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Simanim Stuffed Butternut Squash

Simanim Stuffed Butternut Squash Close-up
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A festive and flavorful dish featuring roasted butternut squash filled with traditional simanim ingredients, perfect for celebrating with symbolic taste and texture.

Ingredients

Scale
  • 1 medium butternut squash
  • 1 cup cooked chickpeas
  • 1/2 cup cooked black-eyed peas
  • 1/4 cup dried dates, chopped
  • 1/4 cup pomegranate seeds
  • 1/4 cup cooked rice
  • 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
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the butternut squash in half lengthwise and scoop out the seeds.
  3. Brush the cut sides with 1 tablespoon olive oil, season with salt and pepper, and place cut side down on a baking sheet.
  4. Roast for 40-45 minutes until tender.
  5. While the squash roasts, heat the remaining olive oil in a skillet over medium heat.
  6. Sauté onions and garlic until translucent, about 5 minutes.
  7. Add cooked chickpeas, black-eyed peas, rice, dates, cinnamon, cumin, salt, and pepper. Stir to combine and heat through.
  8. Remove from heat and gently fold in pomegranate seeds.
  9. Once the squash is roasted, turn cut side up and fill with the simanim mixture.
  10. Return to the oven and bake for an additional 10 minutes.
  11. Garnish with fresh parsley and serve warm.

Notes

For an extra festive touch, drizzle with a honey dressing before serving or serve alongside a fresh green salad.

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