Butternut Squash Kugel

Course: Side Dish

Cuisine: Ashkenazi

Keyword: Shabbat

Prep Time: 10

Cook Time: 45

Servings:

Calories: 261kcal

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Ingredients

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

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.

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