Simanim Butternut Squash Two Ways

Erin Grunstein Recipe By
  • Cooking and Prep: 50 m
  • Serves: 8
  • No Allergens

This is a delicious way to enjoy your Rosh Hashanah simanim, with so many delicious flavours balancing each other.

Ingredients (12)

Main ingredients

Start Cooking

Roast the Squash

  1. Preheat oven to 400 degrees Fahrenheit. For hasselback squash, peel squash. Do not peel for stuffed squash.

  2. Cut squash in half and remove seeds. Brush with one tablespoon olive oil, salt and pepper. Roast for 20 minutes, flesh side down.

  3. Remove squash from oven, leaving oven turned on. Allow to cool for five minutes.

Prepare the Filling

  1. While the squash roasts, sauté leeks in avocado oil on low-medium heat. Once they turn golden and caramelized, add carrots and cook for few more minutes. Add cinnamon and cook until nice and fragrant.

  2. Mix together apple, dates, honey, remaining olive oil, figs and rosemary. Add leek and carrots to apple mixture.

To Finish

  1. For hasselback squash: Place a chopstick or table knife on either side of the squash so you don’t cut all the way through. Make thin slices along squash. Gently try to open separations (you won’t be able to fully open them) and spoon apple mixture on top of squash.

  2. For stuffed squash: Scoop out insides of squash, leaving about half an inch border around. Cube squash insides. Mix with apple mixture and stuff back into squash.

  3. Place squash back on baking sheet – stuffed side up. Pour one-fourth cup of water into the bottom of the pan. Bake for 20–25 minutes.

  4. Garnish with pomegranate seeds.

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