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Butternut Squash Kugel 2 Recipe

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This recipe for Butternut Squash Kugel 2 is from Mom's Favorites, with Love, 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:  
1 butternut squash (about 2½ lb.)
1 c. full fat coconut milk
2 Tb. coconut oil, melted
2 eggs
½ tsp. cinnamon
¼ tsp. kosher salt
Directions:
Directions:
Preheat oven to 400º. Line a baking sheet with parchment paper. Coat with cooking spray.

Cut squash lengthwise. Remove seeds. Place on baking sheet, cut side down. Bake until roasted and caramelized, about 1 hour (peel should be brown in spots).

Scoop the flesh into a bowl. Combine with coconut milk, oil, eggs, cinnamon, and salt.

Lower oven temperature to 350º. Coat a 9" pie dish with cooking spray.

Place mixture into pie dish. Sprinkle with extra cinnamon or Chinese Five Spice. Bake until set, about 45 minutes.
Personal Notes:
Personal Notes:
Millennial Kosher by Chanie Apfelbaum

 

 

 

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