Late one night in my kitchen, I was on a flavor adventure that I couldn’t wait to share! I was experimenting with Jewish New Year foods, inspired by the beautiful tradition of simanim—the symbolism behind each dish. That’s when Simanim Stuffed Butternut Squash was born. What started as a simple plan to stuff butternut squash turned into an explosion of bold flavors and cozy comfort food with a twist.
I roasted up some butternut squash, thinking it would be the perfect vessel for all those symbolic holiday recipes, and then stuffed it with a savory, spiced mixture that blended sweet, salty, and fresh in ways I hadn’t expected. The magic really happened when those flavors mingled and roasted together, creating a dish that tastes like celebration in every bite.
This Simanim Stuffed Butternut Squash isn’t just a stuffed squash recipe; it’s a Simanim traditional dish made vibrant and exciting. The first time I shared it with friends at a gathering, their eyes lit up with surprise and delight. They couldn’t stop talking about the perfect balance of comforting butternut squash stuffing and the subtle nods to tradition wrapped up in every bite.
If you’re like me and love turning meals into something special, this recipe will bring you joy. It’s bold, it’s comforting, and it’s perfect for those Jewish New Year foods that hug your soul. Friends, get ready to dive into a Simanim Stuffed Butternut Squash experience that will have your taste buds doing that happy dance! And because I’m all about bold flavors and kitchen creativity, I can’t wait for you to join me in making this dish your next weeknight winner.
Before we jump in, if you want to try a few more butternut squash recipes bursting with flavor, check out my Brown Sugar Roasted Butternut Squash or the unbelievably creamy Creamy Butternut Squash Pasta for some more cozy inspiration.
INGREDIENTS You Need
This Simanim Stuffed Butternut Squash ingredient list is all about bold flavors that actually work together! Here’s what you’ll want to grab during your normal grocery trip:
- 2 medium butternut squash, halved and seeded
- 1 cup cooked quinoa (or rice if you prefer a softer texture)
- 1/2 cup chopped walnuts (you can swap pecans or almonds for a different crunch)
- 1/2 cup dried apricots, chopped – a sweet nod to traditional Jewish New Year flavors
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cinnamon – this Simanim Stuffed Butternut Squash gets its amazing taste from warm spices like this!
- 1/2 tsp ground cumin
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup vegetable broth – helps keep the butternut squash stuffing moist and flavorful
No worries if you don’t have dried apricots – I use raisins in my Simanim Stuffed Butternut Squash all the time when I want a little extra chewiness. For a shortcut on busy nights, grab pre-chopped nuts and pre-cooked quinoa from the grocery store. The spice blend is what really pulls this together, so don’t skip that cinnamon and cumin combo.
For storage, if you like to prep ahead, you can make the stuffing separately and keep it refrigerated for up to 2 days before stuffing the squash. I love adding extra fresh parsley right before serving my Simanim Stuffed Butternut Squash for that fresh zing.
Let’s Make Some!
Ready to rock your kitchen with this Simanim Stuffed Butternut Squash? Let’s go step-by-step and have some fun creating magic!
- Preheat your oven to 400°F. While your oven warms, get your butternut squash halves prepped. Brush the flesh with 1 tablespoon olive oil and sprinkle with salt and pepper.
- Roast the butternut squash cut-side down on a baking sheet for about 45 minutes, or until soft. This is where the magic starts happening! Your kitchen will start smelling like fall, and that cozy vibe you want is right there.
- While your squash roasts, heat the remaining olive oil in a pan over medium heat. Toss in the red onion and garlic, cooking until softened and fragrant, about 5 minutes.
- Add the cinnamon and cumin, stirring constantly to toast those spices. Your Simanim Stuffed Butternut Squash stuffing already smells incredible, trust me!
- Stir in the cooked quinoa, chopped walnuts, dried apricots, and vegetable broth. Let the mixture simmer until most of the broth absorbs. Season with salt, pepper, and fresh parsley.
- Carefully flip your roasted butternut squash halves cut-side up and spoon the stuffing generously into each cavity. Don’t worry if it looks overflowing—that’s a happy squash!
- Pop them back in the oven for 15 minutes. This final 15 minutes really lets those flavors meld, bringing your Simanim Stuffed Butternut Squash to life.
- Remove from the oven, garnish with more parsley if you want, and get ready to impress.
In my kitchen, this Simanim Stuffed Butternut Squash usually takes just under an hour total—perfect for a weeknight winner that doesn’t skimp on flavor or comfort. While it bakes, you can prep a salad or start setting the table for your flavor fiesta.
If you want to add a fusion twist to this, I sometimes throw in a sprinkle of feta cheese on top before baking. It adds a creamy salty pop that’s unexpected but absolutely delicious.
How to Serve Up This!
People literally do happy dances when this Simanim Stuffed Butternut Squash hits the table, especially when paired with bold, fresh flavors. I love serving it alongside a crisp Israeli salad or a simple lemon tahini dressing to brighten everything up.
It’s perfect for those Jewish New Year foods celebrations, but honestly, it’s a year-round comfort food with a twist that works for any holiday or casual dinner. For presentation that wows guests, serve the stuffed halves on large white plates, drizzle with fresh pomegranate seeds for that pop of color, and sprinkle with chopped parsley.
Leftovers? Yes, please! I love turning leftover Simanim Stuffed Butternut Squash into a quick hash by chopping it up and frying it in a skillet with an egg on top the next day. This Stuffsquash hash makes mornings feel festive and comforting.
For fusion fans, I’ve experimented by adding Middle Eastern spices like baharat or swapping walnuts for pine nuts; each variation surprises and delights. And while you’re trying this, don’t forget to peek at this amazing Rosh Hashana butternut squash carpaccio recipe for even more festive inspiration.
If you’re loving this comfort food twist, you’ll go crazy for my Butternut Squash Gnocchi with Sausage too!
FAQs:
Will kitchen newbies succeed with this Simanim Stuffed Butternut Squash?
Absolutely! This recipe is forgiving and perfect for all skill levels. My own experiments have taught me that even if your stuffing isn’t perfectly uniform, the flavors pull it all together beautifully.
What if I mess up my Simanim Stuffed Butternut Squash?
Spoiler: it’ll still taste incredible! I once over-roasted a squash, and the sweetness turned into caramel notes that everyone raved about. Cooking is about happy accidents—embrace them!
How can I prep this Simanim Stuffed Butternut Squash for busy weeknights?
Do the roasting and stuffing in advance. Refrigerate the stuffed squash, then pop it in when you’re ready to eat. It’s a perfect weeknight winner.
Can I make this Simanim Stuffed Butternut Squash vegan?
Yep! This recipe is naturally plant-based, especially if you skip any optional cheese toppings. All the flavor comes from the spices and fresh ingredients.
What are some good variations of Simanim Stuffed Butternut Squash?
You can swap quinoa for rice or couscous, add toasted seeds for crunch, or bring in pomegranate arils for bright bursts of flavor. I love trying different nuts like toasted pistachios!
Is this Simanim Stuffed Butternut Squash gluten-free?
Yes! All ingredients are naturally gluten-free. Perfect for those watching gluten but wanting bold flavors.
Where can I learn more about the tradition behind Simanim stuffed squash?
Check out this amazing Guide to the Simanim – symbolic foods for Rosh Hashanah for delicious background and ideas.
For ideas on serving vegetarian guests during Jewish holidays, this post is a lifesaver: Need ideas for a vegetarian person invited for Rosh Hashana dinner.
CONCLUSION:
This Simanim Stuffed Butternut Squash brings me so much joy because it’s more than just a stuffed squash recipe—it’s a delicious celebration of meaning, flavor, and comfort food with a twist. Every bite tells a story, steeped in tradition but bursting with bold flavor and warmth.
My Simanim Stuffed Butternut Squash Flavor Secrets? Here they are:
- Always roast the butternut squash cut-side down first for creamy, caramelized sweetness.
- Use a mix of nuts and dried fruit for texture and that perfect balance of savory and sweet.
- Fresh herbs like parsley right before serving add brightness that wakes up your taste buds.
I’ve tested awesome variations, too! Swap quinoa for couscous for a fluffier texture. Add a layer of goat cheese for tangy creaminess. Or experiment with spices like turmeric and cardamom for a fusion flair. Each version fits different occasions—from festive Jewish New Year family dinners to cozy weeknight celebrations.
Trust your taste buds and your kitchen intuition. This Simanim Stuffed Butternut Squash recipe is flexible, fun, and a true weeknight winner that invites bold flavor and comfort to every plate!
I’m so excited for you to try this and share your own delicious stories. Your kitchen is about to become the home of some seriously mouthwatering magic. Enjoy every bite, fellow food lovers!
If you’re hungry for more joyful butternut squash ideas, you’ll want to peek at my Brown Sugar Roasted Butternut Squash recipe and my creamy Creamy Butternut Squash Pasta. Both are cozy, comforting, and perfect alongside your Simanim Stuffed Butternut Squash lineup.
Ready for your next Simanim flavor adventure? Dive in and happy cooking!
Simanim Stuffed Butternut Squash
This Simanim Stuffed Butternut Squash is a flavorful and festive dish combining roasted butternut squash filled with traditional symbolic ingredients, perfect for a meaningful meal.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Jewish
Ingredients
- 1 large butternut squash, halved and seeds removed
- 1 cup cooked black-eyed peas
- 1/2 cup cooked barley
- 1/4 cup pomegranate seeds
- 1/4 cup chopped walnuts
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1 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 tbsp olive oil, season with salt and pepper, then place cut-side down on a baking sheet.
- Roast the squash for about 40 minutes, or 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.
- Add the cooked black-eyed peas, barley, pomegranate seeds, walnuts, cinnamon, cumin, salt, and pepper to the skillet. Stir well to combine and heat through.
- Once the squash is cool enough to handle, scoop out some of the flesh to create a cavity, leaving a sturdy edge.
- Mix the scooped squash flesh into the filling mixture, then stuff the mixture back into the squash halves.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes until heated through.
- Garnish with fresh parsley before serving.
Notes
For extra richness, drizzle honey over the stuffed squash before the final bake or serve with a dollop of Greek yogurt.