I still remember the first time I made Simanim Stuffed Butternut Squash—it was for Rosh Hashanah with my in-laws. The moment that squash came out of the oven, smelling warm and inviting, everyone stopped mid-conversation just to take in the aroma. Seeing my family’s faces light up made me realize how this simple dish connects us to the rich Simanim tradition in such an approachable way. This stuffed butternut squash recipe quickly became a staple whenever we celebrate the Jewish New Year or want a cozy fall dinner.
What makes this Simanim Stuffed Butternut Squash so special is that it’s more than just good food—it carries a meaningful symbol of hope and sweetness for the year ahead. In our house, it’s one of those recipes that sparks conversations about the symbolic New Year foods that have been passed down through generations. The combination of roasted squash and the flavorful stuffing feels like a warm hug after a busy day.
If you’re a home cook looking for a recipe that’s both reliable and delicious, especially for Rosh Hashanah simanim or anytime you want to honor tradition with a fresh twist, this is for you. It doesn’t require fancy ingredients or complicated steps, just a handful of simple things you probably already have in your pantry. Trust me, once you try this Simanim Stuffed Butternut Squash, it’ll earn a place on your weekly menu or holiday table.
This recipe has a way of bringing people together, whether it’s your family gathered around the dinner table or friends sharing stories over a cozy meal. For more simple and reliable dishes, you might also want to check out a tasty chicken salad with grapes that’s always a hit, or an Italian Love Cake perfect for dessert celebrations. Let me guide you through this journey of flavor and tradition—you’ll be surprised how approachable and satisfying this stuffed vegetables Jewish holiday dish can be.
What You’ll Need:
This Simanim Stuffed Butternut Squash uses ingredients you probably already have—because good cooking shouldn’t require a special trip to the store. Here’s what you’ll want to gather for this stuffed butternut squash recipe:
- 1 medium butternut squash (about 2-3 pounds)
- 1 cup cooked quinoa or couscous (great for soaking up the stuffing flavors)
- 1/2 cup chopped apples (adds a subtle sweetness, fitting the Simanim tradition)
- 1/3 cup dried cranberries or raisins (for a touch of tartness and tradition)
- 1/4 cup chopped walnuts or pecans (adds crunch and richness)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cinnamon (you’ll find this in the regular spice aisle)
- 1/2 tsp ground allspice or nutmeg (no problem if you don’t have both; a pinch of either works beautifully)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
For budget-friendly notes, this Simanim Stuffed Butternut Squash comes together mostly from pantry staples—dried fruit and spices add big flavor without emptying your wallet. Also, swapping quinoa for couscous is an easy switch if you want a quicker prep. When you chop the squash, peel it with a vegetable peeler and cut it into halves lengthwise to save time.
If you have extra stuffing, it keeps well in an airtight container for up to 3 days. I sometimes use leftover stuffing for a nourishing salad the next day, tossed with a little homemade hummus. If you love symbolic New Year foods, this Simanim Stuffed Butternut Squash offers all the warmth and meaning with none of the fuss. My secret is adding a bit extra cinnamon—it really brings out the cozy flavors without being overpowering.
Let’s Cook It Together!
Preparing Simanim Stuffed Butternut Squash feels like setting the stage for something truly comforting. Here’s how I make it:
- Preheat your oven to 400°F (200°C).
- Prepare the squash: cut your butternut squash in half lengthwise and scoop out the seeds. Brush the flesh with olive oil, sprinkle with salt and pepper, and place cut side down on a baking sheet lined with parchment paper. Roast for about 40 minutes or until the squash is soft and caramelized around the edges.
- While the squash roasts, cook your quinoa or couscous according to package instructions. This usually takes about 15 minutes, so it’s a good multitasking moment. You can check on the squash halfway through to make sure it’s roasting evenly.
- Next, sauté your aromatics: heat 1 tablespoon of olive oil in a skillet over medium heat and cook the diced onion until translucent. Add the minced garlic and cook another minute until fragrant.
- Mix the stuffing: In a large bowl, combine the cooked quinoa or couscous, sautéed onions and garlic, chopped apples, dried cranberries or raisins, chopped nuts, cinnamon, allspice or nutmeg, and a pinch of salt and pepper. Taste the mixture and adjust the seasoning as you like—this is where the flavors come together.
- Stuff the squash: Once the squash halves are soft and cool enough to handle, flip them over and generously fill the cavities with your quinoa stuffing. Press down lightly to pack it in.
- Return to the oven: place the stuffed squash back onto the baking sheet and roast for an additional 15-20 minutes. You want the stuffing to warm through and the top to get slightly crisp but not dry.
- Garnish and serve: take your Simanim Stuffed Butternut Squash out of the oven and sprinkle with fresh parsley or cilantro before serving.
From start to finish, this Simanim Stuffed Butternut Squash takes me about an hour, but it’s worth every minute. Your kitchen should be filled with a beautiful aroma—warm spices, sweet apples, and roasted squash all mingling. If your squash isn’t as soft as you like after roasting, don’t worry; just tent it with foil and bake a little longer. Patience here makes all the difference.
While your squash is finishing up, it’s a great time to set the table or pour yourself a glass of your favorite drink. For a full meal idea, serving this alongside a fresh salad like a classic chicken salad or even some homemade hummus adds freshness and balance, making your holiday or weekday dinner complete.
How to Serve & Enjoy It!
This Simanim Stuffed Butternut Squash shines when served as the centerpiece of your table, especially during Rosh Hashanah or fall gatherings. I like to plate each stuffed half with a sprinkling of fresh herbs for color and a bright side salad to balance the richness.
Perfect side dishes include a crisp green salad with vinaigrette or a warm lentil dish. For a real crowd-pleaser on the side, I recommend a tried and true chicken salad with grapes—both dishes offer a fresh, light contrast to the sweet, hearty squash.
The beauty of this stuffed vegetables Jewish holiday dish is its versatility. It’s equally at home on a festive holiday table or as a comforting weeknight dinner. Guests often comment on the unique combination of flavors, calling it both satisfying and heartwarming.
When you’re left with leftovers (and you will have them!), turning the remaining stuffing into a salad or warming it up as a hearty side is an easy fix. I’ve even wrapped cold leftover squash bites in salad greens for a quick lunch.
If you want to switch things up for the seasons, try adding pomegranate seeds in winter for a juicy pop or swapping apples for pears when they’re in season. These small changes keep the Simanim Stuffed Butternut Squash feeling fresh every time.
Your Questions Answered
Can I make this Simanim Stuffed Butternut Squash ahead of time?
Yes! You can roast the squash and prepare the stuffing up to one day in advance. Store them separately in the fridge, then assemble and bake the stuffed squash right before serving. It makes your holiday prep way easier.
What’s the best substitute for quinoa in this stuffed butternut squash recipe?
Couscous or rice works really well. Couscous is my go-to for when I’m short on time—it cooks faster but still absorbs the flavors beautifully.
Can I add meat or keep it vegetarian?
This recipe is naturally vegetarian, but some friends add cooked ground lamb or beef to the stuffing for a heartier version. It still fits beautifully within the Simanim tradition if you enjoy it that way.
How do I adjust this Simanim Stuffed Butternut Squash for a bigger crowd?
Simply multiply the ingredients and roast as many squash halves as you need. Just make sure you have enough baking sheets or racks in your oven.
Can I freeze leftovers?
Freezing stuffed squash is possible, but I recommend freezing the stuffing separate from the roasted squash to keep textures nice. When thawed, reheat in the oven until warmed through.
Why does this dish feel so connected to the Simanim tradition?
Stuffed vegetables are a key part of the Rosh Hashanah simanim—each ingredient carries symbolic meaning for a sweet and fruitful year. This recipe brings all those elements together in one tasty, approachable dish. You can learn more about the symbolism of these symbolic New Year foods in this Guide to the Simanim – symbolic foods for Rosh Hashanah.
Any tips for picky eaters?
I find that chopping the apples and nuts finely helps with texture preferences, and dialing back the spices slightly makes it more universally appealing. Adding a touch of homemade hummus on the side keeps everyone happy too! You can find a great easy hummus recipe here if you want to give it a try.
Final Thoughts
Simanim Stuffed Butternut Squash holds a special place in my recipe collection because it’s a comforting reminder that simple, good food connects us to tradition and each other. This recipe’s strength is its accessibility—you don’t need special tools or rare ingredients to make it shine.
My Best Simanim Stuffed Butternut Squash Tips:
- Roast the squash cut side down for best caramelization.
- Don’t rush the roasting process; a soft squash makes stuffing easier.
- Taste and adjust your stuffing seasoning—it brings out the symbolic flavors beautifully.
I’ve tested variations with ground meat, pear substitution for apples, and added fresh pomegranate seeds on top. Each one brings its own charm, but the classic apple-cranberry stuffing wins requests most often at our table.
I encourage you to make this dish your own, whether for Rosh Hashanah or just a cozy meal any time of year. I hope you’ll love how approachable and meaningful it feels, not just for the taste but for the tradition it celebrates.
And if you want more reliable, crowd-pleasing recipes, check out this chicken salad with grapes for a fresh, fun side or an Italian Love Cake to sweetly finish your holiday meal.
Ready to get cooking? This Simanim Stuffed Butternut Squash is waiting to bring warmth and flavor to your table.
Simanim Stuffed Butternut Squash
A festive twist on traditional Simanim, this stuffed butternut squash combines symbolic ingredients with rich flavors for a nourishing and meaningful dish perfect for holiday celebrations.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Jewish
Ingredients
- 1 large butternut squash
- 1 cup cooked black beans
- 1/2 cup cooked rice
- 1/4 cup pomegranate seeds
- 1/4 cup diced apples
- 1/4 cup chopped walnuts
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 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).
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Brush the cut sides with 1 tablespoon olive oil and season with salt and pepper.
- Place the squash halves cut side down on a baking sheet and roast for 35-40 minutes until tender.
- While the squash roasts, heat the remaining olive oil in a skillet over medium heat.
- Sauté the onion and garlic until translucent, about 5 minutes.
- Add the cooked black beans, rice, apples, pomegranate seeds, walnuts, cinnamon, cumin, salt, and pepper; stir to combine and heat through for 3-4 minutes.
- Remove the squash from the oven and flip cut side up.
- Fill the squash cavities with the Simanim stuffing mixture and return to the oven for 10 minutes to meld flavors.
- Garnish with fresh parsley before serving.
Notes
For added richness, drizzle a bit of honey or agave syrup on top before serving to enhance the sweetness and balance the spices.