Butternut Squash Kugel

Butternut Squash Kugel

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kosher tx cook 1

"One of my favorite recipes for kugel that kids love! So sweet, it can be served as a pie! Easily doubled!"
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45 m servings 257 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 31 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 oven to 350 degrees F (175 degrees C). Grease a 9-inch round baking pan.
  2. Stir butternut squash, flour, sugar, eggs, milk, oil, and vanilla together in a large bowl until combined. Pour squash mixture into the prepared baking pan.
  3. Bake in the preheated oven until a toothpick inserted into the center of the kugel comes out clean, about 35 minutes. Sprinkle with cinnamon.


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My kids thought this was the best pumpkin pie ever. I loved it too. Easy enough.

Too sweet? My (adult) kids thought so. I loved it, but they thought it was too sweet and too eggy. It IS very rich/heavy. If the kids had liked it, I'd give it 4 stars.

Easy and yummy, this recipe made excellent use of the butternut squash from the garden. I added the cinnamon to the batter and next time I will add a little ground clove. Thanks for sharing!

I cut the sugar by 25%. It was good.

I never heard of Kugel before and I like it. Next time I am going to add pumpkin pie spice.

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