Ingredients

(Preparation and cooking time 1 hour 10 minutes)

3 small acorn, butternut or other winter squash, cut in half and seeds scooped out
2 tablespoons olive oil
2 cups matzo flour (or meal), or 4 whole matzo, finely crumbled
1 medium red onion, chopped
1/2 cup chopped celery
1 clove garlic, minced
1 1/2 cups vegetable stock
1/2 cup dried apricots, chopped
1/4 cup cashews, chopped
2 tablespoons fresh parsley, chopped
2 teaspoons fresh ground black pepper

Directions

Preheat the oven to 375 F.

Place the squash, cut side down, in a shallow baking pan. Add enough water to cover about 1 inch of the squash halves. Use a pastry brush or cloth to lightly coat the exposed squash skin with olive oil.

Bake the squash for about 20 minutes, or until about half cooked. The squash still should be fairly tough.

Meanwhile, combine 1 tablespoon of olive oil, matzo, onion, celery and garlic in a medium saucepan and saute for about 6 minutes, or until very soft. The mixture will stick to the pan, so stir frequently.

Add the stock, apricots and cashews and allow to cook for 12 minutes, stirring frequently. Stir in parsley and pepper.

Remove the squash from the oven, turn upright and allow to cool for 5 minutes. Fill each squash with stuffing and arrange on a baking sheet. Use remaining olive oil to lightly coat any exposed squash meat.

Bake for 50 minutes, or until the squash is soft and easily pierced by a fork. Makes 6 servings.