Squash is served at the Rosh Hashana Night meals as a request that G-d tear up bad decrees. There are many ways you could serve the squash (sauteed, stir-fried, baked in a souffle, or pureed in a soup). I find roasted butternut squash with a hint of brown sugar to be a perfect side dish for this festive meal.
Carmelized Butternut Squash
2 butternut squash- peeled, seeded, and cut into thick chunks
2 T margarine (canola oil can be substituted)
Salt (1/4 tsp)
3 T dark brown sugar
dash of cinnamon
yield: serves 8
- Peel Squash (you can pierce and cook the squash for about 25 minutes to make it softer and easier to peel)
- Remove Seeds
- Cut Squash into Chunks
- Place chunks in a baking dish (sprayed with baking spray)
- Combine sugar and margarine/oil and drizzle over Squash
- Sprinkle salt
- Sprinkle cinnamon over squash
- Bake at 425 for about 50 minutes till lightly browned
ovens vary and so do baking times.
To achieve that roasted color, turn up your oven to a higher temp until desired golden color is achieved
For more allergy friendly Rosh Hashana Recipes order "A Taste of Sweetness"