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Simanim Stuffed Butternut Squash

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A festive and flavorful dish featuring roasted butternut squash stuffed with symbolic Simanim ingredients, perfect for celebrating traditions with a wholesome twist.

Ingredients

Scale
  • 1 large butternut squash, halved and seeded
  • 1 cup cooked black-eyed peas
  • 1/2 cup cooked barley
  • 1/4 cup pomegranate seeds
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped walnuts
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1 tablespoon honey

Instructions

  1. Preheat 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.
  2. Roast the squash for 40-50 minutes, or until tender when pierced with a fork.
  3. Meanwhile, in a bowl, combine cooked black-eyed peas, cooked barley, pomegranate seeds, parsley, walnuts, garlic, cinnamon, cumin, remaining olive oil, honey, salt, and pepper.
  4. Once the squash is roasted, carefully scoop out some of the flesh to create a cavity, leaving a sturdy shell.
  5. Mix the scooped squash flesh into the filling mixture and stir well.
  6. Stuff the squash halves generously with the filling and return to the oven for an additional 10-15 minutes to warm through and meld flavors.
  7. Remove from oven and serve warm, garnished with extra parsley or pomegranate seeds if desired.

Notes

For added richness, sprinkle crumbled feta cheese on top before the final baking step, or serve with a side of tahini sauce for extra creaminess.

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