When my family first asked me to make Simanim Stuffed Butternut Squash, it came right before Rosh Hashanah one busy year. My cousin had heard about this traditional Jewish New Year recipe through a community group, and she was eager to try something meaningful and vegetarian for the holiday dinner. I remember the excitement in her voice when she asked, and I wanted to make sure this Simanim Stuffed Butternut Squash was just as special as those stuffed vegetables with symbolic meanings that bring families together.
I wasn’t sure if my family would be ready to trade our usual dishes for something new, but as soon as the Simanim Stuffed Butternut Squash came out of the oven, everyone leaned in with curiosity. There was the warm aroma of sweet butternut squash, mingling with the layers of nutty and honeyed stuffing. The savory-sweet harmony sparked smiles and questions around the table. This wasn’t just a meal, it was a moment.
This recipe stuck around our holiday rotation because it blended all those Rosh Hashanah simanim dishes into one satisfying and colorful meal. It has everything—symbolism, flavor, and heart. Now, I make Simanim Stuffed Butternut Squash for more than holidays. It works for weeknights when I want comfort food that feels thoughtful without stress. The best part? It brings my family together, sparking little conversations about tradition and taste.
If you’re looking for something that feels both familiar and fresh for your family, this Simanim Stuffed Butternut Squash is a welcoming place to start. I’m excited to share it with you so your meals can carry that same warmth and meaning.
What You’ll Need
For the best Simanim Stuffed Butternut Squash, I recommend choosing firm, medium-sized butternut squash with smooth skin. You’ll find everything for this recipe at your regular grocery store, including staples like apples and nuts which add lovely texture and sweetness.
Here’s the key ingredient list for Simanim Stuffed Butternut Squash:
- 2 medium butternut squashes, halved and seeded
- 1 cup cooked quinoa or rice (I prefer quinoa for its nuttiness)
- 1 large apple, peeled and diced
- 1/2 cup walnuts, roughly chopped
- 1/4 cup dried cranberries or raisins
- 3 tablespoons honey or maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Fresh parsley or cilantro for garnish
This Simanim Stuffed Butternut Squash is forgiving if you need to swap ingredients. For example, pecans substitute well for walnuts, and you can use barley or bulgur instead of quinoa or rice if you want more chew. If you prefer a less sweet stuffing, feel free to cut back on honey or dried fruits.
A little prep wisdom: roasting the squash halves first helps them soften perfectly before stuffing. Also, cooking your grains ahead makes assembly quick and smooth. My family prefers when I use honey here, but maple syrup gives it a wonderful earthy sweetness if you want to avoid honey.
Trust me, this Simanim Stuffed Butternut Squash ingredient list keeps things simple without sacrificing flavor! For more ideas on how to add a savory side, you might like my butternut squash and turkey chili, which pairs beautifully for a heartier meal.
How to Make It
Making Simanim Stuffed Butternut Squash is easier than it looks, and the results never disappoint. Here’s my step-by-step guide to getting it just right.
- Preheat your oven to 400°F. Place the butternut squash halves cut-side down on a parchment-lined baking sheet. Brush with one tablespoon olive oil, sprinkle a pinch of salt, and roast for 35-40 minutes, until soft and easily pierced with a fork.
- While the squash is roasting, prepare the filling. Heat the remaining olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and cook one more minute until fragrant.
- Mix in the diced apple, walnuts, and dried fruit. Cook for 3-4 minutes to soften the apple slightly. Add cinnamon, cumin, and salt. Stir well to combine all the flavors.
- Remove the skillet from heat and stir in your cooked quinoa (or rice). Add honey or maple syrup last, adjusting sweetness to taste. Your filling should smell warm and inviting here.
- Once the squash is cool enough to handle, flip each half cut-side up. Scoop out a little more flesh if you want more room for stuffing, but keep enough to hold its shape.
- Fill each squash half generously with your aromatic filling. Don’t pack too tightly—you want a light, fluffy texture inside.
- Return the stuffed squash to the oven and bake for another 15 minutes. This step melts the flavors together and firms up the stuffing. You’ll know your Simanim Stuffed Butternut Squash is ready when the tops are golden and the squash is tender all through.
Your kitchen will smell amazing while this Simanim Stuffed Butternut Squash cooks, filling the house with cinnamon and honey hints. Don’t worry if your squash looks a little soft on the edges—that’s part of the comfort.
Here’s where I used to mess up my Simanim Stuffed Butternut Squash: not roasting the squash long enough so it stayed too firm. Now I always remember to test with a fork before stuffing. While your Simanim Stuffed Butternut Squash is baking, you’ll have time to tidy up or prepare a simple side salad.
If you want to try a different twist, adding cooked lentils or mushrooms to the stuffing gives it extra depth. For a fresh take, my family loves goat cheese stuffed mini peppers, which make a great appetizer alongside this dish.
Serving Ideas
Everyone reaches for seconds when this Simanim Stuffed Butternut Squash comes out with its golden crust and fragrant filling. It’s hearty yet light, a perfect centerpiece for holiday dinners or comfort food cravings.
This Simanim Stuffed Butternut Squash pairs beautifully with crisp green salads or roasted vegetables. For a fuller meal, serve alongside a protein like roast chicken or your favorite fish. On cozy nights, it’s satisfying just as is.
Presentation tips: serve the squash halves on a large platter sprinkled with fresh parsley or cilantro. Adding a drizzle of extra honey or a sprinkle of toasted nuts on top makes it feel special without extra work.
If you do have leftovers, they reheat beautifully in the oven or microwave, keeping their flavors intact. I often slice them into chunks and toss into salads or grain bowls for quick lunches.
I’ve also tried variations with sweet potato replacing butternut squash, and both are hits. Friends who are vegetarian have asked for the recipe, especially after seeing the symbolic ingredients—a beautiful way to share tradition and flavor.
If your family loves this Simanim Stuffed Butternut Squash, they might also enjoy traditional recipes featured in Rosh Hashanah simanim dishes or even other holiday vegetarian stuffing ideas. You can find a helpful guide to the simanim symbolic foods for Rosh Hashanah on Family Friends Food, which inspired some of my ingredient choices here.
Your Questions Answered
Absolutely. You can roast and stuff the squash a day ahead. Store covered in the fridge and warm up before serving. It keeps the flavors nicely without drying out.
No problem. Pecans or almonds work well too. If nuts aren’t an option, try extra dried fruit and seeds for crunch.
Yes, simply use quinoa or rice as the grain. I always choose quinoa for its texture and protein boost.
Place in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the stuffing from getting soggy.
Definitely vegetarian! To make it vegan, swap honey with maple syrup or agave.
This dish was inspired by traditional Jewish New Year recipes shared in community groups. For more ideas like this, check the Need ideas for a vegetarian person invited for Rosh Hashana dinner group on Facebook.
It’s the combination of flavors and symbolic ingredients like apple and honey that echo Rosh Hashanah simanim dishes, making it meaningful and delicious.
If you want a meatier twist, pairing this dish with my butternut squash and turkey chili adds a great balance. Also, goat cheese stuffed mini peppers offer a nice appetizer if you want more variety.
The Final Word
This Simanim Stuffed Butternut Squash has earned its place in my family’s recipe collection because it combines tradition with everyday ease. Every time I make it, I’m reminded how food can connect us—through shared flavors and stories.
My Simanim Stuffed Butternut Squash Tips:
– Roast your squash until really tender to avoid a tough bite.
– Use fresh, ripe apples for the best natural sweetness.
– Don’t skip the spices—cinnamon and cumin add warmth and depth that bring all the flavors together.
I’ve tried three variations with success: swapping quinoa for barley, adding lentils for heartiness, and using sweet potato in place of squash. My kids loved the lentil version for dinner, and my in-laws enjoy the classic stuffed squash during the holidays.
If you want your family to experience meaningful comfort food, I hope you give this Simanim Stuffed Butternut Squash a spot on your table. It’s a warm welcome for any meal—and a way to make new memories together.
For more inspiration, check out my recipe for butternut squash and turkey chili or goat cheese stuffed mini peppers for a well-rounded meal your family will love.
And if you’re curious about other symbolic dishes for the holiday, this Guide to the Simanim on Family Friends Food is a wonderful resource. You might find just the right addition to your festive spread.
May your kitchen fill with warmth and your table with smiles as you make Simanim Stuffed Butternut Squash part of your family’s tradition.
Simanim Stuffed Butternut Squash
A festive and wholesome dish featuring roasted butternut squash filled with symbolic simanim ingredients, perfect for celebrating tradition with a nutritious twist.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Middle Eastern
Ingredients
- 1 large butternut squash, halved and seeds removed
- 1 cup cooked lentils
- 1/2 cup cooked chickpeas
- 1/4 cup pomegranate seeds
- 1/4 cup toasted walnuts, chopped
- 2 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cinnamon
- 1/2 tsp ground cumin
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Brush the cut sides of the butternut squash with 1 tablespoon olive oil and season with salt and pepper.
- Place the squash cut side down on a baking sheet and roast for 40-50 minutes, until tender.
- While the squash is roasting, heat the remaining olive oil in a skillet over medium heat.
- Sauté the onion and garlic until translucent, about 5 minutes.
- Add cooked lentils, chickpeas, cinnamon, cumin, salt, and pepper. Stir to combine and cook for 3-4 minutes to blend flavors.
- Remove the squash from the oven and let cool slightly. Scoop out some of the flesh to create a cavity, reserving the scooped flesh.
- Mix the reserved squash flesh with the lentil mixture along with pomegranate seeds and walnuts.
- Fill the squash cavities with the mixture and return to the oven for 10-15 minutes to warm through.
- Garnish with fresh parsley before serving.
Notes
For extra richness, drizzle with tahini sauce or add a sprinkle of feta cheese on top before serving.