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Simanim Stuffed Butternut Squash

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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.

Ingredients

Scale
  • 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

  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. Roast the squash for about 40 minutes, or until tender.
  4. While the squash is roasting, heat the remaining olive oil in a skillet over medium heat. Sauté the onion and garlic until translucent.
  5. 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.
  6. Once the squash is cool enough to handle, scoop out some of the flesh to create a cavity, leaving a sturdy edge.
  7. Mix the scooped squash flesh into the filling mixture, then stuff the mixture back into the squash halves.
  8. Return the stuffed squash to the oven and bake for an additional 10-15 minutes until heated through.
  9. 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.

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