Recipe by 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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1 1/2 teaspoons
pumpkin pie spice
1 (12 ounce) package
frozen cooked winter squash, thawed
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Yummy Squash Kugel
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 96
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