Please enter the email you’re using for this account.
Meat
Easy
8-10 Servings
Allergens 
No Allergens specified
1 Hour, 40 Minutes
Diets
When hosting Yom Tov meals, I like to have pretty and delicious food, yet I want to enjoy the company as well and not be busy serving in the kitchen the entire time. I find that preparing dishes that are served on platters or oven-to-tableware makes hosting so much easier and more enjoyable. This recipe checks off all those requirements. The beautiful color and presentation and the mix of flavors are sure to make a statement on your Yom Tov table!
1 large butternut squash, peeled, sliced in half vertically, and thinly sliced
6 tablespoons margarine, divided
2 4-ounce (110-gram) packages beef fry
1/2 cup Gefen Pure Maple Syrup
1/4 cup Gefen Honey
2 tablespoons Tonnelli Hot Sauce
1 tablespoon smoked paprika
1 large Spanish onion, diced
1/2 cup dark brown sugar
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Coat the bottom of your oven-to-table dish with two tablespoons margarine. Slice the beef fry slices in half and put a half slice between each slice of squash as you place it in your pan.
Combine maple syrup, honey, hot sauce, and smoked paprika and pour the mixture over the squash and beef fry slices.
Melt four tablespoons margarine in a saucepan. Add the onion and brown sugar. Sauté for about 15 minutes, until the onion is slightly golden, the brown sugar is melted, and it’s a thick consistency. When done, pour it over the squash, forming a nice strip down the center.
Cover and bake for one hour and 15 minutes. If you want the beef fry and onion to become a bit crispy and charred, uncover and broil for three to five minutes, or until you get your desired crispiness.
Photography by Chay Berger
Food Styling by Leah Hamaoui
How Would You
Rate this recipe?
Please log in to rate
Delicious !!! Made some changes: no beef fry. Used coconut oil instead of marg. cut marg amout in 1/2. used a little cayenne pepper instead of hot sauce.