Apple Pecan Squash with Goji Berries | The Jewish Week | Food & Wine

Apple Pecan Squash with Goji Berries

Apple Pecan Squash with Goji Berries

Courtesy Shabbos Under Pressure by Sharon Matten, (Feldheim Publishers), 2019

Serves 6

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I first found goji berries in my favorite spice store, Rambam, in the Jerusalem market Machaneh Yehuda. They were different than any other berry I’d ever seen, and I really liked their flavor. I found that they are perfect in salads, rice, and other side dishes. Their red color really makes dishes pop. Don’t forget to stop by Rambam and buy some of the “Sharon’s Mix” and say hi to Chaim for me!


1 pound butternut squash, peeled, seeded and diced into ½-1-inch cubes

2 pounds (4 cups apples), peeled, diced into ½–1-inch cubes

½ cup light brown sugar or maple syrup

1 tablespoon olive oil

1 tablespoon freshly squeezed lime juice

1 teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

¼ teaspoon salt

⅛ teaspoon freshly ground black pepper

1 cup chopped pecans

1 cup goji berries

½ cup dried cranberries

ADDED WATER: 1 cup water

Note: If you have trouble finding goji berries, substitute sweetened dried cranberries instead.

  1. Place the cup of ADDED WATER into the EPC pot.
  2. Add the diced squash and apples.
  3. Sprinkle the light brown sugar/maple syrup, olive oil, freshly squeezed lime juice, cinnamon, nutmeg, salt and freshly ground black pepper over the squash.
  4. Lock the lid and close the pressure valve.
  5. Cook using manual high pressure mode for 7 minutes, then manually release the pressure.
  6. Stir the pecans, goji berries, and dried cranberries into the squash mixture. Serve warm.

Reprinted with permission from Shabbos Under Pressure by Sharon Matten, (Feldheim Publishers), 2019

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