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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Photo by Maria Schembri

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada
Reviewed: Jan. 2, 2014
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.
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Reviewed: Oct. 9, 2012
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!
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Cooking Level: Expert

Home Town: Effingham, Illinois, USA
Living In: Louisville, Kentucky, USA

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