If you’re looking for a colorful, attention-grabbing dish, serve this stuffed squash sprinkled with pomegranate arils (seeds) and mint. To create this dish, you’ll bake the squash halves until just soft enough to remove from the shells, then chop the flesh and mix with sautéed onions, apples and dates. Honey, pomegranate, dates and apples are traditional foods for Rosh Hashanah and served as “simanim” — symbolic foods to lead to better things.

A velvety, pureed soup topped with toasted cumin and mustard seeds. Acorn squash is spiced with ginger and cayenne, which adds quite a bit of flavor and gives this soup a slightly fancy feel.

Did you know that the turkey was first domesticated by Indigenous Peoples in Mexico? This recipe gives a nod to turkeys’ Mexican heritage with flavors of ancho chile, garlic and cumin. A turkey breast half is a great way to serve a smaller group, or even two people who’d like some tasty leftovers for tomorrow’s lunch.

This is our Kitchen's recipe for this popular dish!