Ah, I still remember the first time I made my now-beloved Simanim Stuffed Butternut Squash. It was a chilly afternoon just before Rosh Hashanah, and the warm aromas of spices and roasting squash filling the kitchen felt like a gentle hug. This Simanim Stuffed Butternut Squash recipe quickly became a family favorite—not just because it tastes heavenly but because it carries such beautiful symbolism through the traditional simanim dishes we cherish on the holiday. If you’re anything like me, juggling a busy family life while trying to uphold meaningful food traditions, this holiday stuffed vegetables recipe is a true keeper.
Honestly, I’ll admit, there was a bit of a blunder on my first go. I underestimated the timing and had squash halves that were too firm and not quite tender, while the stuffing was a bit dry. But once I learned the rhythm—an “aha” moment for sure—I perfected the balance, and now this Simanim Stuffed Butternut Squash practically melts in your mouth. It’s a wonderful way to honor the symbolic Jewish foods often served during Rosh Hashanah simanim without sacrificing flavor or family-friendliness.
Beyond the symbolism, this stuffed squash recipe fits seamlessly into my kitchen routines—especially when time is tight but I want something nourishing and special. It pairs wonderfully with my other autumn favorites like the butternut squash soup or a Southern-style squash casserole, which you can find on my blog. I love sharing these seasonal dishes for Rosh Hashanah or cozy family dinners.
If you’re curious about trying a traditional simanim dish that’s a bit different from the usual and bursting with warm flavors, I encourage you to roll up your sleeves with me and dive into this Simanim Stuffed Butternut Squash adventure. Not only is it comforting but it also brings a touch of those treasured symbolic foods right to your table.
What You’ll Need for This Simanim Stuffed Butternut Squash
For a flawless Simanim Stuffed Butternut Squash, having the right ingredients on hand really makes all the difference. Here’s my go-to list that ensures a dish packed with flavor and tradition:
- 2 medium butternut squashes (about 2 pounds each), halved and seeded
- 1 cup cooked quinoa (or rice for some extra heartiness)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup chopped walnuts (toasted for a rich nutty flavor)
- 1/2 cup dried cranberries (for that festive, sweet-tart pop)
- 1 apple, peeled and chopped (I like Granny Smith for its tang)
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Pomegranate seeds (optional, adds beautiful color and symbolic meaning)
I always use locally sourced butternut squash if I can find it, which you can often grab at your neighborhood farmers’ market or well-stocked grocery store. For my Simanim Stuffed Butternut Squash, I prefer quinoa because it adds a lovely texture and is an excellent plant-based protein, but rice works just as well if that’s what you have on hand.
Here’s a quick little Simanim Stuffed Butternut Squash trick I learned: roasting the walnuts separately gives them a toasty bite that really lifts the whole dish. Also, if you’re pressed for time (I know we’re all there sometimes!), grab pre-chopped onions and pre-cooked quinoa from the grocery to speed things along without sacrificing flavor.
When buying dried cranberries and spices, look for bulk bins or store brands—it can save quite a bit, especially when making large batches for holiday stuffed vegetables. Leftover ingredients like walnuts or spices store beautifully in an airtight container for months, so you’re always ready when it’s time to get cooking again!
If you want to get inspired about how to use the squash in different ways, check out my butternut squash soup or for another comforting squash dish, try my squash casserole recipes right here on the blog.
Let’s Make This Simanim Stuffed Butternut Squash Together
Ready to get your hands messy with this Simanim Stuffed Butternut Squash? Let’s do this step-by-step, like we’re cooking side by side:
- Preheat your oven to 400°F (200°C).
- Prepare the squash: Slice each butternut squash in half lengthwise and scoop out the seeds. Brush the flesh generously with olive oil and sprinkle with a bit of salt and pepper. Place them cut side down on a baking sheet lined with parchment paper.
- Roast the squash: Pop them in the oven for about 40 minutes until the flesh is fork-tender. Pro tip: Your Simanim Stuffed Butternut Squash halves should have a lightly caramelized surface and smell beautifully sweet and roasted.
- While the squash is roasting, prepare the stuffing: In a skillet over medium heat, warm 1 tablespoon of olive oil. Add the finely diced onion and garlic, cooking until they become translucent and fragrant—about 5 minutes.
- Toast the walnuts: In a separate dry pan, toast the walnuts for 3-4 minutes, stirring frequently to avoid burning. Let them cool a bit and coarsely chop.
- Mix the filling: In a large bowl, combine the cooked quinoa, sautéed onion and garlic, toasted walnuts, cranberries, chopped apple, and spices (cinnamon, cumin, allspice). Season with salt and pepper to taste and give it a good stir.
- Stuff the squash: Once your Simanim Stuffed Butternut Squash halves are cool enough to handle, gently scoop out some of the flesh, leaving a nice border so the squash keeps its shape. Mix the scooped flesh into your stuffing mixture, then fill the squash with the combined filling.
- Bake again: Return the stuffed squash halves to the oven for another 20 minutes. This melds the flavors beautifully and gives a lovely golden finish.
- Garnish and serve: Sprinkle with fresh parsley and pomegranate seeds (if using) right before serving.
Don’t worry if your Simanim Stuffed Butternut Squash looks a little different or if your stuffing isn’t packed to the brim perfectly—this dish is as much about the ritual and love as it is the look. I learned the hard way with Simanim Stuffed Butternut Squash that the flavor truly carries everything, so focus on that!
In my kitchen, this stuffed squash usually takes about an hour total, but it’s so easy to multitask while it’s baking—I catch up on a little Rosh Hashanah simanim read (here’s a lovely guide to the simanim symbolic foods for Rosh Hashanah) or set the table.
If you run into any small kitchen panic moments, like the squash cooking unevenly—just tent it with foil or rotate the pan. And if you want to mix up the grains, rice or quinoa will both work—plus you can try adding toasted pine nuts or roasted chickpeas as fun variations.
For more ideas to slow down and savor squash this season, you might also love this Rosh Hashana butternut squash carpaccio recipe shared in a wonderful holiday cooking group I follow.
How I Love to Serve This Simanim Stuffed Butternut Squash
Okay, here’s where the magic really shines. My family favors this Simanim Stuffed Butternut Squash as a centerpiece dish during Rosh Hashanah—it’s hearty enough to satisfy but light enough to pair beautifully with fresh, crisp sides. My go-to sides usually include a simple green salad with citrus dressing or roasted beets, which complement the sweetness of the stuffing.
We also love pairing it with my Southern squash casserole—both recipes bring different textures but celebrate the season’s bounty. (You can find that recipe here and also see my squash casserole variants.) This Simanim Stuffed Butternut Squash truly feels like a symbol of sweet blessings and abundance—perfect for ushering in the new year with hope and gratitude.
When I serve it for holiday dinners, I like to plate the squash halves on a warm platter sprinkled with pomegranate seeds and fresh herbs—it makes the presentation festive and welcoming. If there’s ever extra stuffing or squash left over, I pop it into wraps with some grilled chicken or toss it into a hearty salad the next day.
Seasonally, I’ve played around with adding dried apricots or swapping walnuts for pecans to switch it up. Friends who have come over for Rosh Hashanah always ask for the recipe, and sometimes bring their own spins, which makes it even more special.
This dish is one you can enjoy on other occasions, too—from autumn gatherings to a casual weeknight when you want those comforting holiday stuffed vegetables vibes without the fuss.
Oh, and if you’re curious about other squash dishes, be sure to check out my butternut squash soup recipe—it’s a comforting way to enjoy the same star ingredient.
Your Simanim Stuffed Butternut Squash Questions Answered
Q: Can I make Simanim Stuffed Butternut Squash ahead of time?
Absolutely! Preparing the stuffing and par-roasting the squash a day ahead can save you loads of time. I’ve done this a few times for holiday dinners. Just assemble and bake on the day of serving—it keeps everything fresh and flavorful. And if you want even more timing tips, check out this vegetarian Rosh Hashanah ideas thread—there are great suggestions from the community!
Q: What if I don’t have quinoa?
No problem at all. Rice, couscous, or even farro work wonderfully in this stuffed squash recipe. When I first started making Simanim Stuffed Butternut Squash, I used what I had on hand, and every version turned out delicious in its own way.
Q: My squash isn’t tender enough after baking. Help!
Been there! Sometimes oven temps vary, so tenting the squash with foil or doubling your roasting time in 10-minute increments helps. Another tip: You can microwave the halves for a few minutes before roasting to give them a head start.
Q: Can I make it vegan?
Definitely! This Simanim Stuffed Butternut Squash is naturally vegan when you skip any dairy toppings. You can even add a sprinkle of nutritional yeast or vegan cheese if you want a cheesy note.
Q: What symbolic Jewish foods are included in this dish?
The apple, pomegranate seeds, and walnuts are part of the beloved Rosh Hashanah simanim, representing sweetness, abundance, and blessings. This recipe brings those symbols beautifully into one dish, making it a meaningful holiday stuffed vegetable option.
Q: How spicy is the stuffing?
The warming spices like cinnamon and allspice keep it cozy and aromatic without heat. If your family likes a bit of zing, add a pinch of cayenne or smoked paprika.
Q: How should I store leftovers?
Store leftover Simanim Stuffed Butternut Squash in an airtight container in the fridge for up to 4 days. When reheating, I recommend warming gently in the oven to keep the squash from getting soggy. Leftover stuffing also makes a killer filling for wraps or salads!
If you love this Simanim Stuffed Butternut Squash, I think you’ll also appreciate these meals featuring seasonal squash from my blog—like this classic squash casserole.
My Final Thoughts on This Simanim Stuffed Butternut Squash
Looking back, this Simanim Stuffed Butternut Squash isn’t just a recipe to me—it’s a thread in our family’s tapestry of Rosh Hashanah memories. The combination of symbolic Jewish foods tucked inside these golden squash halves reminds me every year of hope, renewal, and the sweetness we wish for in the coming year.
Simanim Stuffed Butternut Squash Pro Tips:
- Always roast the squash cut side down first for tender, caramelized flesh.
- Mix a bit of the scooped squash back into your stuffing to keep it moist and flavorful.
- Toast nuts separately to deepen their flavor and add a satisfying crunch.
Over the years, I’ve switched up this beloved recipe by adding quinoa, wild rice, or even lentils, depending on what my family fancies. My husband swears by the classic walnut and cranberry version, while my kids love it with added apple chunks for sweetness.
I encourage you to make this Simanim Stuffed Butternut Squash your own little tradition. Mix it up with your favorite herbs and nuts or adapt the spices to what your family loves. My hope is that making and sharing this dish will bring you as much joy and warmth as it’s brought us—especially during those meaningful holiday moments.
If you want to continue exploring, you might enjoy pairing it with my butternut squash soup or my Southern squash casserole recipes—both delightful ways to extend the squash love!
Warmly, Liliana
I hope you feel inspired to bring this Simanim Stuffed Butternut Squash into your kitchen soon. It’s approachable, nourishing, and downright joyful—just like the holidays should be. Happy cooking, dear friend!
Simanim Stuffed Butternut Squash
A festive and flavorful dish featuring roasted butternut squash halves stuffed with a traditional blend of symbolic Simanim ingredients, perfect for celebrating new beginnings.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Jewish
Ingredients
- 1 large butternut squash, halved and seeded
- 2 tbsp olive oil
- 1 cup cooked black-eyed peas
- ½ cup cooked rice
- ½ cup pomegranate seeds
- ¼ cup chopped walnuts
- 2 tbsp chopped fresh parsley
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tsp ground cinnamon
- ½ tsp ground cumin
- Salt and pepper to taste
- ½ cup vegetable broth
Instructions
- Preheat the oven to 400°F (200°C).
- Brush the butternut squash halves with olive oil, season with salt and pepper, then place cut-side down on a baking sheet. Roast for 40 minutes or until tender.
- While the squash roasts, heat a tablespoon of olive oil in a skillet over medium heat. Sauté onion and garlic until translucent.
- In a bowl, combine cooked rice, black-eyed peas, sautéed onion and garlic, pomegranate seeds, walnuts, parsley, cinnamon, cumin, salt, and pepper.
- Remove the roasted squash from the oven and carefully scoop out some flesh to create a cavity, leaving enough flesh for structure.
- Mix the scooped squash flesh into the stuffing mixture, adding vegetable broth if needed to moisten.
- Spoon the stuffing mixture back into the squash halves evenly.
- Return the stuffed squash to the oven and bake an additional 15 minutes at 375°F (190°C) until heated through and slightly browned on top.
- Remove from oven and let cool slightly before serving.
Notes
Serve with a side of fresh greens or a dollop of tangy yogurt to complement the sweet and savory flavors.