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Don’t let cabbage have all the fun – delicata squash is the perfect vehicle for a meat and rice filling. It’s got more flavor than cabbage, doesn’t require you to fold anything up, and serves beautifully. Best of all, it’s crazy easy. Yields 8 delicata boats. Click here for more ways to incorporate simanim into your Rosh Hashanah meals.
4 Delicata squash, cut in 1/2 lengthwise
1 pound ground beef
1 cup white rice
2 jumbo eggs, beaten
1 large yellow onion
1/3 cup Gefen Maple Syrup
1/3 cup soy sauce
1 teaspoon smoked paprika
1/2 teaspoon chipotle pepper
1/2 tablespoon silan such as Heaven & Earth Date Syrup
1/3 cup panko
chives, for garnish
Preheat oven to 400 degrees Fahrenheit.
Cut squashes in half, scoop out the seeds and add to an oven-safe dish.
Add the soy sauce, maple syrup, smoked paprika, and chipotle pepper to a bowl and stir to combine. Pour the mixture into each delicata half. Add water to bottom of pan, then cover and bake at 400 degrees Fahrenheit for 20 to 25 minutes, until squash is soft to touch.
While squash cooks, put up rice to boil and chop the onion. Sweat the onion in a pan and, when translucent, add the silan and cook on medium-low until caramelized. If it starts to burn, just add a tablespoon of water to slow it down.
Once onions and rice are done, combine with the ground beef and eggs. Season with salt and mix to combine.
Remove squash from oven. Raise the oven temperature to 475 degrees Fahrenheit. Stuff squash with the meat mixture and top with panko, then bake at 475 degrees Fahrenheit for 12 minutes uncovered. Top with fresh chives.
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