Rosh Hashanah menus should of course include some wonderfully familiar flavors of the holiday like pomegranate, sweet honey, and apples. I like to combine these with other trendy and fall seasonal foods that together make a scrumptious memorable meal. Below, you’ll find some new favorites of mine that will definitely be appearing on my Yom Tov table. Chag Sameach!

Flavors of Fall Butternut Squash and Corn Soup

Flavors of Fall Butternut Squash and Corn SoupServes 10

  • 1 (3 lb.) butternut squash,
  • 1 ½ teaspoon kosher salt, divided
  • 1 tablespoon honey
  • ½ cup margarine or oil
  • 3 medium onions, chopped
  • 10 cloves garlic
  • 2 tablespoons chopped fresh sage leaves, or 2 teaspoons dried sage
  • 5 medium carrots, chopped
  • 2 quarts chicken or vegetable stock
  • ½ teaspoon paprika or smoked paprika
  • ½ teaspoon fresh ground black pepper
  • ¼ teaspoon nutmeg
  • 3 cups uncooked corn kernels (from about 4 ears of corn)
  • ½ cup tofutti sour cream, optional
  • 2 tablespoons flat leaf parsley, chopped
  • Optional: Sriracha or Spicy mayonnaise

Preheat oven to 375F. Cut squash lengthwise in half, and clean out seeds and strings. Score flesh with a knife in a criss-cross pattern and place on baking sheet and drizzle with ½ teaspoon salt and honey. Roast until tender, about 1 ½ hours, basting with juices occasionally. Cool.

Heat margarine or oil in a large pot over medium heat, cook onions and garlic for 20 – 25 minutes or until golden brown. Add sage and carrots and cook, stirring for 5 more minutes.

Scrape butternut squash flesh into onion mixture and add 1 ½ quarts of stock. Bring to a boil over high heat, cover and reduce heat to simmer and cook until carrots are tender, about 30 minutes.

With an immersion blender, puree soup. Add remaining 1 teaspoon salt, paprika, pepper and nutmeg. Add corn and stir and cook until tender, about 5 minutes. Thin with more stock if necessary.

Serve warm or at room temperature, with a dollop of tofutti sour cream and parsley. Optional garnish for a little heat, add a drizzle of sriracha sauce or spicy mayonnaise.

Honey Ginger Apple Chicken

Honey Ginger Apple ChickenServes 8

  • 1 shallot, finely sliced
  • ¾ cup apple cider
  • ½ cup honey, maple syrup or silan
  • 1 tablespoon finely grated fresh ginger
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon chopped fresh thyme, or ½ teaspoon dried thyme, plus fresh sprigs
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper or to taste
  • 8 pieces bone-in chicken
  • 3 apples, pears, peeled, cored and quartered

In a medium bowl, whisk shallot, cider, honey, ginger, vinegar, thyme, salt, and pepper. Place chicken in a large resealable bag. Pour marinade into bag, seal it, and refrigerate for 12 – 24 hours, turning or mixing if possible every few hours.

Preheat oven to 400F. Remove chicken from marinade and place skin side up on large baking sheet in a single layer. Tuck apples and thyme sprigs among chicken pieces. Pour marinade over top. Bake, basting occasionally, about 1 hour or until chicken is cooked through and toasty brown on top.

Serve chicken with apples and sauce spooned on top.

Rosh Hashanah Quinoa Salad

Rosh Hashanah Quinoa SaladServe warm or at room temperature
Serves 8

  • ¼ cup extra virgin olive oil, divided
  • 1 small red onion, diced
  • 3 cups water
  • 1 1/2 cups quinoa
  • 1 teaspoon kosher salt
  • ¼ cup pure maple syrup
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon orange zest
  • ½ teaspoon freshly ground black pepper
  • 1 cup chopped apples
  • ½ cup craisins or pomegranate seeds
  • Garnish: Chopped parsley

In a 4 quart saucepan, heat 1 tablespoon oil. Add onion and cook until soft and lightly browned. Add water, quinoa and salt and bring to a boil. Cover and reduce heat to simmer and cook until liquid is absorbed, about 13 – 15 minutes.

In a large bowl, whisk maple syrup, vinegar, mustard, zest, pepper and the remaining 3 tablespoons oil.

Add hot quinoa (so that it absorbs the dressing), and stir to coat. Add apples and craisins. Garnish with chopped parsley.

Maple Apple Almond Torte

Maple Apple Almond TorteServes 10 – 12

  • Torte
  • 1 cup raw almonds
  • 1 cup all purpose flour
  • ½ cup white whole wheat flour (or use regular all purpose)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup pure maple syrup
  • 8 tablespoons unsalted margarine, melted and cooled
  • 2 large baking apples, like Granny Smith, peeled and diced

Glaze

  • 1 cup confectioners’ sugar, sifted
  • 3 tablespoons pure maple syrup or honey
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon ground cinnamon

Preheat oven 350F. Coat a 9-inch spring form pan with non-stick cooking spray.

In a food processor, process nuts for 20 – 30 seconds, until finely ground. Add flours, baking soda, and salt and pulse to combine.

In a large bowl, beat eggs and syrup until smooth. Gradually beat in margarine. Stir in almond mixture followed by apples. Transfer to prepared pan and bake for 44 minutes, until torte springs back when lightly touched and a toothpick inserted into the center comes out with moist crumbs. Cool.

Make glaze: In small bowl, stir confectioners’ sugar, maple syrup, vinegar and cinnamon.

To serve: Run a knife along edge of pan. Remove sides and spread glaze over torte.