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