5 tablespoons butter, melted
one pound medium egg noodles
3 cups diced winter squash (such as butternut or acorn)
1 cup dried cranberries
2 cups cottage cheese (nonfat is fine)
1-1/2 cups nonfat Greek style plain yogurt (or use dairy sour cream)
6 large eggs, beaten
1/3 cup sugar
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chopped almonds
2 tablespoons brown sugar
Preheat the oven to 375 º degrees. Lightly grease a 9”x13” baking dish using some of the melted butter.
Cook the noodles according to package directions, drain and place in a large bowl.
Add the squash, cranberries, cottage cheese, yogurt and remaining melted butter and toss the ingredients to distribute them evenly.
Beat the eggs, sugar and cinnamon together with a hand mixer at medium speed for about 3 minutes or until thickened. Fold into the noodle mixture.
Place in the prepared baking dish. In a small bowl, mix the almonds and brown sugar. Sprinkle on top of the kugel.
Bake for 35-40 minutes or until the top is crispy and brown.