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Yummy Squash Kugel

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
SIGARILLO

SIGARILLO

This delicious side dish can be made dairy using milk and pareve using non-dairy creamer. Perfect to accompany a savory meal or on its own, it's a great way to get kids to eat their vegetables!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 7x11-inch baking dish.
  2. Mix flour, sugar, egg, egg white, vegetable oil, milk, pumpkin pie spice, and vanilla extract in a large bowl. Gently stir in the thawed winter squash. Pour squash into the prepared baking dish. Sprinkle with cinnamon sugar.
  3. Bake in the preheated oven until heated through, about 1 hour.
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Reviews

Rach
7

Rach

6/14/2010

First of all, this is not really a kugel. A kugel is a traditional Jewish dish, a sweet or savory noddle pudding. I'd classify this as a casserole. :) Despite the misnomer, the recipe looked great. Unfortunately, I didn't have much luck. Maybe I didn't mix the flour/sugar/egg mixture enough? The texture was weird.

kristina
7

kristina

2/1/2010

Even after an hour of cooking, it was mushy on ithe inside but threatening burning on the outside. Maybe a lower cooking temp would help this. Way too squashy for me and my husband. Not a keeper.

Lala
0

Lala

11/27/2013

It's too bad that one reviewer is unfamiliar with all the varieties of kugel and can only think of the ones that contain noodles. Using flour as a binder is rather popular with more traditional Lithuanian recipes, as are kugels made with broccoli and potatoes. Using a starchy vegetable, matzoh meal and flour are all ways to skip using noodles in a kugel recipe. As for this one, I've never seen or heard of a 7"x 11" baking dish, so I used an 8"x8" dish, made sure that I placed the baking dish on a sheet pan for extra insulation and baked it @ 350F. I used a can of pumpkin purée (not pumpkin pie filling!) as my squash, and covered it for the first 30 minutes of baking. No problem! The kids loved it, and they were all stoked to have 'pumpkin pie squares' to eat along with dinner.

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