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Butternut Squash Kugel I

Butternut Squash Kugel I

  • Prep

    10 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 15 m
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Not too sweet, but creamy and delicious side dish that's very easy to make.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Preheat an oven to 350 degrees F (175 degrees C).
  3. 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.
  4. Bake in the preheated oven until golden brown, about 1 hour.
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Reviews

witchywoman
13

witchywoman

10/7/2011

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 freaks 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
9

familychef

2/8/2010

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 noodles. A nice breakfast dish and a sneaky wayto get in more veggies.

psmythe
8

psmythe

12/29/2009

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.

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