The Hebrew word for Gourd is קרא, which relates to the word קרע—meaning to rip apart, as well as קרא—to announce. So with this in mind, we eat a symbolic piece of gourd or squash, and ask that our evil deeds are ripped up and our good deeds proclaimed.
יְהִי רָצוֹן מִלְּפָנֶיךָ ה’ אֱלֹהינוּ וֵאלֵֹהי אֲבוֹתֵינוּ, שֶׁתִּקְרַע רוֹעַ גְּזַר דִּינֵנוּ, וְיִקָּרְאוּ לְפָנֶיךָ זָכִיּוֹתֵינוּ
May it be Your will, Lord our G‑d and the G‑d of our fathers, that the evil of our verdicts be ripped, and that our merits be announced before you.
Once all the ripping and shouting is done, enjoy these gourd recipes with your family!
Roasted Squash, Pomegranate and Farro Salad
1 medium squash (meat and seeds)
1 cup farro
¼ cup pomegranate seeds
2 tablespoons green onions, chopped
1 ½ tablespoons olive oil
Salt and pepper to taste
Spices for Toasted Seeds:
¼ teaspoon olive oil
¼ teaspoon salt
¼ teaspoon paprika
¼ teaspoon cumin
Pinch of black pepper
Preheat the oven to 400 degrees for roasting the squash. Half the squash lengthwise and scoop out the seeds, setting them aside for toasting later. Slice the halves into ¾ inch crescents, coat lightly with olive oil and season with salt. Roast on an aluminum-lined baking pan for about 30 minutes, turning halfway through.
As the squash roasts, boil 1 cup of farro in 3 cups of water. Once at a boil, turn down to a simmer and cover for 15 minutes until al dente. Drain the remaining water, and set aside in a large bowl to cool. Yield the seeds from the pomegranate by cutting off the stem, and scoring the pomegranate skin in quarters. Soak the scored pomegranate in water for a few minutes, before breaking it apart and seeding it under water. The pith with float to the surface of the water as you continue to agitate the seeds. Drain them and side them aside.
When the squash is done, allow it to cool almost completely before cutting it away from the skin and into cubes. Similar to the process for seeding the pomegranate, soak the squash seeds and pith in water, and agitate to separate the seeds. Discard as much of the pith as possible. Use the same pan to toast the seeds. Toss the seeds in the olive oil, salt, paprika, cumin, and pepper, then spread evenly on the aluminum foil. Toast in the oven for about 10 minutes, tossing halfway through.
When all the ingredients are prepared, toss together in a large bowl with 1 tablespoon of olive oil and chopped green onions. Season with salt and pepper to taste.
Roasted Kabocha Squash with Fried Sage
1 Kabocha squash (or acorn, butternut, etc.)
4 tablespoons olive oil
1 tablespoon curry powder
1 tablespoon brown sugar
Salt and pepper, to taste
To Fry the Sage:
1 bunch fresh sage
¼ cup olive oil
Pinch off leaves from sage. Heat oil in a small skillet over medium-high heat until hot. Fry 6–8 sage leaves at a time until crisp, 2–3 seconds. Transfer with a fork to paper towels and sprinkle generously with coarse salt. Prep and fry sage and set aside. You can learn how to clean sage here.
Next scrub the outside of the Kabocha squash and with a very sharp knife and someone who has some strong hands, carefully cut it in half and scoop out the seeds. Lay the squash halves on their flat side and again with a sharp knife and a strong person, cut them into wedges. Place squash on a foil lined baking sheet and drizzle with oil, salt, pepper, curry and dust the top with brown sugar. Roast in oven at 400 degrees Fahrenheit for a total of 30 minutes. Turn wedges over half way through. When done, top with salt and pepper and the fried sage.