Stuffed Squash + Simanim Rice

with Simanim Jeweled Rice

Chanie Apfelbaum is a food blogger, recipe developer and food photographer who shares her love of food, family and tradition on her popular Instagram platform @busyinbrooklyn, as well as on her blog, www.busyinbrooklyn.com. She is the author of the best selling cookbook, Millennial Kosher (Artscroll Mesorah Publications) and is currently working on her second book, to be released by

Serves 10

Fall is my favorite time of year. I love the crisp autumn breeze, the beauty in the changing leaves and the bounty of pumpkin season. This festive recipe makes the most of the fall harvest and is filled with symbolic foods that are traditionally eaten during the High Holidays.

For the squash:

acorn squashes (approximately 1 ½ lbs. each)

cup olive oil cup honey tsp cinnamon salt and pepper, to taste

· Preheat oven to 425 degrees. · Cut the squash in half from root to stem and scoop out the seeds. · Place the squash cut side up on a parchment-lined baking sheet. · Brush the squash with olive oil, drizzle with honey and sprinkle with cinnamon.

· Season, to taste, with salt and pepper. Roast the squash until forktender, about 35-45 minutes.

for the rice:

tbsp olive oil cup shredded carrot leek, white and pale green part only, sliced lengthwise and thinly sliced

cloves garlic, minced lbs. ground beef tsp allspice tsp cinnamon tsp cloves tsp kosher salt tsp freshly ground black pepper cups basmati rice cups chicken stock

cup water cup golden raisins cup toasted pine nuts (see note) cup pomegranate seeds cup parsley, roughly chopped · In a 6 quart pot, heat the olive oil. Add the carrots, leek and garlic and saute until softened.

· Add the beef and cook over mediumhigh heat until no longer pink, breaking it up into crumbles as it cooks. · Add the allspice, cinnamon, cloves, salt, pepper and rice and stir until incorporated. · Add the stock and water, bring to a simmer and cook, covered, over low heat until the rice is tender and all the liquid is absorbed, approximately 20 minutes. · Add in the raisins and cover for an additional 10 minutes.

· To serve, stuff the acorn squash with a heaping cup of rice. · Top with pine nuts, pomegranate seeds and parsley. Serve warm.

NOTE: to toast the pine nuts, preheat oven to 350 degrees. Spread the pine nuts out on a baking sheet and bake for 6-8 minutes until lightly browned and toasted.