Butternut Squash Kugel I Recipe - Allrecipes.com
Butternut Squash Kugel I Recipe
  • READY IN hrs

Butternut Squash Kugel I

Recipe by  

"Not too sweet, but creamy and delicious side dish that's very easy to make."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 1 hr 5 mins
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 07, 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!

 
Most Helpful Critical Review
Dec 03, 2010

I used double the amount of butternut squash and still thought it was too sweet. My family liked it which is why I gave it 3 stars.

 
Feb 08, 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.

 
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.

 
Mar 30, 2010

This was delicious! I made this for Passover substituting 1/2c potato starch for the flour. I also used a whole butternut squash that I had laying around. It was a big hit at dinner and this will be a staple for every big holiday meal!

 
Dec 24, 2009

Awesome dish and super easy. I couldn't find 160z butternut squash, so I used 12oz winter squash. Turned out great.

 
Oct 11, 2011

oh my gosh -- SO easy, SO delicious. I had a full crew (12) for thanksgiving dinner this past weekend and they were raving about it. What a fantastic dish! :) Just to add that "canadien" flare, I added a sprinkling of maple syrup flakes on the top.

 
Jan 25, 2011

My family and I loved this. Tastes a little like sweet cornbread. I used 1/2 and 1/2 instead of non-dairy creamer, and butter instead of margarine. Yummy!

 

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Nutrition

  • Calories
  • 206 kcal
  • 10%
  • Carbohydrates
  • 27.3 g
  • 9%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 114 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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