Butternut Squash Kugel II

Butternut Squash Kugel II

LISA819 0

"A noodle kugel with butternut squash and caramelized onions."

Ingredients 2 h {{adjustedServings}} servings 207 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease one baking sheet and one 9x13-inch baking dish.
  2. Bake the butter squash on the prepared baking sheet, cut side down, in the preheated oven until tender, about 50 minutes.
  3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  4. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
  5. Beat eggs and egg whites lightly in a large bowl. Stir in the noodles and onion. Scoop the flesh from the butternut squash into the noodle mixture. Season with rosemary, sage, salt, and pepper. Gently mix to combine. Pour mixture into the prepared 9x12-inch baking pan. Sprinkle with chopped pecans.
  6. Bake in the preheated oven until golden brown, about 30 minutes. Serve warm or at room temperature.
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Reviews 4

  1. 5 Ratings

Lisa Boyle

As-is, the taste was rather...bland. Granted, I completely forgot to add salt and had to sprinkle it on top when it was done, but it still needed more of a kick. I was only feeding 3, so I halved the amount of squash and noodles, but ended up keeping the rest the same. I liked the result of having a higher ratio of eggs to noodles/squash, but that would be a personal choice. I think this dish could become very good with some tweaking, though, so next time I will double the amount of onion that I caramelized (I used one medium sweet onion), add salt TO the dish (heh), and add more seasonings. I'm also going to stir in 1/4 to 1/2 cup chicken broth, because it ended up rather dry.


I made whole wheat noodles, used only whole eggs, and added more pecans than called for. This was eaten right away! Delicious!


Delicious. My husband's not a big squash fan, and even he loved it. I think it's better without the nuts on top.