Rosh Hashanah is around the corner, and it’s time to start thinking about preparing the various simanim – the special foods we eat at our Rosh Hashanah meals.
Growing up, my family’s custom was to simply boil the vegetable simanim – so we’d have a big platter of boiled leaks, carrots, and squash. I actually love boiled vegetables, but not everyone in family does, so each year I try to be creative about how I prepare the simanim.
Like many of you, I have made various things with squash like butternut squash soup, squash kugel, squash loaf, and squash muffins.
This year I decided to make squash bites, which are inspired by the amazing popular and delicious Roasted Diced Sweet Potato Croutons.
This is by far less time consuming and easier than any of the other squash recipes listed above.
I will use them to serve as the simanim, and if there are any left overs I will use them to garnish a salad. I don’t expect there will be any left overs as these are really good. Fresh out of the oven they are crispy, while leftovers are chewy – both ways are great.
I used buttercup squash, which I believe is also called kabocha squash, but I predict these can be made with any kind of squash.
Here are the ingredients:
1 buttercup squash
Splash of dairy free milk – I used almond
Pinch of salt
- Clean the squash and cut in half down the centre.
- Scrape out the seeds from the inside.
- Place on a parchment lined baking sheet and bake at 400 for about 25-30 minutes so that the squash is soft enough to cut easily.
- Let it cool down, then cut away the peel, and dice the squash into 1/2″ pieces.
- Toss with almond milk and salt, then return to baking sheet, placing the cubes in a single layering.
- Bake for another 45-55 minutes, until they look crispy.
- Serve immediately for a crunchy texture, or store in an airtight container for a chewier texture.
- Great served alone as a side dish, or as topping for soup or salad.
1 medium sized squash yielded about 4 cups of squash bites.