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Roasted Vegetables for Rosh Hashanah

Adapted from Suzanne Amsellem of Silver Spring
  • minutes
  • Serves 6

INGREDIENTS

2

lbs Calabaza squash

15 oz

Canned or home-prepared chickpeas, no-salt-added

1 lb

Carrots

1/2 cup

Fava beans, dried yellow

1/4 cup

Raisins, dark

2

Sweet potatoes, small

4

Yellow onions, small

1/2 cup

Honey

1/2 cup

Brown sugar, light

1

Generous pinch Kosher salt

1/4 cup

Olive oil

2 pounds (1 large or 2 medium) butternut squash, peeled, seeded and cut into large chunks