What Remains...

R.I.P delicious Sunburst trout! We so enjoyed eating your locally raised flesh, stuffed with local grass-fed sausage and herbs. You kept fine company with whipped butternut squash and shredded greens. A brief and beautiful marriage!

For Sausage Stuffing:
*1/3 pound local grass fed sausage (or whatever is leftover from the 1/2 pound you bought but already dipped into to have with your eggs yesterday morning....shhhh).
*1 slice sprouted Ezekiel bread, cubed
*1 small onion, chopped
*2 cloves garlic, minced
*1 tablespoon butter
*some fresh rosemary
*sea salt
*pepper

Saute onion and garlic in butter on medium heat for a few minutes. Add sausage. Cook until browned. Add bread cubes, rosemary, salt and pepper. Remove from heat. Stuff into whole trout. Place a few lemon slices on the fish, salt and pepper and roast at 375 until flesh is just done, about 15-20 minutes. Don't forget to eat the tender cheeks!

Whipped Butternut Squash:
2 butternut squash
1 sweet potato
2 garlic cloves
1-2 Tbs. butter
organic cream
olive oil for drizzling
sea salt and pepper

Remove skins from butternut. Scoop out seeds and chop into 2 inch cubes. Chop sweet potato into cubes. Place on lined baking sheet with both garlic cloves. Drizzle with olive oil. Bake at 375 until tender. Transfer to a bowl. Whip with electric mixer with some cream, butter and more salt and pepper to taste. Serve with fish. You can form the cold leftover whipped goodness into patties, and brown them in butter with a fried egg the following morning. The french call this La Butternut Pancake con huevo.