Halve any large butternut squash pieces to roughly match smaller pieces.

Zest and halve lime. Cut one half into wedges and juice the other half.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add butternut squash, 1/4 tsp. salt, half the piri piri seasoning (to taste; reserve remaining for trout and sauce), a pinch of pepper, and 1/4 cup water to hot pan. Cover and stir occasionally until tender and slightly browned, 8-12 minutes.

If pan is dry, add additional water, 1 Tbsp. at a time, as needed.

Uncover and stir in corn until heated through, 1-2 minutes.

Remove from burner. Stir in 1 tsp. lime zest and 1 tsp. lime juice until combined.

While squashlotes cook, continue recipe.

Pat trout dry. Season flesh side with half the remaining piri piri seasoning (use less if spice-averse; reserve remaining for sauce), adobo seasoning, and a pinch of pepper.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil.

Add trout, skin-side up, to hot pan. Cook until trout reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Remove from burner.

While trout cooks, continue recipe.

In a microwave-safe bowl, combine remaining piri piri seasoning (to taste), garlic and parsley seasoning, creme fraiche, and 1 Tbsp. water.

Microwave uncovered until creme fraiche is melted, 30-60 seconds.

Carefully remove from microwave and stir to combine.

Plate dish as pictured on front of card, topping trout with sauce (to taste) and garnishing squashlotes with sour cream and cheese. Squeeze lime wedges over to taste. Bon appétit!