Re'eh - August 9, 2026 / 26 Av 5786
The parsha of Re’eh begins with Moses telling the children of Israel to see the curses that will befall them if they don’t follow in the way of the Torah. The Midrash notes that we don’t break this up into multiple Aliyot (blessings by those called up to the Torah) because it states “do not disdain Hashem’s discipline and do not reject his admonition” (Proverbs 3:11). The root word in Hebrew for “reject” also means to “cut up in pieces.” From this we learn not to “cut up” the admonition portions of the Torah.
Essentially, we are reminded to accept our discipline and learn from it, rather than push back and get defensive as is often human nature. This is an important lesson as we prepare for Rosh Hashanah.
As a special treat, below is one of my wife's Rosh Hashanah recipes:
Rebbetzin’s Recipes
The traditional way of preparing butternut squash for Igbo includes palm oil and garden egg leaves and other ingredients that are hard to get in the US. This simple recipe is an alternative that I make at home. It is perfect for Rosh Hashanah, as the word for gourd or squash in Aramaic also means to tear up. It is customary to eat squash on Rosh Hashanah and invoke Hashem to tear up any evil decrees.
Ingredients:
Butternut Squash
Olive Oil
Salt
Pepper
Garlic
Oregano
Cut the squash in half. One half is a fair bit so you may want to consider putting the other half away for later. Scoop out the seeds. You can roast and salt these later for a sunflower seed type snack.
Wash thoroughly and pat dry with paper towels. Remove the top and bottom around the stem and slice the squash to desired thickness (I prefer width wise and not too thick). Place the pieces on a coated baking tray with paper or tin foil. Coat liberally with a good olive oil meant for eating and sprinkle with salt, pepper, garlic, and oregano to taste. Bake at 450 for about 20 minutes. Slices should be a deep orange and medium soft. Remove from the rind to eat. I recommend serving with soup and challah. Enjoy!
Shabbat Shalom,
Rabbi Josh
Essentially, we are reminded to accept our discipline and learn from it, rather than push back and get defensive as is often human nature. This is an important lesson as we prepare for Rosh Hashanah.
As a special treat, below is one of my wife's Rosh Hashanah recipes:
Rebbetzin’s Recipes
The traditional way of preparing butternut squash for Igbo includes palm oil and garden egg leaves and other ingredients that are hard to get in the US. This simple recipe is an alternative that I make at home. It is perfect for Rosh Hashanah, as the word for gourd or squash in Aramaic also means to tear up. It is customary to eat squash on Rosh Hashanah and invoke Hashem to tear up any evil decrees.
Ingredients:
Butternut Squash
Olive Oil
Salt
Pepper
Garlic
Oregano
Cut the squash in half. One half is a fair bit so you may want to consider putting the other half away for later. Scoop out the seeds. You can roast and salt these later for a sunflower seed type snack.
Wash thoroughly and pat dry with paper towels. Remove the top and bottom around the stem and slice the squash to desired thickness (I prefer width wise and not too thick). Place the pieces on a coated baking tray with paper or tin foil. Coat liberally with a good olive oil meant for eating and sprinkle with salt, pepper, garlic, and oregano to taste. Bake at 450 for about 20 minutes. Slices should be a deep orange and medium soft. Remove from the rind to eat. I recommend serving with soup and challah. Enjoy!
Shabbat Shalom,
Rabbi Josh
