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Simanim Stuffed Butternut Squash

Close-up slight angle of homemade Simanim Stuffed Butternut Squash
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Simanim Stuffed Butternut Squash is a vibrant and symbolic dish combining roasted butternut squash with a flavorful medley of traditional simanim ingredients, perfect for celebrating meaningful occasions.

Ingredients

Scale
  • 1 large butternut squash, halved and seeded
  • 2 tablespoons olive oil
  • 1 cup cooked black-eyed peas
  • 1/2 cup cooked barley
  • 1/2 cup diced pomegranate seeds
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped scallions
  • 2 garlic cloves, minced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 1/4 cup toasted walnuts, chopped
  • Juice of 1 lemon

Instructions

  1. Preheat oven to 400°F (200°C). Brush the butternut squash halves with 1 tablespoon olive oil and season with salt and pepper.
  2. Place squash on a baking sheet, cut side down, and roast for 40-45 minutes or until tender.
  3. While squash is roasting, combine black-eyed peas, barley, pomegranate seeds, parsley, scallions, garlic, cinnamon, cumin, lemon juice, remaining olive oil, salt, and pepper in a bowl. Mix well.
  4. Once the squash is done, flip the halves cut side up and fill each cavity with the simanim mixture.
  5. Sprinkle toasted walnuts on top of the filling.
  6. Return stuffed squash to the oven and bake an additional 10 minutes to warm the filling.
  7. Remove from oven and let cool slightly before serving. Enjoy warm.

Notes

For added richness, drizzle tahini sauce over the stuffed squash before serving or garnish with fresh pomegranate arils for extra color and crunch.

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