• 2 lb City Fish Market whole rainbow trout, cleaned (or 4 fillets)
• 4 cups butternut squash, cut into 3/4-inch cubes
• 2 firm apples (Honeycrisp or Granny Smith), cut into wedges
• 1 small red onion, cut into wedges
• 3 tbsp olive oil
• 1.5 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 5 tbsp unsalted butter
• 12 fresh sage leaves
• 2 garlic cloves, thinly sliced
• 1 lemon, juiced, plus wedges for serving
• 1 tbsp pure maple syrup

1. Prep the squash and apples: Preheat oven to 425°F. On a large rimmed sheet pan, toss squash, apples, and red onion with olive oil, half the salt, and half the pepper. Spread in a single layer and drizzle with maple syrup.
2. Roast the vegetables: Roast until the squash starts to soften and brown at the edges, about 20 minutes.
3. Add the trout: Pat trout dry and season the skin and cavity with the remaining salt and pepper. Push the vegetables to the sides of the pan, nestle in the trout, and roast until the flesh flakes easily at the thickest part, about 12-15 minutes.
4. Brown the butter: While the trout roasts, melt butter in a small skillet over medium heat. Add sage and garlic and cook, swirling, until the butter foams, turns golden brown, and smells nutty, about 3-4 minutes. The sage should be crisp. Remove from heat and stir in lemon juice.
5. Finish and serve: Spoon the brown butter and crispy sage over the trout and vegetables. Serve straight from the pan with lemon wedges.