Yummy Squash Kugel

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"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 h 15 m servings 202 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 7x11-inch baking dish.
  2. Mix flour, sugar, egg, egg white, vegetable oil, milk, pumpkin pie spice, and vanilla extract in a large bowl. Gently stir in the thawed winter squash. Pour squash into the prepared baking dish. Sprinkle with cinnamon sugar.
  3. Bake in the preheated oven until heated through, about 1 hour.


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The recipe looked great. Unfortunately, I didn't have much luck. Maybe I didn't mix the flour/sugar/egg mixture enough?

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.

This is a great example of a different variety of kugel. Using flour as a binder is rather popular with more traditional Lithuanian recipes, as are kugels made with broccoli and potatoes. Using ...

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