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
Scale
- 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.
Find it online: https://delilita.com/simanim-stuffed-butternut-squash/