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Parve
Easy
8 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
This is a delicious way to enjoy your Rosh Hashanah simanim, with so many delicious flavours balancing each other.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 apple, peeled, cored and chopped
2 tablespoons avocado or grapeseed oil
1 large butternut squash or 2 small ones
1/2 cup grated carrots
1/2 teaspoon cinnamon
4 Medjool dates, pitted and chopped
2 fresh figs, chopped
2 tablespoons Gefen Honey
1 leek, white part only, sliced thinly
4 tablespoons Gefen Extra-Virgin Olive Oil, divided
pomegranate seeds, for garnish
1 long sprig fresh rosemary, chopped
sausages, sliced and sautéed (optional)
fresh mint, to garnish
Preheat oven to 400 degrees Fahrenheit.
Cut squash in half and remove seeds. Brush with one tablespoon olive oil, salt and pepper. Roast for 20 minutes, flesh side down.
Remove squash from oven, leaving oven turned on. Allow to cool for five minutes.
In the meantime, sauté leeks in avocado oil on medium heat. Once they turn golden and caramelized, add carrots and cook for few more minutes. Add cinnamon and cook for another minute until fragrant.
Mix together apple, dates, honey, remaining olive oil, figs and rosemary. Add leek and carrots to apple mixture.
Remove squash from oven, keeping oven turned on. Allow to cool for five minutes.
Scoop out insides of squash, leaving about half an inch border around. Cube squash insides. Mix with apple mixture. If you are using sausages, add them to the mixture too. Spoon this mixture into squash.
Place squash back on baking sheet – stuffed side up. Pour one-fourth cup of water into the bottom of the pan. Bake for 20–25 minutes.
Garnish with pomegranate seeds.
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