Grilled Trout With Roasted Butternut Squash, Pecans,And Celery Leaf Pesto

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3 cups peeled butternut squash, cut into 1-inch cubes (about 1 small)

2 sprigs fresh thyme

3 cloves garlic, divided

1 cup olive oil, divided

1 cup celery leaves

1/2 cup fresh flat-leaf parsley leaves

1 1/2 tablespoons fresh lemon juice

3/4 teaspoons kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

4 (6-ounce) trout filets

1 cup sliced yellow onion (about 1/2 a large)

1/2 pecan halves, toasted

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