Simanim Stuffed Butternut Squash
Celebrate tradition with this vibrant Simanim Stuffed Butternut Squash featuring symbolic ingredients, perfect for a festive and flavorful holiday meal.
- 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
- 1 cup cooked brown rice
- 1/2 cup pomegranate seeds
- 1/3 cup black-eyed peas, cooked
- 1/4 cup chopped fresh parsley
- 1/4 cup toasted pine nuts
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons honey or maple syrup
Instructions
- Preheat the oven to 400°F (200°C).
- Drizzle the butternut squash halves with 1 tablespoon olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 40 minutes until tender.
- Meanwhile, heat the remaining olive oil in a skillet over medium heat. Sauté onion and garlic until translucent.
- In a large bowl, combine cooked brown rice, sautéed onion and garlic, black-eyed peas, pomegranate seeds, parsley, pine nuts, cinnamon, cumin, honey, salt, and pepper. Mix well.
- Remove squash from oven and flip halves cut-side up. Gently scoop some flesh to create a cavity for more filling if desired.
- Stuff the squash halves evenly with the rice mixture.
- Return the stuffed squash to the oven and bake for an additional 15 minutes.
- Serve warm as a festive main or side dish.
Notes
For added richness, drizzle with tahini sauce or a splash of fresh lemon juice before serving.
Find it online: https://justhealthybites.com/simanim-stuffed-butternut-squash/