Recipe by Erin Grunstein

Simanim Stuffed Butternut Squash

add or remove this to/from your favorites
Parve Parve
Easy Easy
8 Servings

No Allergens specified

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


Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.


Main ingredients

  • 1 apple, peeled, cored and chopped

  • 2 tablespoons avocado or grapeseed oil

  • 1 large butternut squash or 2 small ones

  • 1/2 cup grated carrots

  • 1/2 teaspoon cinnamon

  • 4 Medjool dates, pitted and chopped

  • 2 fresh figs, chopped

  • 2 tablespoons Gefen Honey

  • 1 leek, white part only, sliced thinly

  • 4 tablespoons Gefen Extra-Virgin Olive Oil, divided

  • pomegranate seeds, for garnish

  • 1 long sprig fresh rosemary, chopped

  • sausages, sliced and sautéed (optional)

  • fresh mint, to garnish


Roast the Squash


Preheat oven to 400 degrees Fahrenheit.


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


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

Prepare the Filling


In the meantime, sauté leeks in avocado oil on medium heat. Once they turn golden and caramelized, add carrots and cook for few more minutes. Add cinnamon and cook for another minute until fragrant.


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


According to the OU guidelines, fresh figs can be inspected for insects in the following manner. Wash the figs and examine the exterior surface. Then, slice into quarters. Examine the inside of the fig for webbing or obvious signs of insect damage.

To Finish


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


Scoop out insides of squash, leaving about half an inch border around. Cube squash insides. Mix with apple mixture. If you are using sausages, add them to the mixture too. Spoon this mixture into squash.


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.


Garnish with pomegranate seeds.

Simanim Stuffed Butternut Squash

Please log in to rate


Notify of
Inline Feedbacks
View all comments