What are the main ingredients in Trout & Honey-Glazed Butternut?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Trout & Honey-Glazed Butternut?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Trout & Honey-Glazed Butternut?

CARAMELISED BUTTERNUT: Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. FLUFFY QUINOA: Rinse the quinoa and place in a pot with the stock. Submerge in 400ml of water and stir through. Pop on a lid, place over a medium-high heat, and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. NUTS & HONEY: Place the pecans in a non-stick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. When the butternut has 10-15 minutes remaining, drizzle over the honey and return to the oven for the remaining time until cooked through and caramelised. NEVER POUT ABOUT TROUT: Pat the trout dry with paper towel and season. Return the pan on a medium heat with a drizzle of oil. When hot, fry the trout, skin-side down, for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan on completion. PEAS & LEAVES: When the quinoa is drained, add the peas and cover to steam for 5 minutes. Place the quinoa in a bowl, add the rinsed green leaves, a generous drizzle of olive oil, and ½ of the chopped basil. Finish it off with a squeeze of lemon juice, lemon zest and seasoning to taste. DINNER IS SERVED: Make a bed of loaded quinoa, top with caramelised butternut and a slab of perfectly cooked trout, and sprinkle over the toasted pecan nuts. Garnish with a lemon wedge and the remaining basil. Great work, Chef!

What should be prepared from my kitchen to make Trout & Honey-Glazed Butternut?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Trout & Honey-Glazed Butternut

Name: Trout & Honey-Glazed Butternut
Prep time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

A warm and wholesome jumble of sticky, caramelised butternut, red quinoa, and peas. Topped with a fillet of perfectly flaky rainbow trout and finished off with a sprinkle of pecan nuts, fragrant basil, and lemon.

Trout & Honey-Glazed Butternut

with peas, fresh basil & pecan nuts

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Butternut Chunks
Fish
Fresh Basil
Green Leaves
Honey
Lemon
Lemons
Peas
Pecan Nuts
Rainbow Trout Fillet
Rainbow Trout Fillets
Red Quinoa
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

CARAMELISED BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes.
FLUFFY QUINOA
Rinse the quinoa and place in a pot with the stock. Submerge in 200ml of water and stir through. Pop on a lid, place over a medium-high heat, and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot.
NUTS & HONEY
Place the pecans in a non-stick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. When the butternut has 10-15 minutes remaining, drizzle over the honey and return to the oven for the remaining time until cooked through and caramelised.
NEVER POUT ABOUT TROUT
Pat the trout dry with paper towel and season. Return the pan on a medium heat with a drizzle of oil. When hot, fry the trout, skin-side down, for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan on completion.
PEAS & LEAVES
When the quinoa is drained, add the peas and cover to steam for 5 minutes. Place the quinoa in a bowl, add the rinsed green leaves, a generous drizzle of olive oil, and ½ of the chopped basil. Finish it off with a squeeze of lemon juice, lemon zest and seasoning to taste.
DINNER IS SERVED
Make a bed of loaded quinoa, top with caramelised butternut and a slab of perfectly cooked trout, and sprinkle over the toasted pecan nuts. Garnish with a lemon wedge and the remaining basil. Great work, Chef!

Butternut Chunks - 250g
Red Quinoa - 75ml
Vegetable Stock - 5ml
Pecan Nuts - 15g
Honey - 15ml
Rainbow Trout Fillet - 1
Peas - 50g
Green Leaves - 40g
Fresh Basil - 4g
Lemon - 1

Download the Recipe

Serves 2

CARAMELISED BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes.
FLUFFY QUINOA
Rinse the quinoa and place in a pot with the stock. Submerge in 400ml of water and stir through. Pop on a lid, place over a medium-high heat, and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot.
NUTS & HONEY
Place the pecans in a non-stick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. When the butternut has 10-15 minutes remaining, drizzle over the honey and return to the oven for the remaining time until cooked through and caramelised.
NEVER POUT ABOUT TROUT
Pat the trout dry with paper towel and season. Return the pan on a medium heat with a drizzle of oil. When hot, fry the trout, skin-side down, for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan on completion.
PEAS & LEAVES
When the quinoa is drained, add the peas and cover to steam for 5 minutes. Place the quinoa in a bowl, add the rinsed green leaves, a generous drizzle of olive oil, and ½ of the chopped basil. Finish it off with a squeeze of lemon juice, lemon zest and seasoning to taste.
DINNER IS SERVED
Make a bed of loaded quinoa, top with caramelised butternut and a slab of perfectly cooked trout, and sprinkle over the toasted pecan nuts. Garnish with a lemon wedge and the remaining basil. Great work, Chef!

Butternut Chunks - 500g
Red Quinoa - 150ml
Vegetable Stock - 10ml
Pecan Nuts - 30g
Honey - 30ml
Rainbow Trout Fillets - 2
Peas - 100g
Green Leaves - 80g
Fresh Basil - 8g
Lemon - 1

Download the Recipe

Serves 3

CARAMELISED BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes.
FLUFFY QUINOA
Rinse the quinoa and place in a pot with the stock. Submerge in 600ml of water and stir through. Pop on a lid, place over a medium-high heat, and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot.
NUTS & HONEY
Place the pecans in a non-stick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. When the butternut has 10-15 minutes remaining, drizzle over the honey and return to the oven for the remaining time until cooked through and caramelised.
NEVER POUT ABOUT TROUT
Pat the trout dry with paper towel and season. Return the pan on a medium heat with a drizzle of oil. When hot, fry the trout, skin-side down, for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan on completion.
PEAS & LEAVES
When the quinoa is drained, add the peas and cover to steam for 5 minutes. Place the quinoa in a bowl, add the rinsed green leaves, a generous drizzle of olive oil, and ½ of the chopped basil. Finish it off with a squeeze of lemon juice, lemon zest and seasoning to taste.
DINNER IS SERVED
Make a bed of loaded quinoa, top with caramelised butternut and a slab of perfectly cooked trout, and sprinkle over the toasted pecan nuts. Garnish with a lemon wedge and the remaining basil. Great work, Chef!

Butternut Chunks - 750g
Red Quinoa - 225ml
Vegetable Stock - 15ml
Pecan Nuts - 45g
Honey - 45ml
Rainbow Trout Fillets - 3
Peas - 150g
Green Leaves - 120g
Fresh Basil - 12g
Lemons - 2

Download the Recipe

Serves 4

CARAMELISED BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes.
FLUFFY QUINOA
Rinse the quinoa and place in a pot with the stock. Submerge in 800ml of water and stir through. Pop on a lid, place over a medium-high heat, and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot.
NUTS & HONEY
Place the pecans in a non-stick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. When the butternut has 10-15 minutes remaining, drizzle over the honey and return to the oven for the remaining time until cooked through and caramelised.
NEVER POUT ABOUT TROUT
Pat the trout dry with paper towel and season. Return the pan on a medium heat with a drizzle of oil. When hot, fry the trout, skin-side down, for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan on completion.
PEAS & LEAVES
When the quinoa is drained, add the peas and cover to steam for 5 minutes. Place the quinoa in a bowl, add the rinsed green leaves, a generous drizzle of olive oil, and ½ of the chopped basil. Finish it off with a squeeze of lemon juice, lemon zest and seasoning to taste.
DINNER IS SERVED
Make a bed of loaded quinoa, top with caramelised butternut and a slab of perfectly cooked trout, and sprinkle over the toasted pecan nuts. Garnish with a lemon wedge and the remaining basil. Great work, Chef!