adds her own twist to traditional dishes and creates new dishes using seasonal ingredients and international flavors. More recipes will be online soon- here's a taste of what's to come! For questions about her recipes, contact

This year guests at my Seder table will enjoy a Butternut Squash Medley – a blend of carefully roasted butternut squash and sweet potatoes, tossed with fresh spinach leaves and garnished with sweet and crunchy pomegranate seeds..




TOOLS- 2 baking sheets


1 butternut squash, peeled and cut into 1 inch cubes
 1 sweet potato, peeled and cut into cubes
 ¼ cup olive oil
 1 teaspoon salt
 1 teaspoon honey
 2 cups baby spinach leaves
 ½ cup pomegranate seeds


  1. Preheat your oven to 375 degrees. Add the squash and sweet potatoes to a baking sheet and drizzle on the olive oil, honey, salt and pepper. Toss to combine. Split the squash and potatoes between to making sheets to avoid overcrowding.
  2. Roast the vegetables in the oven for 45 minutes, tossing once or until they are tender and slightly caramelized.
  3. As soon as you remove the squash from the oven add the spinach leaves to the pan and stir them into the squash so that they wilt.
  4. Spoon the squash and spinach onto a platter, taste for seasoning and garnish with pomegranate seeds.

Created by Goldfinger Consulting
© The Kosher Girl 2011