24 Delicious Fall Trout Recipes for Every Meal

As the leaves turn golden and the air grows crisp, it’s the perfect time to bring the flavors of fall to your dinner table.

Trout, with its delicate texture and mild flavor, pairs beautifully with seasonal ingredients like apples, squash, cranberries, and warm spices.

Whether roasted, baked, or pan-seared, trout offers endless possibilities for autumn-inspired meals.

In this article, we’ve curated 24 fall trout recipes that highlight the best flavors of the season, from sweet and tangy glazes to herb-crusted fillets and cozy one-pan dinners.

These recipes are not only delicious but also celebrate the harvest and comfort of fall cooking.

24 Delicious Fall Trout Recipes for Every Meal

Fall is a season of warmth, color, and comfort, and these trout recipes capture all of it.

From sweet-and-spicy glazes to roasted vegetable medleys, each recipe celebrates seasonal flavors while highlighting the delicate taste of trout.

Trying these dishes will not only bring autumn to your table but also inspire you to get creative with local and seasonal ingredients.

Dive into these 24 fall trout recipes and enjoy the comforting, flavorful meals this season has to offer.

Maple-Glazed Trout with Roasted Root Vegetables

This fall-inspired trout recipe brings together the natural sweetness of maple syrup with the earthy flavors of roasted root vegetables.

Perfect for a cozy autumn dinner, the fish stays tender and flaky while the vegetables add a colorful, hearty complement.

Ingredients:

• 2 whole trout, cleaned and gutted
• 3 tbsp maple syrup
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme leaves
• Salt and pepper, to taste
• 2 carrots, peeled and cut into sticks
• 2 parsnips, peeled and cut into sticks
• 1 small red onion, sliced
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together maple syrup, olive oil, Dijon mustard, thyme, salt, and pepper.
3. Place the trout on a baking sheet lined with parchment paper. Brush the maple glaze over the trout, making sure to coat both sides.
4. In a separate bowl, toss the carrots, parsnips, and red onion with a drizzle of olive oil, balsamic vinegar, salt, and pepper. Spread the vegetables around the trout on the baking sheet.
5. Roast in the oven for 20–25 minutes, or until the trout is cooked through and flakes easily with a fork. Stir the vegetables halfway through cooking for even roasting.
6. Remove from the oven and serve immediately, spooning any pan juices over the trout and vegetables.

This dish captures the essence of fall with its combination of sweet, savory, and earthy flavors.

It’s an elegant yet simple dinner that highlights the delicate taste of trout while celebrating seasonal produce.

Apple Cider-Braised Trout with Sage

Infused with the tart sweetness of apple cider and the aromatic warmth of fresh sage, this braised trout is a comforting fall dish.

The gentle cooking method keeps the fish moist while creating a flavorful, silky sauce.

Ingredients:

• 2 trout fillets
• 1 cup apple cider
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 1 tbsp butter
• 1 tbsp olive oil
• 6 fresh sage leaves
• Salt and pepper, to taste
• 1 tsp lemon juice
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the trout fillets with salt and pepper.
2. Sear the trout skin-side down for 3–4 minutes until golden brown, then flip and cook for another 2 minutes. Remove trout and set aside.
3. In the same skillet, melt butter and sauté shallot and garlic until fragrant, about 2 minutes.
4. Add apple cider and sage leaves, stirring to combine. Simmer for 5 minutes until the cider reduces slightly.
5. Return the trout to the skillet and spoon some of the sauce over the fillets. Cover and simmer gently for 5–7 minutes, or until the trout is cooked through.
6. Drizzle with lemon juice and garnish with fresh parsley before serving.

Apple cider and sage perfectly complement the delicate flavor of trout, creating a fall-inspired dish that’s both elegant and comforting.

The sauce is light yet full of autumn character.

Pumpkin Seed-Crusted Trout with Brown Butter

This crunchy, nutty trout recipe features a golden pumpkin seed crust paired with a rich brown butter sauce.

It’s a sophisticated autumn meal with a delightful textural contrast and nutty aroma.

Ingredients:

• 2 trout fillets
• 1/4 cup pumpkin seeds, finely chopped
• 2 tbsp panko breadcrumbs
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 1 tsp fresh lemon juice
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine pumpkin seeds, breadcrumbs, smoked paprika, salt, and pepper.
3. Brush the trout fillets with olive oil, then press the pumpkin seed mixture onto the skin side, ensuring an even coating.
4. Place the fillets on the prepared baking sheet and bake for 12–15 minutes until the fish is cooked through and the crust is golden.
5. Meanwhile, melt butter in a small pan over medium heat. Cook until it turns golden brown and emits a nutty aroma, about 3–4 minutes. Remove from heat and stir in lemon juice.
6. Drizzle brown butter over the baked trout fillets and garnish with fresh thyme.

The pumpkin seed crust adds a crunchy, nutty layer that complements the tender trout perfectly.

Finished with brown butter, this dish is a rich and flavorful celebration of fall flavors.

Cranberry-Orange Glazed Trout

This fall trout recipe balances the tartness of cranberries with the bright sweetness of fresh orange juice.

It’s a vibrant, seasonal dish that pairs perfectly with roasted vegetables or a simple grain like farro.

Ingredients:

• 2 trout fillets
• 1/2 cup fresh cranberries
• 1/4 cup orange juice
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp fresh rosemary, chopped
• Salt and pepper, to taste
• Zest of 1 orange
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
2. In a small saucepan over medium heat, combine cranberries, orange juice, and honey. Simmer for 5–7 minutes until cranberries burst and the mixture thickens slightly. Stir in rosemary and season with a pinch of salt.
3. Place the trout fillets in the prepared baking dish and brush generously with the cranberry-orange glaze.
4. Bake for 12–15 minutes until the trout flakes easily with a fork.
5. Sprinkle with orange zest and fresh parsley before serving.

The tart-sweet glaze adds a festive, autumnal touch to tender trout fillets. This dish is ideal for a seasonal dinner that’s both beautiful and flavorful.

Roasted Trout with Butternut Squash and Sage

Roasted trout paired with tender, caramelized butternut squash and aromatic sage makes for a hearty, comforting fall meal.

This recipe highlights the natural sweetness of autumn vegetables alongside perfectly roasted fish.

Ingredients:

• 2 whole trout, cleaned
• 2 cups butternut squash, peeled and cubed
• 1 small shallot, sliced
• 2 tbsp olive oil
• 1 tsp fresh sage, chopped
• 1/2 tsp cinnamon
• Salt and pepper, to taste
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash and shallots with olive oil, sage, cinnamon, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
2. Season the trout with salt, pepper, and a drizzle of olive oil. After the squash has roasted for 20 minutes, push vegetables to the sides and place the trout in the center of the sheet.
3. Roast for an additional 15–20 minutes, or until the trout is cooked through and flakes easily.
4. Drizzle trout with lemon juice and serve alongside roasted squash and shallots.

The combination of earthy squash, fragrant sage, and flaky trout makes this a wholesome, autumn-inspired dish that’s simple yet elegant.

Smoked Paprika and Walnut Trout with Garlic Mashed Potatoes

This dish features trout fillets seasoned with smoky paprika and crunchy walnuts, served atop creamy garlic mashed potatoes.

It’s a rich, flavorful meal that celebrates fall’s warm, comforting flavors.

Ingredients:

• 2 trout fillets
• 1/4 cup walnuts, chopped
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 medium potatoes, peeled and cubed
• 2 cloves garlic, minced
• 3 tbsp butter
• 1/4 cup milk
• Fresh chives, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Combine walnuts and smoked paprika in a small bowl. Brush trout with olive oil, then press the walnut mixture onto the top of each fillet.
2. Bake trout on a parchment-lined baking sheet for 12–15 minutes, until cooked through.
3. Meanwhile, boil potatoes in salted water until tender, about 15 minutes. Drain and mash with butter, garlic, and milk until smooth. Season with salt and pepper.
4. Serve trout atop the mashed potatoes and garnish with chopped chives.

The crunchy walnut topping and smoky paprika bring depth to the delicate trout, while the creamy garlic mashed potatoes create the perfect autumn comfort meal.

Herb-Crusted Trout with Roasted Brussels Sprouts

This fall trout recipe combines fresh herbs and a crispy skin for a flavorful, aromatic main course.

Paired with caramelized Brussels sprouts, it’s a wholesome, seasonally inspired dish.

Ingredients:

• 2 trout fillets
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp garlic powder
• Salt and pepper, to taste
• 2 tbsp olive oil
• 2 cups Brussels sprouts, halved
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix parsley, thyme, garlic powder, salt, and pepper. Press the herb mixture onto the skin side of the trout fillets.
3. Toss Brussels sprouts with olive oil, salt, pepper, and balsamic vinegar. Spread on a baking sheet.
4. Place trout fillets skin-side up on the same sheet and roast for 15–20 minutes, until the fish flakes easily.
5. Serve trout with Brussels sprouts alongside.

The fresh herb crust adds a fragrant, crisp layer to the trout while the Brussels sprouts offer a sweet, caramelized contrast—perfect for a cozy fall dinner.

Lemon-Thyme Trout with Wild Rice Pilaf

This light yet hearty trout dish pairs zesty lemon and aromatic thyme with a nutty wild rice pilaf.

It’s elegant enough for entertaining but simple enough for a weeknight meal.

Ingredients:

• 2 trout fillets
• 1 tbsp olive oil
• 1 tsp fresh thyme, chopped
• 1 tsp lemon zest
• Salt and pepper, to taste
• 1 cup wild rice
• 2 cups vegetable broth
• 1 small onion, finely chopped
• 1/4 cup toasted almonds
• 2 tbsp parsley, chopped

Instructions:

1. Cook wild rice in vegetable broth according to package instructions. In a skillet, sauté onion in olive oil until translucent. Combine with cooked rice, almonds, and parsley.
2. Preheat oven to 375°F (190°C). Brush trout with olive oil, sprinkle with thyme, lemon zest, salt, and pepper.
3. Bake trout for 12–15 minutes until flaky.
4. Serve trout atop the wild rice pilaf.

The bright flavors of lemon and thyme complement the nutty rice, making this a fresh, autumn-inspired trout dish.

Spiced Pumpkin Trout with Garlic Spinach

This trout recipe highlights seasonal pumpkin flavors with warm spices, served alongside sautéed garlic spinach for a nutritious, comforting fall meal.

Ingredients:

• 2 trout fillets
• 2 tbsp pumpkin puree
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Salt and pepper, to taste
• 2 tbsp olive oil
• 4 cups fresh spinach
• 2 cloves garlic, minced

Instructions:

1. Preheat oven to 375°F (190°C). Mix pumpkin puree with cinnamon, nutmeg, salt, and pepper. Spread over the top of trout fillets.
2. Place trout on a baking sheet and bake for 12–15 minutes until cooked through.
3. While the trout bakes, heat olive oil in a skillet, sauté garlic until fragrant, then add spinach and cook until wilted.
4. Serve trout on a bed of garlic spinach.

The pumpkin-spiced crust adds a subtly sweet, warming layer to the trout, paired perfectly with garlicky greens for a balanced fall meal.

Smoky Chipotle Trout with Roasted Sweet Potatoes

This dish combines smoky chipotle seasoning with tender trout, complemented by roasted sweet potatoes for a sweet and spicy fall meal.

Ingredients:

• 2 trout fillets
• 1 tsp smoked paprika
• 1/2 tsp chipotle powder
• Salt and pepper, to taste
• 2 tbsp olive oil
• 2 medium sweet potatoes, cubed
• 1 tsp cumin
• 1 tbsp fresh lime juice

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, cumin, salt, and pepper; roast for 25 minutes.
2. Mix smoked paprika, chipotle powder, salt, and pepper; rub over trout fillets.
3. Place trout on a baking sheet and roast for 12–15 minutes until flaky.
4. Drizzle sweet potatoes with lime juice and serve alongside the trout.

The smoky, slightly spicy trout contrasts beautifully with sweet, caramelized potatoes, making it a satisfying autumn dinner.

Sage and Brown Butter Trout with Roasted Carrots

A classic fall pairing, trout is cooked in brown butter and sage, served with honey-roasted carrots for a warm, comforting dish.

Ingredients:

• 2 trout fillets
• 4 tbsp butter
• 6 fresh sage leaves
• Salt and pepper, to taste
• 1 lb carrots, peeled and cut into sticks
• 1 tbsp olive oil
• 1 tsp honey

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, honey, salt, and pepper; roast for 20 minutes.
2. In a skillet, melt butter over medium heat, add sage leaves, and cook until butter is golden and fragrant.
3. Add trout fillets and cook 3–4 minutes per side until flaky.
4. Serve trout with roasted carrots and drizzle with brown butter sauce.

The nutty brown butter and fragrant sage elevate the delicate trout, while sweet roasted carrots make this a cozy fall-inspired plate.

Mustard and Herb Trout with Roasted Autumn Vegetables

Trout fillets are coated with a tangy mustard-herb mixture and roasted alongside seasonal vegetables like zucchini, squash, and bell peppers for a colorful, healthy fall meal.

Ingredients:

• 2 trout fillets
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp fresh thyme, chopped
• Salt and pepper, to taste
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, sliced
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Toss vegetables with olive oil, salt, and pepper; spread on a baking sheet.
2. Mix mustard, olive oil, thyme, salt, and pepper; brush over trout fillets.
3. Place trout on the baking sheet with vegetables and roast for 15–18 minutes until fish is cooked through.
4. Serve immediately with roasted vegetables.

The tangy mustard glaze enhances the trout while roasted vegetables bring a burst of color and flavor, making this a bright, satisfying fall dish.

Autumn Citrus Trout with Roasted Fennel

This trout recipe features bright autumn citrus flavors balanced with the mild sweetness of roasted fennel.

It’s a refreshing yet cozy fall dish that highlights seasonal produce.

Ingredients:

• 2 trout fillets
• 1 orange, sliced
• 1 lemon, sliced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 bulb fennel, sliced
• 1 tsp fresh thyme
• 1 tbsp honey

Instructions:

1. Preheat oven to 400°F (200°C). Toss fennel with olive oil, honey, salt, pepper, and thyme; spread on a baking sheet.
2. Place trout fillets on the sheet, and arrange citrus slices around and on top of the fish.
3. Roast for 15–20 minutes, or until trout flakes easily.
4. Serve trout with roasted fennel and citrus slices as a garnish.

The citrus adds brightness to the trout while the roasted fennel provides a sweet, aromatic backdrop, making it an elegant fall dinner.

Garlic-Rosemary Trout with Sautéed Mushrooms

Tender trout fillets are seasoned with garlic and rosemary, served with earthy sautéed mushrooms.

This dish is rustic, hearty, and perfect for an autumn evening.

Ingredients:

• 2 trout fillets
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 cups mushrooms, sliced
• 1 tbsp butter

Instructions:

1. Heat olive oil in a skillet over medium heat. Season trout with salt, pepper, garlic, and rosemary.
2. Cook trout 3–4 minutes per side until flaky; remove and keep warm.
3. In the same skillet, add butter and mushrooms; sauté until golden and tender.
4. Serve trout over a bed of mushrooms, spooning pan juices on top.

The aromatic rosemary and garlic enhance the delicate trout, and the earthy mushrooms make this a comforting and satisfying fall dish.

Pecan-Crusted Trout with Cranberry Relish

This trout recipe combines a crunchy pecan crust with a tangy cranberry relish for a sweet-and-savory autumn-inspired meal.

Ingredients:

• 2 trout fillets
• 1/4 cup pecans, finely chopped
• 2 tbsp panko breadcrumbs
• 1 tsp olive oil
• Salt and pepper, to taste
• 1/2 cup fresh cranberries
• 2 tbsp orange juice
• 1 tsp honey

Instructions:

1. Preheat oven to 375°F (190°C). Mix pecans and breadcrumbs; press onto trout fillets brushed lightly with olive oil.
2. Bake trout for 12–15 minutes until golden and flaky.
3. In a small saucepan, simmer cranberries, orange juice, and honey for 5–7 minutes until cranberries burst.
4. Serve trout with cranberry relish spooned over the top.

The pecan crust provides a satisfying crunch while the cranberry relish adds a festive, tangy sweetness, perfect for fall dining.

Sage and Lemon Trout with Roasted Pumpkin

A delicate trout fillet flavored with sage and lemon pairs beautifully with roasted pumpkin, creating a colorful and aromatic fall dish.

Ingredients:

• 2 trout fillets
• 2 tbsp olive oil
• 1 tsp fresh sage, chopped
• 1 tsp lemon zest
• Salt and pepper, to taste
• 2 cups pumpkin, cubed
• 1 tbsp olive oil
• 1/2 tsp cinnamon

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin with olive oil, cinnamon, salt, and pepper; roast for 20 minutes.
2. Brush trout with olive oil, sage, and lemon zest; season with salt and pepper.
3. Roast trout alongside pumpkin for 12–15 minutes until flaky.
4. Serve trout with roasted pumpkin cubes.

The fragrant sage and zesty lemon enhance the trout, and the roasted pumpkin adds a sweet, earthy component—ideal for a cozy fall dinner.

Mustard-Cider Glazed Trout with Root Vegetables

This trout is glazed with a tangy mustard-cider sauce and served with roasted root vegetables, creating a hearty autumn meal full of flavor.

Ingredients:

• 2 trout fillets
• 2 tbsp Dijon mustard
• 1/4 cup apple cider
• Salt and pepper, to taste
• 1 tbsp olive oil
• 2 carrots, sliced
• 2 parsnips, sliced
• 1 small red onion, sliced

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, parsnips, and red onion with olive oil, salt, and pepper; spread on a baking sheet.
2. Whisk mustard and apple cider; brush over trout fillets.
3. Place trout on the baking sheet with vegetables; roast for 15–20 minutes until fish flakes easily.
4. Serve trout alongside roasted root vegetables.

The tangy cider glaze elevates the trout, while the roasted vegetables bring a sweet, earthy depth—perfect for a satisfying fall meal.

Brown Sugar and Chipotle Trout with Sweet Potato Mash

This trout is sweetened with brown sugar and lightly spiced with chipotle, paired with creamy sweet potato mash for a comforting autumn dinner.

Ingredients:

• 2 trout fillets
• 1 tbsp brown sugar
• 1/2 tsp chipotle powder
• Salt and pepper, to taste
• 1 tbsp olive oil
• 2 large sweet potatoes, peeled and cubed
• 2 tbsp butter
• 1/4 cup milk

Instructions:

1. Preheat oven to 375°F (190°C). Mix brown sugar, chipotle, salt, and pepper; rub onto trout fillets.
2. Bake trout for 12–15 minutes until flaky.
3. Boil sweet potatoes until tender, mash with butter and milk, and season with salt and pepper.
4. Serve trout atop sweet potato mash.

The sweet-and-spicy glaze gives the trout bold fall flavors, while creamy sweet potato mash makes this a warm and satisfying meal.

Mushroom and Thyme Trout with Roasted Parsnips

This trout recipe pairs earthy mushrooms and fresh thyme with roasted parsnips, creating a hearty and aromatic fall meal.

Ingredients:

• 2 trout fillets
• 2 cups mushrooms, sliced
• 1 tsp fresh thyme, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 parsnips, peeled and sliced
• 1 tbsp butter

Instructions:

1. Preheat oven to 400°F (200°C). Toss parsnips with olive oil, salt, and pepper; roast for 20 minutes.
2. Heat butter in a skillet over medium heat, sauté mushrooms with thyme until tender.
3. Season trout with salt and pepper and sear 3–4 minutes per side until flaky.
4. Serve trout atop roasted parsnips and mushrooms.

Earthy mushrooms and sweet roasted parsnips perfectly complement the delicate trout, making this a comforting fall dinner.

Apple-Cider Glazed Trout with Fennel Slaw

Sweet apple cider glaze enhances tender trout fillets, served with a crisp fennel and apple slaw for a refreshing autumn dish.

Ingredients:

• 2 trout fillets
• 1/2 cup apple cider
• 1 tbsp honey
• Salt and pepper, to taste
• 1 fennel bulb, thinly sliced
• 1 apple, julienned
• 1 tbsp olive oil
• 1 tsp lemon juice

Instructions:

1. Preheat oven to 375°F (190°C). Mix apple cider and honey; brush over trout fillets.
2. Bake trout for 12–15 minutes until flaky.
3. Toss fennel and apple with olive oil, lemon juice, salt, and pepper to make slaw.
4. Serve trout with fennel slaw on the side.

The apple-cider glaze adds a sweet and tangy flavor to the trout, while the crisp slaw provides freshness and texture—a perfect balance for fall.

Pumpkin-Spiced Trout with Garlic Green Beans

Trout fillets are lightly coated with pumpkin spice and roasted, served alongside garlicky green beans for a seasonal autumn meal.

Ingredients:

• 2 trout fillets
• 1 tsp pumpkin spice
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 cups green beans, trimmed
• 2 cloves garlic, minced
• 1 tbsp butter

Instructions:

1. Preheat oven to 375°F (190°C). Rub trout with olive oil, pumpkin spice, salt, and pepper.
2. Roast trout for 12–15 minutes until flaky.
3. Sauté green beans with garlic and butter until tender-crisp.
4. Serve trout alongside garlic green beans.

The subtle warmth of pumpkin spice enhances the trout without overpowering it, and the garlicky green beans add freshness and crunch—a simple yet cozy fall dish.

Cranberry-Mustard Trout with Roasted Beets

Trout fillets are glazed with a tangy cranberry-mustard sauce, paired with sweet roasted beets for a vibrant autumn-inspired dinner.

Ingredients:

• 2 trout fillets
• 1/4 cup cranberry sauce
• 1 tbsp Dijon mustard
• Salt and pepper, to taste
• 2 medium beets, peeled and cubed
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Toss beets with olive oil, salt, and pepper; roast for 25 minutes.
2. Mix cranberry sauce and Dijon mustard; brush over trout fillets.
3. Bake trout for 12–15 minutes until cooked through.
4. Serve trout with roasted beets on the side.

The tangy-sweet glaze pairs beautifully with earthy roasted beets, creating a colorful and flavorful fall meal.

Brown Butter Sage Trout with Roasted Acorn Squash

Trout is cooked in brown butter with fresh sage, served with roasted acorn squash for a rich and aromatic autumn dish.

Ingredients:

• 2 trout fillets
• 4 tbsp butter
• 6 sage leaves
• Salt and pepper, to taste
• 2 cups acorn squash, cubed
• 1 tbsp olive oil
• 1 tsp maple syrup

Instructions:

1. Preheat oven to 400°F (200°C). Toss acorn squash with olive oil, maple syrup, salt, and pepper; roast for 20 minutes.
2. Melt butter in a skillet, add sage, and cook until golden and fragrant.
3. Add trout fillets and cook 3–4 minutes per side until flaky.
4. Serve trout with roasted acorn squash and drizzle with brown butter.

The nutty brown butter and aromatic sage elevate the trout, while roasted acorn squash adds sweetness and texture—a quintessential fall meal.

Chipotle-Lime Trout with Roasted Corn and Peppers

Spicy chipotle-lime trout is paired with roasted corn and bell peppers, creating a smoky, colorful fall-inspired dish.

Ingredients:

• 2 trout fillets
• 1 tsp chipotle powder
• 1 tsp lime zest
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup corn kernels
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced

Instructions:

1. Preheat oven to 400°F (200°C). Toss corn and peppers with olive oil, salt, and pepper; roast for 15–20 minutes.
2. Rub trout fillets with chipotle powder, lime zest, salt, and pepper.
3. Roast trout for 12–15 minutes until cooked through.
4. Serve trout alongside roasted corn and peppers.

The smoky chipotle and bright lime enhance the trout, and the roasted vegetables add color and sweetness, making this a lively fall-inspired plate.