Butternut Squash and Trout Bake with Fresh Salsa

2 tomatoes, finely chopped

⅓ cup finely chopped red onion

2 tablespoons chopped fresh cilantro

1 jalapeno pepper, finely chopped

1 tablespoon lemon juice

1 tablespoon olive oil

1 butternut squash, halved lengthwise and seeded

1 tablespoon olive oil

2 tablespoons finely chopped fresh dill, or to taste

2 (4 ounce) fillets rainbow trout

1 teaspoon olive oil, or as needed

2 tablespoons finely chopped fresh dill, or to taste

Preheat an oven to 450 degrees F (230 degrees C). Line a large baking sheet with aluminum foil.

Combine tomatoes, red onion, cilantro, jalapeno pepper, lemon juice, and 1 tablespoon olive oil in a bowl. Place squash halves on a baking sheet. Fill butternut squash cavities with tomato salsa mixture, reserving about 2 tablespoons of salsa for garnish. Brush cut surfaces of squash with 1 tablespoon olive oil. Sprinkle squash with 2 tablespoons of dill.

Bake squash in the preheated oven until almost tender, about 45 minutes.

Remove baking sheet from oven; place trout fillets onto baking sheet, brush with 1 teaspoon olive oil, and sprinkle with remaining 2 tablespoons dill. Return to oven and bake until trout fillets are opaque and fish flakes easily with a fork, about 15 more minutes. Serve fillets on top of squash halves, served with reserved salsa.