Traditionally kugels are well known to be made from noodles or potatoes. That’s from back in the old country based on the ingredients that we had readily available then but nowadays, when there are no limits on available ingredients we can get more creative with our kugel recipes.
Kugels were invented as a cheap way to make sides that can be made ahead and reheated on Shabbat and remain one of the most popular Jewish Shabbat foods among Ashkenazim. Really, kugels are basically casseroles and they can be made from any vegetable. This version uses prepared butternut squash which you can make from scratch or buy canned or frozen. It is a perfect freezer friendly dish for any Jewish holiday.
Ingredients
Servings 8
- 2 ½ cups 20 ounces cooked and mashed butternut squash
- 5/8 cup potato starch
- ½ cup neutral flavored oil
- ½ cup sugar
- 3 eggs
- 2 teaspoons cinnamon
Nutritional Facts
Nutrition Facts
Butternut Squash Kugel
Amount per Serving
Calories
261
% Daily Value*
Fat
16
g
25
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
9
g
Cholesterol
61
mg
20
%
Sodium
32
mg
1
%
Potassium
304
mg
9
%
Carbohydrates
28
g
9
%
Fiber
2
g
8
%
Sugar
14
g
16
%
Protein
3
g
6
%
Vitamin A
4741
IU
95
%
Vitamin C
10
mg
12
%
Calcium
44
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Place mashed squash in a large bowl. Sift the potato starch over the mashed squash with a small sifter or tea strainer. (This prevents lumps.) Add in oil, sugar, eggs, and cinnamon.
- Pour the batter out into an 8x11 inch baking pan. Or, split up the batter between 2-3 loaf pans. Sprinkle the cinnamon over the top of the kugel. Bake for 40-45 minutes until the center of the kugel tests firm when pierced with a knife.
- Tip: This kugel slices neatest when it is cold. Make it one day in advance. The next day, slice it into neat squares and then it can be served cold or warmed up again, covered, for 10 minutes before serving. If you freeze it in advance, just make sure to defrost it completely and then reheat it before serving and it will be great.
Notes
Makes one 8x11 inch tray; serves approx. 8
If you wish to make your own squash puree, cut 2 medium butternut squashes in half lengthwise; place them in a large pot with about 2 inches of water, and cover the pot. Boil them for 35-40 minutes until the squashes are fork tender. Remove from the pot and let it cool. Scoop out the squash from the skin, discarding the skins. Mash the squash and measure out the amount needed.
