Try this squash recipe for the Passover / Pesach festival. Squash is a vegetable that is Kosher for Passover. The following squash recipe is also a vegan recipe. Vegan recipes are characterized by ingredients that are free of any animal products and animal by-products, including poultry and fish. The following squash recipe is Kosher for Passover in that squash is one of the vegetables that is permitted during Passover / Pesach, and the other ingredients in the following squash recipe also comply with the Kosher for Passover dietary laws.

The word "squash" is a shortened and altered form of the Narraganset Native American word "isquoutersquash", which in turn is from the Narraganset word "askútasquash". "Squash" is the name for various types of fruits of plants of the gourd family which are widely cultivated as vegetables. Squash and its many variations (based on texture and flavor), including summer squash and winter squash as well as their own variations, are of the genus "Cucurbita" or "Cucurbitaceae" (Squash family), which includes other vegetables such as zucchini, courgette, and pumpkin. The following squash recipe uses the winter squash variation as the squash. As mentioned, winter squash has its own variations, the most popular variations being acorn, buttercup, butternut, calabaza, delicata, Hubbard, spaghetti, sweet dumpling, and Terk's Turban, among others. Winter squash is planted in the spring, grows all summer and is always harvested at the mature stage in early autumn before the first frost. Winter squash differs from summer squash in that it is harvested and eaten in the mature fruit stage, when the seeds within have matured fully and the skin has hardened into a tough rind. When ripened to this stage, fruits of most varieties can be stored for use throughout the winter. In contrast, summer squash is harvested before the rind hardens and the fruit matures. It grows on bush-type plants that do not spread like the plants of fall and winter squash and pumpkin.

The following winter squash recipe also contains an apricot stuffing recipe for added flavor. And of course, this winter squash recipe produces a healthy dish to enjoy for the Passover / Pesach festival and year round if you so desire!

Winter Squash Recipe with Apricot Stuffing Recipe (Preparation and Cooking Time: 1 hour and 10 minutes)

3 small acorn, butternut or other winter squash, cut in half and seeds scooped out
2 tablespoons olive oil
2 cups matzo flour (or meal), or 4 whole matzo, finely crumbled
1 medium red onion, chopped
1/2 cup chopped celery
1 clove garlic, minced
1 1/2 cups vegetable stock
1/2 cup dried apricots, chopped
1/4 cup cashews, chopped
2 tablespoons fresh parsley, chopped
2 teaspoons fresh ground black pepper

Instructions for the Winter Squash recipe with Apricot Stuffing recipe:

  1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius or Centigrade).
  2. Place the squash, cut side down, in a shallow baking pan.
  3. Add enough water to cover about 1-inch (or 2.54-centimeters) of the squash halves.
  4. Use a pastry brush or cloth to lightly coat the exposed squash skin with olive oil.
  5. Bake the squash for about 20 minutes, or until about half cooked.
  6. The squash still should be fairly tough.
  7. Meanwhile, combine 1 tablespoon of olive oil, matzo, onion, celery and garlic in a medium saucepan and sauté for about 6 minutes, or until very soft.
  8. The mixture will stick to the pan, so stir frequently.
  9. Add the stock, apricots and cashews and allow to cook for 12 minutes, stirring frequently.
  10. Stir in parsley and pepper.
  11. Remove the squash from the oven, turn upright and allow to cool for 5 minutes.
  12. Fill each squash with stuffing and arrange on a baking sheet.
  13. Use remaining olive oil to lightly coat any exposed squash meat.
  14. Bake for 50 minutes, or until the squash is soft and easily pierced by a fork.

Makes 6 servings.

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