Ingredients

Ingredients

• 100g/3½oz butternut squash, peeled and cubed

• 2 garlic cloves, crushed with skin on

• 1 sprig fresh thyme

• 20ml/1½ tbsp olive oil

For the pine nut crust trout

• 100g/3½oz pine nuts

• 3 tbsp fresh basil leaves

• 3 tbsp parsley leaves

• 2 tbsp olive oil

• ½ garlic clove

• 1 trout fillet

For the sauce

• 5 tbsp olive oil

• 1 garlic clove, crushed

• 1 tsp fresh thyme leaves

• 1 tomato, seeds removed, chopped finely

Description

Recipe Uses 100g/3½oz Butternut Squash, Peeled And Cubed, 2 Garlic Cloves, Crushed With Skin On, 1 Sprig Fresh Thyme, 20ml/1½ Tbsp Olive Oil,...

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