Preheat oven to 200C/400F/Gas 6.
Place the butternut squash, garlic and thyme onto a baking sheet and drizzle with the olive oil. Place into the oven and roast for 10-15 minutes, until tender.
For the pine nut crust trout, place all of the crust ingredients, except the trout, in a food processor and blend to a smooth paste.
Place the trout onto a baking sheet, skin-side down and press the crust paste on top. Place into the oven and roast for 8-10 minutes, or until cooked.
For the sauce, heat the oil and garlic in a saucepan over a low heat for 2-3 minutes.
Remove the garlic and add the fresh thyme and tomatoes and warm through on the hob.
To serve, place the butternut squash around the edge of the plate. Place the trout fillet into the centre of the plate and drizzle with the sauce.