Roasted Butternut Squash with Apples and Onions



Apples, the symbolic fruit for the Jewish New Year, can find their way onto your holiday menu in many ways. This recipe may not have its origins in Europe or the Middle East, but it plays on the tradition of elevating even the simplest of ingredients into a festive dish.

I serve this as a side for brisket or chicken, but you can also combine it with quinoa or barley as a more substantial side dish or vegetarian main course. Although you can buy a whole butternut squash and peel and cube it yourself, I find it’s worth the time and money to buy the squash already peeled and cubed. You might have to cut some of the chunks into smaller pieces if they’re too large, but otherwise this is a fast and easy dish to make. You don’t even have to peel the apples!IMG_2987_650

Roasted Butternut Squash with Apples and Onions

Serves 6-8 as a side dish


  • 1 large onion
  • 2 apples (Fuji, Honeycrisp or Jonagold)
  • 20 oz. cubed butternut squash (about 4-5 cups of 1-inch cubes)
  • 3 Tbsp. extra-virgin olive oil
  • 1 Tbsp. minced fresh thyme or 1 tsp. dried thyme
  • 1 Tbsp. balsamic or pomegranate vinegar
  • Kosher salt
  • 20 grindings of black pepper or to taste
  • ½ cup dried cranberries or cherries
  • ¼ cup sunflower seeds or toasted pine nuts (optional)



1. Preheat oven to 350 degrees.

2. Cut onion in half and slice each piece crosswise into ½-inch strips. Place on a large rimmed baking sheet and set aside.

3. Using an apple slicer, cut apple into eighths and then cut each wedge into three or four chunks. Add to the onions, along with the squash cubes.


4. Add the remaining ingredients and toss well. Arrange in a single layer and bake for 20 minutes. If onions are not yet golden and squash is still firm, gently turn the mixture and return to the oven for another 6 minutes, or until done.


5. Remove from the oven. Sprinkle with dried cranberries and sunflower seeds and serve.


Traditional Rosh Hashanah Teiglach


TTEIGLACHeiglach is an eastern European confection most closely associated with Rosh Hashanah. It was often served for festive occasions such as a wedding, bar mitzvah or bris and in some communities during Shavuot or Simchat Torah because Torah is often equated with honey.

Teig in Yiddish means dough and Lach at the end of a word signifies small. Therefore Teiglach are little balls of baked dough submerged in honey syrup and then mixed with dried or candied cherries or raisins and some nuts (usually almond or hazelnut).

Once readily available in bakeries in large Jewish communities throughout North America, this confection is rapidly disappearing, so whether you were raised Jewish or not, this treat may be new to you. Not to worry if your own family doesn’t have the recipe; Teiglach is easy to make!

Even small children can help make the dough because no electric equipment is required and children enjoy rolling the dough into “snakes” while you can rapidly complete the task. However, children MUST NOT be involved with making the honey syrup, as the high temperature will certainly burn them if they accidentally touch the syrup before it cools. They can watch from afar and measure the awaiting dried fruit and nuts, but an adult must work alone while making the syrup and mixing all of the ingredients together.

The Teiglach may be served in a large pyramid or a few coated balls spooned into little paper cups. It is meant to be eaten with the fingers, pulling the balls off one by one and definitely licking one’s fingers afterwards!

L’Shanah Tova!


Ingredients:Teiglach Ingredients

  • 3 eggs
  • 3 tablespoons oil
  • ½ teaspoon vanilla
  • 2 Tablespoons water
  • 2 1/2 cups flour
  • ¼ teaspoon salt
  • 1/4-teaspoon ginger
  • 1 teaspoon baking powder
  • 1 pound wildflower honey (any honey is O.K. but wildflower is the best)
  • ½ cup sugar
  • ½ teaspoon ginger
  • 1 piece of orange zest 2″ long 1/2 inch wide
  • 1 cup toasted hazelnuts
  • 1/2 cup candied cherries or raisins



1.  Preheat the oven to 375°F.

2.  In a small bowl, combine the eggs, oil, water and vanilla and beat with a fork or whisk until light and combined. In a medium bowl, combine the flour, salt, ginger and baking powder.

3.  Add the liquid ingredients to the dry ingredients and stir with a fork until well combined.

Teiglach adding egg mixture

knead the dough4.  Knead with your hands for a few minutes until dough is smooth and shiny. Cover with plastic wrap and let rest for 10 minutes.

5.  Roll out small balls of dough into long 1/2-inch wide snakes and cut into 1/3 inch pieces. Roll dough pieces briefly in your hands to make balls and place them on ungreased cookie sheets. Bake for 20 – 22 minutes or until golden brown. Cool completely or freeze until later use.

6.  When you are ready to complete recipe, combine the honey, sugar, orange zest and ginger in a heavy 3-quart saucepan and bring slowly to a boil. Simmer for 10 minutes. Remove from heat and add the teiglach balls, nuts and cherries or raisins to the honey mixture and stir to coat well. Place in a pie plate or individual tart tins mounded to form a pyramid.




Teiglach Syrup boiling

Teiglach Syrup cooking


IMG_0509IMG_0508Teiglach finished