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Butternut Squash Kugel Recipe

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This recipe for Butternut Squash Kugel is from Posnack on a Plate, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2½ cups or 20 oz cooked and mashed butternut squash (short cut - buy already cubed)
5/8 cup potato starch
½ cup oil
½ cup sugar
3 eggs
2 tsp cinnamon
Directions:
Directions:
Boil cubed butternut squash in a pot with water until fork tender.
Drain the water and allow the squash to cool a little.
In a large bowl mash the squash.
Sift the potato starch over the mashed squash with a small sifter.
Stir frequently to avoid clumping.
Add the oil, sugar, and eggs and mix well.
Pour the batter into a 8x11 baking pan.
Sprinkle the cinnamon over the top of the kugel.
Bake for 40-45 mins at 350º, until the center of the kugel tests firm when pierced with a knife.

The kugel slices neatest when it is cold. Can be eaten cold or warmed up, covered for 10 minutes.
Number Of Servings:
Number Of Servings:
8 - 10
Personal Notes:
Personal Notes:
This is can be used for Passover and all year long.

 

 

 

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