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This elegant Pesach side dish balances sweet and savory flavors with beautiful texture. Caramelized butternut squash and tender zucchini are brushed with a honey-paprika glaze, then finished with a golden pecan-panko crunch and jewel-like dried cranberries plumped in red wine. It’s colorful and festive and pairs beautifully with any Yom Tov main.
1 small butternut squash, peeled, seeded, and cut into 8–10 long wedges
5 small, thin zucchinis, cut into 4 long wedges
salt, for sweating and seasoning
oil, for sautéing
parsley, for garnish (optional)
1/4 cup Gefen Olive Oil
2 teaspoons Gefen Honey
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Gefen Olive Oil
3/4 cup Jason Gluten Free Panko Crumbs
1/4 cup chopped pecans
1/2 tablespoon brown sugar
salt, to taste
pepper, to taste
3/4 cup dried cranberries
1 teaspoon red wine, such as Tuscanini Red Cooking Wine
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Arrange the butternut squash and zucchini on a cutting board. Sprinkle generously with salt and allow to sweat for 15 minutes. Pat dry thoroughly with paper towels.
Heat a drizzle of oil in a nonstick skillet over medium heat. Add the butternut squash and zucchini and caramelize on all sides until golden. Transfer to a baking sheet.
Whisk all ingredients in a small bowl. Brush glaze over the squash wedges. Roast for five minutes.
Remove the zucchini from the baking sheet, lower oven temperature to 375 degrees Fahrenheit (190 degrees Celsius), and roast butternut squash for another 10 minutes, or until tender.
Clean the skillet and heat the olive oil over medium heat. Add imitation panko crumbs, chopped pecans, brown sugar, salt, and pepper. Sauté, stirring constantly, for seven to 10 minutes, until golden and fragrant. Remove from heat.
Lightly spray a small saucepan with cooking spray. Add dried cranberries and red wine and cook over low heat for three minutes, until the cranberries are plump.
Arrange the squash and zucchini on a serving platter. Sprinkle generously with the pecan crumb topping, top with the wine-plumped cranberries, and garnish with parsley, if desired.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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