Butternut Squash Kugel
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Butternut Squash Kugel
Thank you, Abby (not my sister-in law Abbie, but my sister's friend Abby) for this delicious, melt-in-your mouth soufflé that really is like dessert right at the meal.
Times
- Prep Time : 5 min min
- Ready Time : 5 min
Servings
6 servings
Ingredients
- 2 (10-ounce) packages frozen butternut squash, thawed
- 2 eggs, beaten
- 1/2 cup flour
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Maple Syrup (optional)
Directions
- Preheat oven to 350 degrees F. Spray a 9-inch round baking dish with non-stick cooking spray.
- In a medium bowl, place squash, eggs, flour and brown sugar and mix well.
- Pour mixture into prepared baking dish. Sprinkle with cinnamon and nutmeg. Drizzle with a little maple syrup if desired.
- Bake, uncovered, at 350 degrees for 30 to 40 minutes, until set and edges are slightly golden. Serve warm or cold.
Tips
Also try baking this in a 9-inch frozen piecrust.
About Jamie Geller
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16 Responses to Butternut Squash Kugel
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Sounds delicious! I don’t think we have frozen butternut squash in the UK, will it turn out the same if I use fresh?
sure just needs to be fully cooked and pureed before hand – extra step but totally delish!!!!!!!
Yes I’ve used fresh squash plenty of times, it’s just one more step (to cook n soften the squash)
instructions for squash kugel left out sugar
Am I able to eliminate the nutmeg? Will it change anything?
When do you use the sugar?
no just eliminate the nutmeg if you don’t like it.
When do yo use the brown sugar?
oops sorry we fixed the recipe – see step 2.
Thank you; I hope it will be delicious for Shabbat
btw when I printed it, the words were so small.
If you use fresh squash do you need to blend it first?
If you don’t it will just be chunkier as opposed to super smooth so up to you – I happen to like chunky.
great recipe!!! if i use fresh squash how do i work out quantity?
you will need about 20-ounces = 2 1/2 cups of peeled and cubed or pureed squash
How do you get it to that consistency? When I made it, it was very stringy.I want to try it again for this Shabbas.
Thanks, love all your recipes!
-Jen
Hi Jen! thanks, did you use the frozen? or fresh. Sometimes fresh squash can be stringy. Let me know/give me more details and then we can try and trouble shoot.