This week's Tin Fish recipe pairs Fishwife Smoked rainbow trout with mashed spiced roasted acorn squash & caramelized onions.
What you'll need for this Tin Fish Trout Recipe
- Fishwife Smoked Rainbow Trout
- Acorn Squash
- Acorn Squash Seeds
- Olive Oil
- Kosher Salt
- Yellow Onion
- Butter
- Balsamic Vinegar
- Maple Syrup or Honey
- Lemon Juice
- Cumin
- Paprika
How to make this Tin Fish Trout recipe
- Preheat oven to 350 degrees F. Prepare a baking sheet with foil, then toss the cut acorn squash (you can leave skin on) with 1 tablespoon olive oil. Bake for 40-45 minutes, or until the squash is soft.
- Meanwhile, clean and dry the seeds and place on a separate prepared baking sheet and toss with remaining olive oil and salt. Roast for 8-10 minutes or until toasted brown. Remove seeds from the oven and set to the side.
- While the squash and seeds are cooking, melt butter in a large skillet over medium-low heat. Then add the onions to the pan and stir to coat with butter. Let the onions caramelize over medium-low heat, stirring occasionally, for 30-35 minutes, or until the onions are a deep brown. Remove the onions from the heat and set aside.
- Remove the squash from the oven and allow it to cool enough to handle. Add the squash to a food processor or blender. Then, add in the maple syrup or honey, balsamic vinegar, lemon juice and spices to the processor and blend until just smooth. (We like ours a little chunky.)
- To serve, spread acorn squash mixture on an olive oil & salt crostini. Top with Fishwife Smoke Rainbow Trout, then top with caramelized onions and roasted seeds.
Did you make this recipe?
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📋 Recipe
Fishwife Smoked Rainbow Trout
This week's Tin Fish recipe pairs Fishwife Smoked rainbow trout with mashed spiced roasted acorn squash & caramelized onions.
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Ingredients
- 1 Tin Fishwife Smoked Rainbow Trout
- 1 Acorn Squash cut in half, stem removed, cleaned, seeds set to side
- 2 Tablespoon Olive Oil divided
- 1 Teaspoon Kosher Salt
- 1 Yellow Onion sliced thin
- 1 Tablespoon Butter
- 2 Tablespoons Balsamic Vinegar
- 2 Tablespoons Maple Syrup or Honey
- 1 Tablespoon Lemon Juice
- 2 Teaspoons Cumin
- ½ Teaspoon Paprika
Instructions
- Preheat oven to 350 degrees F. Prepare a baking sheet with foil, then toss the cut acorn squash (you can leave skin on) with 1 tablespoon olive oil. Bake for 40-45 minutes, or until the squash is soft.
- Meanwhile, clean and dry the seeds and place on a separate prepared baking sheet and toss with remaining olive oil and salt. Roast for 8-10 minutes or until toasted brown. Remove seeds from the oven and set to the side.
- While the squash and seeds are cooking, melt butter in a large skillet over medium-low heat. Then add the onions to the pan and stir to coat with butter. Let the onions caramelize over medium-low heat, stirring occasionally, for 30-35 minutes, or until the onions are a deep brown. Remove the onions from the heat and set aside.
- Remove the squash from the oven and allow it to cool enough to handle. Add the squash to a food processor or blender. Then, add in the maple syrup or honey, balsamic vinegar, lemon juice and spices to the processor and blend until just smooth. (We like ours a little chunky.)
- To serve, spread acorn squash mixture on an olive oil & salt crostini. Top with Fishwife Smoke Rainbow Trout, then top with caramelized onions and roasted seeds.
Tried this recipe?Leave a comment and tag @MeghanItUp on social!
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