How to Make Butternut Squash Kugel I - A Step-by-Step Guide

Butternut squash kugel is a traditional Jewish dish that originated in Eastern Europe and has been passed down through generations. It is a delicious and comforting casserole-style dish that is perfect for any occasion, whether it's a holiday celebration or a regular family dinner. This dish combines the earthy sweetness of butternut squash with the richness of eggs and the warm flavors of cinnamon and nutmeg, creating a dish that is both savory and satisfying.

Butternut squash kugel ...

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Ingredients

  • 1 (16 ounce) package frozen butternut squash, cubed
  • ½ cup margarine
  • 1 cup all-purpose flour
  • 3 eggs
  • ¾ cup white sugar
  • ½ cup non-dairy creamer
  • ground cinnamon, for dusting

Information

  • Prep Time: 10 mins
  • Cook Time: 1 hr 5 mins
  • Total Time: 1 hr 15 mins
  • Servings: 12
  • Yield: 12 servings

  • Place the butternut squash into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 5 minutes. Drain and allow to steam dry for a minute or two.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Mash the margarine into the butternut squash in a large bowl. Whisk together the flour, eggs, sugar, and non-dairy creamer in a separate bowl. Stir flour mixture into the butternut squash. Spread mixture into a 9x13 inch baking pan. Sprinkle with cinnamon.
  • Bake in the preheated oven until golden brown, about 1 hour.
  • Nutrition

    206 cal.

    • Total Fat: 10g
    • Saturated Fat: 2g
    • Cholesterol: 47mg
    • Sodium: 114mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 1g
    • Total Sugars: 14g
    • Protein: 4g
    • Vitamin C: 2mg
    • Calcium: 24mg
    • Iron: 1mg
    • Potassium: 132mg