Gramma Eva’s Holiday Squash Kugle Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 medium sized yellow squash
6 eggs (or 4 large duck eggs)
2/3 c. matzo meal, corn meal or gluten free matzo ground
1/2 c. butter, ghee or coconut oil
Extra butter or ghee for preparing casserole dish and dotting top of casserole
Sea Salt to taste
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Directions: |
Directions:Preheat the oven to 400 F.
Peel and grate squash. Mix a generous amount of salt (2 or 3 tsp) throughout the squash and place it in a small holed colander or cheese cloth. Allow salted squash to drain and rest 15 or 20 minutes. Then squeeze as much moisture as possible from squash. (You might be able to freeze salted squash water to augment vegetable broth base. It will be salty and I haven’t tried it.)
While squash is resting, generously butter or ghee a 2 qt. casserole dish. Beat eggs and add matzo or corn meal and softened butter or coconut oil, mix until well blended. This should form a thick batter. Adjust proportions of meal or oil as you see fit.
Add drained squash and mix well by hand or in the food processor.
Pour mixture into a buttered casserole dish. Dot the top with butter or ghee.
Bake for 40 – 50 minutes or until the top is nicely browned. Allow to rest 5-10 minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:30 minute prep & 40-50 minute cook time |
Personal
Notes: |
Personal
Notes: Penny's Gramma Eva made this for all the Jewish holidays.
As a young child I was foolish and thought I didn’t like squash. When old enough to help in the kitchen I watched Gramma make this, and finally gave it a try. Yum!
Of course there was no written recipe. As an adult I experimented until I got as close as possible to Gramma’s and then adapted it for our family’s needs. The secret is to be generous with the butter. Gramma Eva prepared yearly Passover Seders for up to 50 family and friends. I love sharing this recipe with our fam. Enjoy!, Penny
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