Parmesan-Crusted Trout

While sweet potatoes cook, trim and finely chop scallion greens (save whites for another use). Quarter pattypan squash lengthwise.

In a small bowl, combine mayonnaise, mustard, half the garlic powder (you’ll use the rest in the next step), and ½ tsp sugar (1 tsp for 4 servings). Season with salt and pepper. Transfer 2 TBSP sauce (4 TBSP for 4) to a separate small bowl; reserve for serving.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko and toast, stirring, until golden and fragrant, 2-3 minutes.

Turn off heat; transfer to a shallow dish and stir in Parmesan, half the scallion greens, remaining garlic powder, and a pinch of salt and pepper. Wipe out pan.

Pat trout* dry with paper towels; season with salt and pepper. Drizzle skin sides with oil; rub to coat.

Place trout, skin sides down, on a baking sheet. (TIP: Line with aluminum foil first for easy cleanup.) Evenly spread tops with 1 tsp sauce each; mound with panko mixture, pressing firmly to adhere.

Roast on top rack until trout is cooked through and cheese melts, 10-12 minutes.

Meanwhile, heat 1½ tablespoons cooking oil (3 TBSP for 4 servings) in a large sauté pan over medium-high heat. Add squash to hot pan. Cook 4-5 minutes, or until squash is lightly browned and tender, stirring occasionally.

Remove from heat; stir in almonds and 1 TBSP butter (2 TBSP for 4 servings). Continue to stir until butter is melted and almonds are golden, 30-60 seconds. (TIP: Return pan to low heat if needed to melt butter.) Cover to keep warm.

While squash cooks, to bowl with reserved sauce, add water 1 tsp at a time until mixture reaches a drizzling consistency.

To pot with sweet potatoes, add sour cream, 1 TBSP butter (2 TBSP for 4 servings), and a big pinch of salt. Mash until smooth, adding splashes of reserved sweet potato cooking liquid as needed.

Stir in remaining scallion greens; taste and season with salt and pepper.