Zucca Barucca (“Holy” Pumpkin or Butternut Squash)

Zucca Barucca (“Holy” Pumpkin or Butternut Squash) (Parve)

Pumpkin or Butternut Squash is an important part of our Rosh haShana Seder. While the symbolic foods of the Pesach Seder are meant to internalize the memory of Passover, the symbols of Rosh haShana point to the future to wish us a good New Year. The Aramaic term for squash/pumpkin is  ’Kerah“. Because of its resemblance to the Aramaic root “Kara” (to cut), when we eat this vegetable we pray that any of our bad deeds will be cut out of the Book of G-d’s Judgement. Pumpkin arrived in Italy after the discovery of the Americas, and was such a hit with Northern Italian Jews that in Venice we call it “Zucca Barucca” (Holy Pumpkin – from the Hebrew “Baruch“). 

Different communities and different families prepare it in different ways, but here are a sweet-and-sour version, plus my favorite (but not very photogenic) Venetian version, mashed.

Zucca Barucca (“Holy” Pumpkin or Butternut Squash) (Parve)

Ingredients

  • SWEET AND SOUR PUMPKIN (or Butternut Squash)
  • 1 pound butternut squash or pumpkin (weight peeled and seeded)
  • 1/2 cup extra-virgin olive oil
  • 2 cloves garlic, finely sliced or minced
  • 2 tablespoons honey or sugar
  • 2 to 4 tablespoons white wine vinegar (to taste)
  • Salt and pepper to taste
  • 3 tablespoons fresh chopped mint
  • MASHED PUMPKIN (Zucca Disfatta)
  • 2 pounds butternut squash or pumpkin, diced (weight peeled and seeded)
  • 1/2 cup to 1 cup of extra-virgin olive oil (to taste)
  • 1 medium onion, very finely minced
  • 2 tablespoons freshly chopped parsley
  • Salt and pepper to taste
  • (in Ferrara they even add candied Etrog)

Directions

SWEET AND SOUR PUMPKIN (or Butternut Squash)

Peel the squash and discard the seeds.

Cut into wedges, about 1/2” thick.

In a skillet or wok, heat the olive oil over medium/high heat.

Add the squash and cook until soft inside and golden brown on the outside (8 to 10 minutes).

Discard most of the frying oil, and put the skillet back on the stovetop with the squash.

Drizzle with the vinegar and add the salt, pepper, sugar (or honey), garlic and mint.

Cook for about 10 more minutes on low heat, stirring gently.

It can be eaten warm or at room temperature.

MASHED PUMPKIN (Zucca Disfatta)

In a large skillet, heat the olive oil and cook the onion in it, adding a couple of tablespoons of water if necessary.

Add the diced pumpkin, parsley, salt and cook it on low heat, covered, stirring often, until it’s so soft that it can be mashed easily.

At this point, mash it with a fork or potato masher.

http://dinnerinvenice.com/2011/09/20/zucca-barucca-holy-pumpkin-or-butternut-squash-parve/
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