YIELD: 4 servings 4 trout fillets, thawed 1 tsp. chipotle powder 2 tsps. kosher salt 1 tsp. ground black pepper 1 Tbsp. extra-virgin olive oil For the squash: ½ butternut squash, peeled and sliced into ½” moons 1 Tbsp. extra-virgin olive oil salt and pepper ¼ cup maple syrup 1. Preheat grill on medium-high heat. Once heated, lightly coat with oil or nonstick spray. 2. Mix chipotle powder, salt, pepper, olive oil and ¼ cup of the maple ...
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