Golden squash is perfect for this squash pappardelle with seared trout while fennel, tomatoes, and garlic scapes create the perfect flavor trifecta.
For the squash pappardelle, any zucchini or squash will do. Simply use a vegetable peeler to shave the squash lengthwise into long ribbons.
Squash Pappardelle with Seared Trout
- Wide pot
- 4 4- ounce skin-on trout fillets
- 2 tablespoons neutral cooking oil divided
- 3 garlic scapes minced (or 5 garlic cloves)
- 1 shallot peeled and minced
- 2 tablespoons butter
- 1 fennel bulb cored and sliced into thin wedges (fronds reserved)
- 1 pint cherry tomatoes halved or left whole
- 3 golden squash or yellow squash or green zucchini, trimmed and shaved lengthwise into thin ribbons
- Salt and pepper to taste
Prepare the Squash Pappardelle:
- In a wide pot, heat 1 tablespoon neutral cooking oil over medium heat. Add the shallot and garlic scapes and cook for 2 minutes or until fragrant.
- Add the fennel wedges and cook for 5-6 minutes or until beginning to char around the edges.
- Add 2 tablespoons butter. Once melted and frothy add the tomatoes. Cook, mashing a few of the tomatoes lightly until the tomatoes are softened and a thin sauce begins to form. Season with salt and pepper.
- Add the shaved squash and toss to combine. Cook for 5 minutes until softened. Taste and season with salt and pepper.
- Transfer the squash pappardelle to a serving platter. Wipe out the skillet.
Cook the Trout:
- Heat 1 tablespoon oil in the pot over medium-high. Once hot and shimmering, add the trout fillets, skin-side down, and cook without moving for 3-4 minutes until the skin is very crispy. Flip and cook an additional 2-4 minutes or until the fish is cooked through. Turn off the heat and transfer to plate.
- Divide the squash pappardelle between plates and serve with a trout fillet on top. Garnish with reserved fennel fronds and a sprinkle of flaky sea salt, if desired. Enjoy!