Sheet-Pan Curried Vegetables and Trout

Ingredients

• • 3 cups (450 g) butternut squash, peeled, seeded and cut into large dice
  • 1 red bell pepper, seeded and cubed
  • 1 red onion, cut into thin wedges
  • 2 tbsp (30 ml) vegetable oil
  • ½ cup (125 ml) 10% plain yogurt
  • 1 tbsp mint leaves, finely chopped, plus more for serving
  • ½ lime, zest finely grated
  • 1 tbsp (15 ml) lime juice
  • 1 tbsp (15 ml) honey
  • 2 tsp curry powder
  • 1 ½ lb (675 g) trout with skin (about 2 to 3 fillets)