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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.
2 acorn squash
3 Roma tomatoes
2 red onions
2 tablespoons Gefen Olive Oil
2 tablespoons Gefen Honey
4 cloves garlic, such as Mr. Dipz Peeled Garlic, grated
2 teaspoons salt
3 and 1/2 ounces (100 grams) Gefen Roasted Chestnuts, roughly chopped
8 ounces (225 grams) cherry tomatoes
1/4 red onion, diced finely
2 tablespoons fresh chopped parsley
1 and 1/2 teaspoon Gefen Olive Oil
1/2 teaspoon salt
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius)
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.
In a small bowl, combine olive oil, honey, garlic, and salt. Brush over vegetables and bake for about 40 minutes.
Assemble as vegetable stacks. Serve as is, or with optional salad topper (instructions below).
Place all ingredients into a medium bowl. Combine and let stand at least 10 minutes to allow flavors to meld. Spoon over roasted veggies.
Food and Prop Styling by Renee Muller Photography by Moishe Wulliger
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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.