Recipe by Erin Grunstein

Simanim Stuffed Butternut Squash

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Simanim Stuffed Butternut Squash
Simanim Stuffed Butternut Squash
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

50 Minutes
Diets
- Vegetarian - Vegan - Pescatarian - Gluten Free

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.

Ingredients

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

Directions

Roast the Squash

1.

Preheat oven to 400 degrees Fahrenheit.

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.

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.

2.

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

Notes:

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

1.

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

2.

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.

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.

Variation:

As an alternative to stuffed squash, you can use the same mixture and serve over Israeli couscous. Instead of halving the squash and roasting it, peel and cube the squash, drizzle with olive oil, salt and pepper and roast on a baking sheet until soft. Once soft, remove from the oven and add to the pan of sautéed leeks and carrots, along with apple mixture (you can even add some kale). Cook over medium heat for about five minutes to allow everything to incorporate well. Prepare two cups of dry Israeli couscous according to the package directions and serve together with the squash mixture.

Recipe tags

apples and honey butternut squash carrots dates Erin Grunstein erin.eats.mtl figs fresh herbs hasselback leeks pomegranates rosemary Rosh Hashana rosh hashanah rosh hashanah tradition Rosh Hashanna Rosh Hashannah roshhashana simanim stuffed squash stuffed vegetables vegan
Simanim Stuffed Butternut Squash

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