Grilled Trout with Roasted Butternut Squash, Pecans,and Celery Leaf Pesto

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 3 cups butternut squash peeled cut into 1-inch cubes ( 1 small)
• 1 cup celery leaves 
• 0.5 cup flat-leaf parsley leaves fresh
• 2 sprigs thyme leaves fresh
• 3 cloves garlic divided
• 0.8 teaspoons kosher salt divided
• 1.5 tablespoons juice of lemon fresh
• 1 cup olive oil divided
• 0.5  pecan halves toasted
• 24 ounce trout filets 
• 1 cup onion yellow sliced ()

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• grill

Directions

1. Preheat oven to 37
2. Combine squash and thyme in a medium bowl. Crush 1 garlic clove; add to squash mixture.
3. Drizzle with 1 tablespoon oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Arrange squash mixture in a single layer on a baking sheet; bake at 375 for 40 minutes or until squash is tender; stirring occasionally.
4. Prepare grill.
5. Place 1 garlic clove in a mini food processor; process until finely chopped.
6. Add 2 tablespoons oil, celery leaves, parsley, juice, and 1/8 teaspoon salt; process until finely chopped.
7. Sprinkle 1/4 teaspoon salt and remaining 1/4 teaspoon pepper evenly over trout fillets.
8. Brush fillets with 1 teaspoon oil.
9. Place fillets, skin side down, on a grill rack; grill 5 minutes or until fish flakes easily when tested with a fork. Keep warm.
10. Slice remaining clove of garlic.
11. Heat a large skillet over high heat; add remaining 2 teaspoons oil.
12. Add sliced garlic, onion, and remaining 1/8 teaspoon salt; cook 2 minutes or until onions begin to brown.
13. Add squash mixture; cook 2 minutes or until hot. Stir in pecans; cook 1 minute. Divide squash mixture evenly among 4 plates; top each with a trout fillet. Spoon 2 tablespoons pesto over each trout fillet.