From Apples for Health

Tzimmes, a traditional part of the Rosh Hashana meal, is a sweet stew often made with carrots, dried fruits such as prunes or raisins, and other root vegetables. Some cooks add chunks of meat, such as brisket. The dish is cooked slowly over low heat and then seasoned with honey and cinnamon or other spices. In this recipe, the carrots are replaced with squash.


  • 1 butternut squash or pumpkin, approximately 2 pounds, peeled and seeded, cubed
  • 3 firm, tart apples, such as MacIntosh, peeled and cored, cubed
  • 4 shallots, roasted, peeled and cut in half
  • 12 pitted prunes cut in half
  • ¼ cup dried cranberries
  • ¾ cup turkey or chicken broth
  • ¾ cup orange juice
  •  2 Tbl maple syrup
  •  1 tsp cinnamon
  •  ½ tsp nutmeg
  • ½ tsp salt


Place all the ingredients together in a large shallow casserole and bring the liquid to a simmer on the stovetop. Place a tight fitting lid or secure aluminum foil on top and place on the middle rack of a preheated oven. Cook for at least 20 minutes before opening the pot and giving the vegetables a stir. Replace the cover and continue to cook until the squash is tender but still holds it shape when stirred, approximately another 15 minutes. Remove from the oven. Serve immediately, or leave the lid slightly askew until serving time