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Parve
Easy
6 Servings
Allergens 
No Allergens specified
55 Minutes
Diets
I love finding ways to incorporate the simanim into my Rosh Hashanah meals. This is a take on a classic fall dish that includes several of the simanim and makes for a beautiful side dish.
1 cup wild rice
1 and 3/4 cups broth, such as Manischewitz Vegetable Broth
1 cup butternut squash, diced small
2 tablespoons Gefen Olive Oil, divided
1/2 teaspoon Manischewitz Kosher Salt
1 leek (white and light green), sliced
1 tablespoon brown sugar
5 dates, diced small
1 Fuji apple, diced
1/4 cup pomegranate seeds
Place the wild rice and broth in a small pot, bring to a boil, lower and then cover and simmer for 45 minutes.
In the meantime, preheat oven to 425 degrees Fahrenheit. Place the butternut squash on a Gefen Parchment lined baking sheet. Drizzle with oil and salt. Roast for 30 minutes.
On the stove, heat one tablespoon olive oil over medium heat. Add the leeks. Allow to soften and brown for about 10 minutes. Then add the brown sugar and cook for another five minutes – keep stirring to prevent it from burning.
In a bowl, mix together the rice, apples, dates, pomegranate seeds, butternut squash and leeks.
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