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Swapping out half of the potatoes for butternut squash gives this Pesach cholent a sweet and delicious flavor.
2 cups Haddar Sauteed Onions or other fried onions
3 pounds (1.36 kilogram) russet potatoes, peeled and cubed
1 small butternut squash, peeled and cubed
1–2 pounds (450–910 grams) flanken, or meat of choice
2 tablespoons kosher salt
1 teaspoon black pepper
2 teaspoons Gefen Garlic Powder
1 teaspoon chili powder (optional)
2 tablespoons Gefen Paprika
water, to cover
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place all ingredients except for water into a doubled 9×13-inch (23×33-centimeter) baking pan. Add water to cover. Double wrap pan well with aluminum foil and place in preheated oven.
Bake for one hour, then lower the heat to 250 degrees Fahrenheit (120 degrees Celsius) and cook for an additional four hours. Check every hour and add water as needed.
Before Shabbos, add a drop more water to the pan and place it on your blech before Shabbos, or leave in the oven on 200 degrees Fahrenheit (95 degrees Celsius°C) until ready to serve.
Text, Styling and Photography by Menachem Goodman
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![Dovid's Famous Cholent [I may be pretty young but this cholent is still yum]](https://images.kosher.com/uploads/Member_recipes_Dovid_famous_cholent.jpg)
Before putting on the blech, can I freeze it, intending to yes put it on the blech at a later date?
Hi Stacey, Sure! That’s a great idea. -Chana Tzirel from Kosher.com