I don’t know if I have mentioned this or not, but I am not fond of cleaning up after I’ve made a meal. I do my best to keep the number of pots and pans to a minimum when cooking. I did a superb job of it when I made this meal. I used one baking pan and since I used parchment paper clean up was a cinch!
I took my butternut squash and put it on a parchment paper lined baking pan. I poured a couple of tablespoons of olive oil over it. I added some fresh rosemary, thyme and sage and a bit of salt. Tossed it all together and pushed it to one side of the pan.
I took another piece of parchment paper and put two pieces of trout on it. I sprinkled them with some ground chipotle and rosemary and drizzled some lime juice over them. I folded the parchment paper around it and put it on the other side of the baking pan.
I baked them together for about 45 minutes at 375 degrees. I like my veggies to still be a bit firm. So if you want yours well done, I suggest cooking the squash about 15 minutes or so first then putting the fish on. Oh, and however long you cook it, turn the squash halfway through the cooking.