I don’t usually gravitate toward roasted tomatoes, but something about the fresh tomatoes and roasted tomatoes together really works! Even if you’re not usually into chestnuts, they’re worth a try here. Chopped, their texture is very similar to chickpeas, but with a sweeter, nuttier taste. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Directions

Prepare the Squash

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius)

2. Wash squash and tomatoes well. Slice squash into half-inch (one- and- a- half-centimeter) rings, and remove the seeds. Slice onions and tomatoes into half-inch (one- and- a- half-centimeter) rings. Lay on two baking sheets lined with Gefen Parchment Paper.

3. In a small bowl, combine olive oil, honey, garlic, and salt. Brush over vegetables and bake for about 40 minutes.

4. Assemble as vegetable stacks. Serve as is, or with optional salad topper (instructions below).

Prepare the Chestnut Salad

1. Place all ingredients into a medium bowl. Combine and let stand at least 10 minutes to allow flavors to meld. Spoon over roasted veggies.

Credits

Food and Prop Styling by Renee Muller

Photography by Moishe Wulliger

Recipe tags

Acorn squash Cherry tomatoes Chestnuts Fall squash Fresh parsley Garlic Gluten free Healthy Honey Honey-garlic Low carb Michal Frischman Nuts Parsley Red onion Red onions Roasted chestnuts Roasted tomatoes Roasted vegetables Roasted veggies Roma tomatoes Squash Sugar free Topper

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Gittel

1 year ago

I was pleasantly surprised by how beautiful the flavours go together here. The roasted tomato really gives a nice contrast to the sweet squash and the salsa on top was a nice component as well.