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Butternut Squash Kugel


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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.


  • Prep Time : 5 min
  • Cook Time : 40 min
  • Ready Time : 45 min




  • 2 (10-ounce) packages frozen butternut squash, thawed or 2 1/2 cups peeled and cubed or pureed squash
  • 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)


  1. Preheat oven to 350 degrees F. Spray a 9-inch round baking dish with non-stick cooking spray.
  2. In a medium bowl, place squash, eggs, flour and brown sugar and mix well.
  3. Pour mixture into prepared baking dish. Sprinkle with cinnamon and nutmeg. Drizzle with a little maple syrup if desired.
  4. Bake, uncovered, at 350 degrees for 30 to 40 minutes, until set and edges are slightly golden. Serve warm or cold.


Also try baking this in a 9-inch frozen piecrust.

Nutrition information is calculated without any maple syrup.


Servings Per Recipe: 6

Amount Per Serving

  • Calories: 150
  • Total Fat: 2g
  • Cholesterol: 55mg
  • Sodium: 30mg
  • Total Carbs: 31g
  •     Dietary Fiber: 2g
  • Protein: 4g


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




52 Responses to Butternut Squash Kugel

  1. avatar says: Ruthie

    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!!!!!!!

  2. avatar says: Frieda

    Yes I’ve used fresh squash plenty of times, it’s just one more step (to cook n soften the squash)

  3. instructions for squash kugel left out sugar

  4. avatar says: Valeri

    Am I able to eliminate the nutmeg? Will it change anything?

  5. When do yo use the brown sugar?

  6. oops sorry we fixed the recipe – see step 2.

  7. Thank you; I hope it will be delicious for Shabbat :) btw when I printed it, the words were so small.

  8. avatar says: B

    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.

  9. avatar says: goodmand

    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

      • avatar says: Dara

        Thank you I think you should add that into the ingredients list! I was panicking it wasn’t going to be answered in comments! B”H I am making it now! Shabbat Shalom!

  10. 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!

    • 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.

  11. avatar says: ronit123

    How do you soften fresh squash?

    • you can put it in raw and it will come out chunky (which I kinda like:-)… or you can bake it first until soft and then mash with a fork or puree with an immersion blender or in a blender and then bake as instructed above…

  12. avatar says: lisa

    I would omit the white sugar and replace it with honey and use WW or soy or coconut flour instead.
    Can you show the Nutritional Value per serving for these? They’re SO yummy, I eat so many that I gotta know the damage!

    • Great ideas to make it really healthy, I put in the nutrition info for you and at only 150 calories per serving and tons of nutrients from the squash it is a pretty good dish to eat too much of.

  13. avatar says: shayna

    I’m trying to make this gluten free – I’ve seen similar recipes that do not include flour – would this work without the flour? Thanks!

    • This should work fine without any flour; it has the eggs to hold it together. Or, if you want, you could sub 1/4 cup gluten-free flour blend or almond flour.

  14. avatar says: shoshana

    Would it taste good in a graham cracker crust?

  15. avatar says: spapp

    Hi! I did it this shabbes and it was really delicious..

  16. Just tried this, and it was a big hit with my kids. I used leftover baked butternut squash (cut a big one in half, remove seeds, and bake cut-side down in 1/2″ or so of water, until soft). I used a gluten-free flour blend (Cybele Pascal’s – google it)and it came out great.

    • so happy to hear – and thanks for sharing your fresh squash and gluten free pointers.

  17. avatar says: lisa

    Cut in 1/2 lengthwise and cook butternut squash in slow cooker a few hours . Perfectly soft to mix in other stuff.

    This is a FAVORITE for my family. (have not tried in crust)

  18. avatar says: Lois

    Can this be made ahead and frozen?

  19. avatar says: Abby

    Can’t wait to try this for Shabbat–I have the challah rising, the chocolate cake baked but can’t wait for this recipe and I love the idea of Whole Wheat or Coconut Flour — has anyone tried those w/success? Shabbat Shalom from Chicago!

    • Hey Abby! Did you try it? The gluten free flour was successful as per comments above and I have no reason to think whole wheat won’t be as well. I will try with whole wheat and or almond flour in the coming weeks!

  20. avatar says: chaniep

    Hi, I made the recipe, but after sitting out to cool off, it turned brownish/grayish (this has happened to me before also with pumpkin). How do I prevent this from happening?

  21. avatar says: Yehudit

    This looks great! How long in advance can you make it and does it freeze well? Thanks!

    • yes it should freeze well – it will hold in the fridge for a few days or in the freezer for a few weeks.

  22. avatar says: Lisa

    I make this all the time…slight variation, though. Can this be successfully frozen? (I’m preparing for Shabbos Sheva Brachos – a few weeks in advance.)

    • Major Mazel Tov! And kudos for prepping in advance. Yes it should freeze well!

  23. avatar says: N

    I would like to make this in a 9 x 13 pan for Thanksgiving. Should I double the recipe? Is the baking time the same? Many thanks!

  24. I’m about to make the Butternut Squash kugel- I see Brown sugar..but is there white sugar as well? How much?
    What is the value of the Maple syrup? Do I need to buy it?
    Thanks so much and Good Shabbos..

    • just brown sugar. maple syrup is for the unique flavor it adds and extra sweetness but totally up to you and no need to make a special trip to buy it just for this drizzle.

  25. avatar says: Sara B

    Should I be pre-cooking the frozen squash or just mixing it right in with the eggs, flour, etc.? Thank you!

  26. avatar says: carole

    what is the sugar count?

  27. I would like to add crushed pineapple(drained) to your butternut squash recipe. Do I need
    to change the quantity of flour?

    • Yum and NO but if you are nervous that the pineapple will impart too much liquid then either pat the pineapple dry and/or toss to coat the pineapple ever so lightly in flour before adding to the recipe.

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