This winter squash with apricot stuffing recipe was shared with us by Eileen Goltz, author of Perfectly Pareve. For more great Passover recipes by Eileen, enjoy this Mushroom Schnitzel, Super Duper Olive Spread, Braised Lamb Shanks in Orange Sauce, and Honey Almond Cake.
Special Diet Notes: Winter Squash with Apricot Stuffing
By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, optionally soy-free, vegan, and vegetarian.
For gluten-free winter squash with apricot stuffing, use gluten-free matzo.
- 2 Tbsp. oil
- 2 cups uncooked matzah farfel or 4 whole matzah, crumbled
- 1 cup chopped red onion
- ½ cup chopped celery (complete with leaves if possible)
- 1 garlic clove, minced
- 11/2 cups vegetable stock
- ½ cup chopped dried apricots
- ¼ cup chopped cashews
- 2 Tbsp. chopped fresh parsley
- 2 tsp. ground black pepper
- 3 acorn squash (butternut, cut in half and de-seeded, or small winter squash)
- Preheat oven to 375. In a large pot, heat the oil. Add farfel, onion, celery, and garlic and sauté for six minutes or until very soft.
- Add the stock, apricots, and cashews and simmer for 12 minutes or until mixture is thickened. Stir in parsley and pepper.
- Place squash, cut side down on a baking sheet or shallow casserole. Add water to cover 1 inch of the squash. Spray squash skin lightly with vegetable oil.
- Bake for 20 minutes, until halfway cooked (still fairly tough). This can be done in a microwave also, cooking on high for 10-12 minutes.
- Remove squash from oven, turn upright and allow to cool for 5 minutes. Fill each squash half with stuffing. Bake for 50 minutes or until squash is soft (easily pierced with a knife).