Butternut Squash Kugel I

9 Reviews

Prep: 10 min
Cook: 1 hr 5 min
Ready In: 1 hr 15 min

“Not too sweet, but creamy and delicious side dish that's very easy to make.” - by .

Ingredients

1 (16 ounce) package frozen butternut squash, cubed
1/2 cup margarine
1 cup all-purpose flour
3 eggs
3/4 cup white sugar
1/2 cup non-dairy creamer
ground cinnamon, for dusting

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Metric US

Original recipe yields 12 servings

Directions

Place the butternut squash into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 5 minutes. Drain and allow to steam dry for a minute or two.
Preheat an oven to 350 degrees F (175 degrees C).
Mash the margarine into the butternut squash in a large bowl. Whisk together the flour, eggs, sugar, and non-dairy creamer in a separate bowl. Stir flour mixture into the butternut squash. Spread mixture into a 9x13 inch baking pan. Sprinkle with cinnamon.
Bake in the preheated oven until golden brown, about 1 hour.

Nutrition

Amount Per Serving (12 total)

Calories
206 cal
10%

Fat
9.9 g
15%

Carbs
27.3 g
9%

Based on a 2,000 calorie diet

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Reviews (9)

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witchywoman

Oct. 7, 2011

"This was a super good recipe! I didn't use frozen squash, I roasted a whole butternut in the oven and used that instead. I used whole milk instead of non-dairy creamer because non-dairy creamer just f..." See morereaks me out...I wonder if it's really a food or something concocted in a lab somewhere. I also swapped brown sugar for the white sugar. Other than that, the recipe remained the same and I and my other dinner party guests loved this recipe. Thanks for submitting it!"

familychef

Feb. 8, 2010

"This was very good; I made a few alterations using my MIL's traditional recipe. I used 2% instead of the creamer and added an extra 1/4c (3/4c total). I also added 1tsp. vanilla and 6oz No Yolk egg ..." See morenoodles. A nice breakfast dish and a sneaky wayto get in more veggies."

psmythe

Dec. 29, 2009

"My family & I loved this. I had a fresh butternut squash, so I baked it and measured the ounces for the recipe. It was delicious hot, and as a cold leftover as well...." See more"

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