Tzimmes Stuffed Butternut

 
tzimmes butter nut

August 21st 2013By Sharon Lurie

Apparently there are some vegetarians out there! Being a 'meataholic', I find this quite horrifying! I tease my one and only vegetarian friend (only one, I wouldn't allow any more!) that eating a piece of dried mango is no substitute for a piece of biltong! I'm sure she's permanently hungry! Anyway, during the year I make her salads, but on Rosh Hashanah I make her something a little more traditional. For a different way to serve vegetarian tzimmes, try this.

 

Summer Squash Bowtie Pasta

 
Summer Squash Bowtie Pasta

July 6th 2011By Jamie Geller

Delish both warm and chilled, this colorful summer style pasta dinner is perfect as the weather warms up.

 

Spaghetti Squash Yerushalmi Kugel

 
Spaghetti Squash Yerushalmi Kugel

July 20th 2011By Sharon Matten

What can you make with squash…what can you make with noodles? You have made squash kugel with squash, you have made Yerushalmi kugel with noodles… put the two together and the concept of the Spaghetti Squash Yerushalmi Kugel is born. The initial concept was received with a “hmm…strange…..”. In reality, it’s delicious! The squash really lends itself to the sweet and peppery kugel. The strands have a slightly sweet taste to them and hold up well when baked. When served, our Shabbat guests had to be told it was a squash kugel! They were extremely impressed with this innovative, revolutionary new kugel and it was enjoyed by all – young and old. I guess when you have lemons you make lemonade – or the new adage…when you have extra spaghetti squash you make KUGEL!

 

Flower Shaped Squash Kugel

 
Flower Shaped Squash Kugel

July 20th 2011By Sharon Matten

In honor of the spring planting, this Shabbat I’m making my famous Flower Shaped Squash Kugel, so named because I make it in this cute silicone flower shaped pan. Every time I bring it out everyone always says “Oooh, look at the pretty flower shaped Kugel!” They really do! It’s a family favorite, and everyone loves cutting off a petal sized serving. I love it because it’s healthy (squash), and incredibly easy to make. Using the silicone pan is a plus too because I don’t have to grease it (silicone is naturally non-stick), its easy to clean, and easy to store – I just roll it up and put it in a drawer.

 

Curried Squash Soup with Frizzled Leeks

 
Curried Squash Soup with Frizzled Leeks

October 27th 2011By Naomi Ross

Feel free to experiment and use any winter squash or a combination thereof for this delicious soup. Don’t be intimidated by the curry powder – even non-curry fans love this soup, with its subtle background flavors. Garnishing with frizzled leeks absolutely makes this soup and is worth the extra effort!

 

Butternut Squash Muffins with Walnut Streusel Topping

 
butternut squash muffins

January 4th 2012By Miriam Pascal

Obviously, these are a perfect fall and winter muffin recipe, but truthfully, butternut squash is available all year round, so you can make these delicious muffins anytime you fancy them. They work beautifully with canned pumpkin puree too, so if you prefer pumpkin, or if you are looking for an easy way out- go for it! The taste of the squash is not very pronounced in this recipe, but it gives the muffins a beautiful color and an incredibly moist and light texture.

 

Brisket and Veggies Stuffed Acorn Squash

 
brisket stuffed acorn squash

August 29th 2013By Ronnie Fein

This is the perfect recipe for leftover brisket of any kind. Mix the chopped leftover brisket with veggies and make it into a stuffing of sorts, place inside the hollows of two acorn squash.

 

Baked Acorn Squash with Cranberry Orange Sauce

 
Baked Acorn Squash with Cranberry-Orange Sauce

March 31st 2010By joyofkosher

A perfect healthy Thanksgiving side dish of roasted Acorn Squash.