When it comes to holiday-worthy vegetarian dishes, it’s important to make something that feels like the main event, not a side dish. This show-stopping dish is packed with flavor from a sweet and sour pomegranate reduction that’s used to glaze a creamy squash that melts in your mouth. The thin skin of butternut squash is completely edible, so there’s no need for peeling; after it is cooked, the skin becomes delicate and tender, while helping the squash keep its shape.
A combination of pomegranate juice, balsamic vinegar, herbs and spices braise the squash until tender, before reducing to a sticky, sweet and sour syrup that is then poured over the hasselback squash, flavoring all the nooks and crannies. Before serving, the squash is topped with a fresh pomegranate and date topping, bright with pistachios and mint.
Like many Jewish holidays, Rosh Hashanah menus are filled with symbolic foods. The most common are apples and honey, for a sweet new year, and a round challah to signify the cyclical nature of a year. Sephardi and Mizrahi Jews (and, increasingly, Ashkenazi Jews, too) take this much further, with a long list of symbolic Rosh Hashanah foods known as “simanim,” which represent a good fortune or omen for the upcoming year, often based on Hebrew word play. This recipe uses many of the simanim, including pomegranate, dates and gourds (squash). Pomegranates are symbolic of good deeds and often take the roll of the “new fruit” customarily eaten on the second night of Rosh Hashanah. Dates symbolize “an end” to our enemies and gourds represent our hopes that any negative verdict of us will be ripped apart and that our slates will be wiped clean for the upcoming year.
Notes:
- Sumac is a Middle Eastern ground berry with a tart, lemony flavor and red or purple color.
- Aleppo pepper is a Syrian mild chili flake with a deep red color and a savory, fruity flavor. You can substitute this for ¼ tsp regular chili flakes.
Hasselback Squash with Dates, Pistachios and Pomegranate Recipe
Hasselback squash is the perfect vegetarian main dish for Rosh Hashanah. This showstopping dish calls for a whole squash, which is halved and braised in a sweet and sour pomegranate reduction, then sprinkled with a fresh pomegranate and date topping. Incorporating symbolic Rosh Hashanah foods like pomegranates, dates and gourds, this is the perfect High Holiday recipe.
- Total Time: 1 hour 30 minutes
- Yield: Serves 4
Ingredients
- 1 medium (1 ½ lb) butternut squash
- 3 Tbsp extra virgin olive oil
- 1 cup pomegranate juice
- 1 Tbsp balsamic vinegar
- 1 clove garlic, finely chopped
- 1 tsp sumac
- ½ tsp kosher salt
- ½ tsp Aleppo chili pepper or ¼ tsp chili flakes
- ½ tsp lemon zest
- ¼ tsp thyme
- ¼ tsp rosemary
For the pomegranate-date topping:
- ⅓ cup pomegranate seeds
- ¼ cup chopped pitted dates
- ¼ cup chopped pistachios
- ¼ cup fresh mint leaves
- 1 Tbsp lemon juice
- ¼ tsp salt
Instructions
- Preheat the oven to 400°F.
- Halve the squash lengthwise, using a spoon to scoop out the seeds. Rub the skin of the squash with oil. Place the squash, flesh side down, in an 8×8-inch baking dish, and roast for 20-25 minutes, or until it begins to soften slightly.
- Meanwhile, combine the pomegranate juice, balsamic vinegar, garlic, sumac, salt, chili pepper, lemon zest, thyme and rosemary.
- Remove the squash from the oven. Use tongs to place the squash cut side down on a cutting board. Place chopsticks or the handles of two wooden spoons on either side of the squash.
- Using a sharp knife, cut through the skin side of the squash crosswise, being careful not to cut all the way through (the chopsticks/spoon handles should prevent this). Continue to cut the rest of the squash into ⅛-inch slices.
- Return the squash to the baking dish, scored skin side up. Pour the pomegranate juice mixture over the top, using a pastry brush to brush the pomegranate mixture over the squash, allowing it to get into each slice.
- Bake for 40-50 minutes, or until softened and the syrup has reduced by half and thickened. Brush the pomegranate mixture that has collected at the bottom of the baking dish over the top of the squash every 20 minutes.
- While the squash is cooking, prepare the pomegranate and date topping: In a medium bowl, combine the pomegranate seeds, chopped dates, pistachios, mint leaves, lemon juice and salt.
- To serve, transfer the squash to a serving dish and drizzle with the reduced pomegranate syrup. Garnish with the pomegranate-date topping.
Notes
- Sumac is a Middle Eastern ground berry with a tart, lemony flavor and red or purple color.
- Aleppo pepper is a Syrian mild chili flake with a deep red color and a savory, fruity flavor. You can substitute this for ¼ tsp regular chili flakes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Holiday
Do you not peel the butternut squash
No, you do not peel the squash. You can eat the skin, and when it is roasted, like this, it becomes soft. Enjoy!
Is it served hot???
Yes, it is.
I want to make this ahead of time. Any advice? Should I just bake and score the squash and then start with Step 6 the day I want to serve? (which would be tomorrow!)
Thanks – looking forward to this!
Hi David, we have not tested making this recipe ahead, but please let us know how it goes if you try it.
Made this for Rosh Hashanah 2023 and it was terrific! Clear directions, easier to make than expected and nice balance of flavors.
★★★★★