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Simanim Stuffed Butternut Squash

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A festive and flavorful stuffed butternut squash inspired by Simanim traditions, blending sweet and savory ingredients for a wholesome holiday dish.

Ingredients

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

Instructions

  1. Preheat oven to 400°F (200°C). Slice the butternut squash in half lengthwise and scoop out the seeds.
  2. Brush the cut sides with 1 tablespoon olive oil, season with salt and pepper, and roast cut side down on a baking sheet for 40-45 minutes until tender.
  3. While the squash roasts, heat remaining olive oil in a skillet over medium heat. Sauté onion and garlic until translucent, about 5 minutes.
  4. In a large bowl, combine cooked quinoa, sautéed onion and garlic, chopped apricots, pomegranate seeds, toasted walnuts, cinnamon, cumin, salt, and pepper. Mix well.
  5. Remove squash from oven and carefully turn cut side up. Spoon the quinoa mixture evenly into each squash half.
  6. Return stuffed squash to the oven and bake for an additional 10-15 minutes until heated through.
  7. Garnish with fresh parsley before serving.

Notes

For an extra burst of flavor, drizzle with a bit of honey or pomegranate molasses just before serving.

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