Simanim Stuffed Butternut Squash
A festive and flavorful dish combining traditional Simanim ingredients stuffed into tender roasted butternut squash, perfect for holiday celebrations or a comforting dinner.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 75 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Jewish
Ingredients
Scale
- 1 large butternut squash, halved and seeds removed
- 1 cup cooked lentils
- 1/2 cup cooked rice
- 1/4 cup dried pomegranate seeds
- 1/4 cup chopped walnuts
- 1/4 cup raisins
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place the butternut squash halves cut side down on a baking sheet and roast for 40 minutes or until tender.
- Meanwhile, heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent.
- In a large bowl, combine cooked lentils, rice, sautéed onion and garlic, pomegranate seeds, walnuts, raisins, cinnamon, cumin, salt, and pepper.
- Flip the roasted squash halves cut side up and stuff generously with the lentil mixture.
- Return the stuffed squash to the oven and bake for an additional 15 minutes to meld flavors.
- Remove from oven, garnish with fresh parsley, and serve warm.
Notes
For added protein, try mixing in cooked ground turkey or tofu into the stuffing mixture.