Print

Simanim Stuffed Butternut Squash

Print Recipe

Celebrate tradition with Simanim Stuffed Butternut Squash, a flavorful baked dish combining tender butternut squash with a savory mixture of symbolic ingredients for a meaningful meal.

Ingredients

Scale
  • 1 large butternut squash, halved and seeded
  • 1 cup cooked rice or quinoa
  • 1/2 cup cooked lentils
  • 1/4 cup pomegranate seeds
  • 1/4 cup chopped walnuts
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Brush the cut sides of the butternut squash with 1 tablespoon olive oil and season with salt and pepper.
  3. Place the squash halves cut side down on a baking sheet and roast for 40-50 minutes until tender.
  4. While the squash roasts, heat the remaining olive oil in a skillet over medium heat. Sauté onion and garlic until translucent.
  5. Add cooked lentils, rice or quinoa, cinnamon, cumin, salt, and pepper. Stir well and cook until heated through.
  6. Remove from heat and fold in pomegranate seeds and walnuts.
  7. Once the squash is tender, flip the halves cut side up and fill with the stuffing mixture.
  8. Return to the oven and bake for an additional 10 minutes.
  9. Garnish with fresh parsley before serving.

Notes

For an extra layer of flavor, drizzle with tahini sauce or sprinkle some crumbled feta cheese on top before serving.

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