Scrumptious and Sweet Sukkot Recipes

This year, Sukkot runs from the evening of September 29 through October 6. To make the most of the fall harvest, here are some wonderful on-theme dishes you can enjoy.

“After I break out my nuts, bolts and 2 x 4’s and build this year’s Sukkah, my family will gather with friends to eat incredible harvest dishes” – Danny Corsun

“There are so many wonderful seasonal foods this time of year,” Danny Corsun, founder of Culinary Judaics Academy, told the Journal. “After I break out my nuts, bolts and 2 x 4’s and build this year’s Sukkah, my family will gather with friends to eat incredible harvest dishes, like this one.”

CJA’S Spaghetti Squash-Ricotta “Pasta” Bowls 

2 small spaghetti squash (about 5 lbs total)
6 Tbsp extra-virgin olive oil, divided
2 tsp Old Bay seasoning
1 tsp blackening or cayenne seasoning
Salt and freshly ground black pepper to taste
4 medium garlic cloves (unpeeled)
6 oz (6 packed cups) baby spinach
2/3 cup (2 ounces) grated Parmesan cheese
2 cups marinara sauce (can used store-bought but CJA’s quick tomato sauce recipe is below)
8 oz whole milk ricotta cheese
Chopped fresh basil, for garnish
Pinch of red pepper flakes, optional

Easy Tomato Sauce
1/4 cup extra-virgin olive oil
1 sweet yellow onion, diced
2 garlic cloves, minced
1 tsp dried thyme
1 tsp dried oregano
½ cup fresh basil, ripped
1/2 medium carrot, finely grated
2 (28-oz) cans tomatoes
Salt and pepper

Preheat your oven or grill to 350°F. Place unpeeled garlic cloves in the center of some aluminum foil. Pour 1 teaspoon of olive oil on top and add a pinch of salt and a few grinds of fresh black pepper. Seal the garlic into the foil (making a small packet) and place it in the oven or on the grill. Turn the foil packet over after 4 minutes; cook for an additional 2 minutes. Remove from the heat and set aside.

To prepare the spaghetti squash, turn the oven up to 425°F and line a large, rimmed baking sheet with parchment paper. Using a very sharp chef’s knife, cut off the tip-top and bottom ends of each squash. Stand a squash upright on a stable surface and slice through it from top to bottom to divide it in half. Repeat with the other squash.

Use a large spoon to scoop out the seeds and discard them. Drizzle the insides of each squash half with 1 tablespoon of olive oil and rub it all over the inside. Sprinkle Old Bay, salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet. Bake for 30-40 minutes (closer to 60-90 minutes if using medium to large squash). Cook time will be less if using a convection oven. Cook the squash until the cut sides turn golden and the interiors are easily pierced through with a fork. Leave the oven on.

In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the spinach along with salt and pepper to taste; cook, stirring often, until it’s wilted. Set aside.

For the tomato sauce: In a 3-quart saucepan, heat 2 tablespoons of olive oil over medium heat. Add the onion and sauté until soft. Add in garlic and cook for another minute. Add the thyme, oregano/basil and carrot, and cook for 4-5 minutes more. Add the tomatoes and bring to a boil, stirring often. Lower the heat and simmer for 20-30 minutes until thick. Season with salt and pepper.

Open the aluminum foil packet and remove the roasted garlic. Using your thumb and forefinger, the garlic should easily squeeze out of the peel onto a cutting board. Mash it with a fork and then add it to a bowl with the ricotta. Add in one tablespoon of olive oil and season with salt and pepper. Once the garlic is fully incorporated, add in the sauteed spinach and mix well.

Take out the baked squash and fluff the interiors with a fork to make the insides spaghetti-like. To each squash half, add one cup of the tomato sauce and a healthy dollop of the ricotta spread. Mix well. Then top with the parmesan cheese and bake in the oven for 10-15 minutes, or until the cheese is starts to brown. Sprinkle with fresh basil and red pepper flakes, if desired, and serve. Enjoy!

Dana Shrager’s Parsnip Apple Soup is smooth, warm and satisfying to eat in the sukkah. “With a hint of spice, this soup feels like fall in every bite,” Shrager, of the recipe website DanasTable.com, told the Journal. Shrager is planning to use an extension cord, so she can bring her slow cooker in the sukkah and keep the soup warm. 

“Just add a salad or make-ahead bourekas, and dinner is done,” she said. 

Parsnip and Apple Soup

1 tablespoon olive oil
1 small onion, diced small
3 cloves garlic, minced
1 tsp kosher salt
¼ tsp ground nutmeg
¼ tsp ground coriander
¼ tsp white pepper
1 lb parsnips (about 3 medium parsnips), peeled and cut into ½” rounds
1 medium Honeycrisp apple, peeled and cut into small cubes (you can also substitute with Gala, Envy or similar)
1 medium Yukon gold potato, approximately 8 oz, peeled and cut into small cubes
4 cups vegetarian no-chicken broth or other broth
1 cup water
¼ cup dry white wine
1 bay leaf
2 tsp maple syrup optional for balancing sweetness
Garnish: Olive oil, sumac, pomegranate arils and fresh parsley

In a large soup pot, over medium heat, add the olive oil and onion. Sauté for 6-7 minutes, stirring often, until translucent.
Mix in the garlic, nutmeg, coriander, white pepper and salt. Stir together and cook over medium-low heat until fragrant for 1 minute.
Add the parsnip, apple, potato, broth, water, wine and bay leaf to the pot. Bring to a boil, then reduce to a simmer, and cook mostly covered (with the lid just slightly ajar) for 20-25 minutes, until all the vegetables are softened and fork tender.
Turn the heat off and let the soup sit for 10 minutes, to cool a bit. Remove the bay leaf.
Carefully use a ladle and transfer the soup mixture into a 64-ounce high-speed blender (in 1 batch) or add in 2-3 batches to a medium blender (usually 48-ounce blender), and blend until fully smooth. Be extra careful not to blow the blender lid off with the hot soup. I like to hold the blender cover down with a towel, keeping your hand on it the entire time while blending. Also, some blender lids allow you to release a little of the steam.
Transfer all the blended soup batches back to the pot, and stir together.
Taste the soup, and add maple syrup if you would like the soup to be sweeter (or if the parsnips are slightly bitter). Adjust seasonings to your palate if needed. Mix and heat over a medium flame for a couple minutes until warm.
Serve right away, and garnish with a drizzle of olive oil, sprinkle of sumac, pomegranate seeds, and parsley leaves. Or storage options are listed below.

Notes: You can make this soup up to 3 days before serving; store in the refrigerator in an airtight container. (Once cooled, the soup can be stored in an airtight container in the freezer for 3-6 months.) To reheat from the refrigerator, place the entire soup pot on the stove and bring to a simmer over medium-low heat. Simmer for 5-10 minutes until warmed through. Or reheat individual portions of soup in the microwave for about 2 minutes.

“For an easy dish to serve in your sukkah, try Grandma Beauty’s Apple Raisin Kugel,” Dawn Lerman, author of “My Fat Dad,” told the Journal. “Apples are a traditional fruit enjoyed during Sukkot, symbolizing the harvest season and the bounty of nature.”

Lerman’s kugel is also high in protein, making it a perfect side dish or main.

“It is also easy to prepare and transport, making it sweet all around,” she said.

Beauty’s Sweet Baby Shell Kugel with Golden Raisins and Apples

8 oz baby shells (you can use low carb or high fiber)

1 stick (4 oz) unsalted butter, melted (plus a little more for greasing the pan) you can also substitute coconut oil or butter

¼ cup applesauce

8 oz cottage cheese

3 oz cream cheese or vegan cream cheese

3 eggs, beaten

4 oz of yogurt

1 cup milk of your choice

½ cup sugar of your choice (coconut sugar works well)

1½ tsp vanilla

1 tsp ground cinnamon

½ cup raisins

1 tsp lemon juice

2 cored and peeled apples, chopped

Toppings:

A little extra cinnamon and sugar to sprinkle on top of the raw kugel (optional)

Preheat the oven to 375°F. Parboil the shells in salted water for about 4 minutes. Strain the shells and set aside.

In a large mixing bowl, combine the butter or coconut oil, applesauce, cottage cheese, cream cheese, beaten eggs, sour cream, milk, sugar, vanilla and cinnamon. With an electric mixer, beat until well combined. Then fold in the shells, raisins, apples  and lemon juice.

Pour into a greased, approximately 9 × 13-inch baking dish. You can sprinkle the optional toppings on top, if desired. Bake until the custard is set and the top is golden brown, about 60 minutes. Cool and slice.