Butternut Squash and Trout Bake with Fresh Salsa

- Preheat an oven to 450F. - Combine 2 chopped tomatoes, 1/3 cup chopped red onion, 2 tablespoons chopped cilantro, 1 chopped jalapeno pepper, 1 tablespoon lemon juice, and 1 tablespoon olive oil in a bowl. - Place squash halves on a baking sheet lined with aluminum foil. 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 and sprinkle squash with 2 tablespoons of dill. - Bake squash 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 2 tablespoons dill. - Return to oven and bake until trout fillets are opaque and fish flakes easily with a fork, about 15 minutes. - Serve fillets on top of squash halves, with reserved salsa.