Simanim Stuffed Butternut Squash
Celebrate tradition with Simanim Stuffed Butternut Squash, a flavorful and wholesome dish combining tender roasted squash with symbolic stuffed fillings that bring both texture and meaning.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 85 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Jewish
Ingredients
Scale
- 1 large butternut squash, halved and seeded
- 1 cup cooked short-grain rice
- 1/2 cup cooked lentils
- 1/4 cup dried figs, chopped
- 1/4 cup golden raisins
- 1/4 cup pomegranate seeds
- 1/4 cup toasted pine nuts
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Place the butternut squash halves cut side down on a baking sheet and roast for 40-50 minutes until tender.
- While the squash roasts, heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened.
- Add cooked rice, lentils, figs, raisins, cinnamon, cumin, salt, and pepper to the skillet. Stir to combine and cook for 5 minutes to blend flavors.
- Remove squash from oven and let cool slightly. Scoop out some flesh, leaving a 1/2-inch border, and mix it into the filling mixture.
- Stuff the squash halves evenly with the prepared filling.
- Sprinkle toasted pine nuts and pomegranate seeds on top.
- Return the stuffed squash to the oven and bake for an additional 15 minutes until heated through.
- Garnish with chopped fresh parsley before serving.
Notes
For an extra festive touch, drizzle with honey or pomegranate molasses just before serving to enhance the sweet and savory balance.