Home » Rosh Hashanah » Rosh Hashanah Side Dishes Stuffed Acorn Squash |
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| Posted on 2008-09-11 |
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Jews of Middle Eastern-descent traditionally eat squash, gourd and pumpkins on Rosh Hashanah. This delicious squash recipe uses some of the holiday's most popular ingredients to make a sweet stuffing. Ingredients2 acorn squash, halved, seeds and strings removed2 cups water 3/4 c chopped walnuts 1/2 c chopped red apples (leave the peel on) 1 T cinnamon 2 T Extra Virgin Olive Oil |
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DirectionsPreheat oven to 350 degrees. Place squash halves cut sides down on cutting board. Trim the bottoms, so the halves will stand level when filled. Place squash hollow-side down in a baking dish. Add about ½-inch of water. Bake for 20 minutes, or until just tender.While the squash is cooking, combine nuts, apples, cinnamon and oil in a bowl. Divide mixture evenly among nearly cooked squash halves. Return to oven for an addition 8-10 minutes or until stuffing is golden brown. |
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