The Shiksa’s Passover Potluck is a unique annual online event. I’ve invited my friends, both Jewish and non-Jewish, to share recipes that are kosher for Passover. My goals are simple– to foster mutual understanding between different cultures, to introduce you to my foodie friends, and to share yummy recipes and cooking ideas for Passover! To learn more about the Passover holiday, click here.
Passover Potluck 2013 is generously sponsored by Idaho Potatoes.
I absolutely love this recipe from Lori Lange, author of the blog Recipe Girl. Lori is a talented food blogger and an all-around terrific person. She’s also the mother of up-and-coming food blogger Recipe Boy! I’m super excited about Lori’s upcoming cookbook (details below). I just love her creative recipes ideas. Here, she’s taken a simple, natural side dish and made it delectable with the addition of fresh sage and pine nuts.
If you need a tutorial on how to peel, cut, and roast butternut squash, click here. ~ Tori
Hello Shiksa Readers! I’m Lori Lange, the blogger behind RecipeGirl.com. I was an elementary school teacher for many years before leaving the classroom to stay home, take care of my son and start a website based on my passions for recipes and entertaining. Nowadays, I share recipes and entertaining menus with my RecipeGirl readers, and I just finished writing my very first cookbook: The Recipe Girl Cookbook, which will be published on April 15th- a dream come true! I live a crazy, busy life in sunny Southern California with my husband and 11 year old food blogging and sports-addicted son, but I absolutely love every minute of it.
I lived in small-town Carson City, Nevada for most of my childhood. I knew of only one Jewish boy in my high school, and I remember talking to him about the Jewish holidays, but I never understood any of it. In college (San Diego), I had the opportunity of working at a private Jewish school for a few years while I was getting my teaching credential. It was there that I finally gained knowledge and insight into the Jewish religion and holidays. I sang songs and said prayers along with the kids, I attended Bar/Bat Mitzvahs, and my friends set me up on dates with nice Jewish boys. A loaf of Challah bread came home with me every Friday, I sampled delights such as sufganiyot, latkes, kugel and brisket, and I got in trouble once for bringing a shrimp-flavored Cup-of-Noodles into the staff lunchroom (oops!). I never did marry a Jewish boy, but I’m thankful to have had the opportunity to learn so much about the Jewish culture.
This Passover-friendly dish is one of my very favorite recipes: Roasted Butternut Squash with Garlic, Sage and Pine Nuts. When Butternut Squash is roasted, it turns into a such a sweet treat, and therefore that makes it totally irresistible. In this recipe, I toss the roasted squash with sauteed garlic, sage and pine nuts. It’s my favorite thing to have for lunch, but it also makes a wonderful side dish. Happy Passover!
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- 3 lbs butternut squash, peeled, seeded and cut into 3/4-inch cubes - click here to learn how
- 2 tbsp olive oil, divided
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 large garlic cloves, minced
- 2 tbsp finely chopped fresh sage
- 1/3 cup pine nuts
- Preheat oven to 450°F. Line baking sheet with parchment paper, or spray lightly with cooking spray. In a medium bowl, toss butternut squash cubes with 1 1/2 tbsp olive oil, salt and pepper.
- Spread out on prepared baking sheet. Roast for 35 to 45 minutes, until squash is as tender as desired.
- While squash is roasting, heat 1/2 tbsp olive oil in a small skillet. Add garlic, sage and pine nuts, and sauté until pine nuts are lightly browned. Remove from heat.
- Scoop butternut squash into a large bowl. Scrape contents from the skillet onto the butternut squash and gently toss. Serve immediately.